This flavorful main course is a great company offering. The tenderloin tastes wonderful and looks so pretty when it's sliced to reveal a golden apricot center. In the 15 years I've been using this recipe, it has never failed me.
- 2 pork tenderloins (1 pound each)
- 1 package (6 ounces) dried apricots
- 1/3 cup sweet-and-sour salad dressing
- 1/4 cup packed brown sugar
- 3 tablespoons teriyaki sauce
- 2 tablespoons ketchup
- 1 teaspoon Dijon mustard
- 1 onion slice, separated into rings
- 1 garlic clove, minced
- 2 teaspoons minced fresh gingerroot
- 1/4 teaspoon pepper
- 1/8 teaspoon pumpkin pie spice
- Make a lengthwise cut three-quarters of the way through each tenderloin; pound to flatten evenly. Set aside three apricots for marinade. Stuff remaining apricots into pork to within 1/2 in. of ends; secure with toothpicks or kitchen string.
- In a blender, combine the remaining ingredients and reserved apricots. Cover and process until smooth; set aside 1/3 cup. Pour remaining marinade into a large resealable bag; add tenderloins. Seal bag and turn to coat. Refrigerate for at least 2 hours, turning meat often.
- Drain and discard marinade. Place pork in a greased 13-in. x 9-in. baking dish. Drizzle with reserved marinade. Bake, uncovered, at 400° for 30-35 minutes or until a meat thermometer reads 160°. Yield: 6 servings.
Originally published as Apricot-Filled Pork Tenderloin in Country Woman July/August 2000, p29
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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