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Cut a lengthwise slit down the center of the roast to within ½ in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to ½-in. thickness. Remove wrap; sprinkle with cheese, apricots, thyme, garlic, salt, pepper and cayenne.
Roll up jelly-roll style, starting with a long end. Tie at 1-½- to 2-inch intervals with kitchen string; secure ends with toothpicks. Transfer to an 11x7-in. baking dish coated with cooking spray. Brush tenderloin with butter. Bake at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.