- 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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Apricot-Filled Pork Tenderloin
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"This is probably THE best pork tenderloin that I've ever eaten!"
"Very Flavorfull. It makes great leftovers as well. This is my new favorite way to cook pork.I couldn't find the sweet and sour salad dressing, so I used some sweet and sour sauce and it work out well I thought."
"This recipe was awesome! The marinade was unique and the pork was tender and delicious. However, I did have to cook mine for closer to an hour, so be sure to have your thermometer handy!"