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Apricot-Filled Pork Tenderloin

 Apricot-Filled Pork Tenderloin
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.
6 ServingsPrep: 10 min. + marinating Bake: 30 min.


  • 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.

2 of 2

Apricot-Filled Pork Tenderloin (continued)

Directions (continued)

  • baking dish. Drizzle with reserved marinade. Bake, uncovered, at
  • 400° for 30-35 minutes or until a meat thermometer reads
  • 160°. Yield: 6 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.