Butterfly the pork tenderloin, being sure not to cut all the way through. Open flat on large plate. Spread honey mustard on inside of both sides of tenderloin. Sprinkle white pepper over top of mustard. Cover and refrigerate 1 hour. Meanwhile, prepare stuffing. Cook rice according to package directions. Cool and add apricots, garlic, onion and brown sugar. Place aside until ready to use. Remove meat from fridge and lay basil leaves on top of mustard. Add stuffing to one side. Place other half of tenderloin on top and tie roast with string. Heat olive oil in shallow skillet over medium-high heat. Add tenderloin and sear on all sides for 2-3 minutes. Place loin on a baking rack and bake in 375F oven for 30-40 min.
