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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.
  • Total Time
    Prep: 10 min. + marinating Bake: 30 min.
  • Makes
    6 servings


  • 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 13x9-in. baking dish. Drizzle with reserved marinade. Bake, uncovered, at 400° for 30-35 minutes or until a thermometer reads 160°.

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Average Rating:
  • dancingfool
    Aug 31, 2015

    Just wonderful!!!

  • abelr1
    Jan 17, 2012

    This is probably THE best pork tenderloin that I've ever eaten!

  • Wheezy37
    Sep 20, 2011

    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.

  • wiley2589
    Nov 3, 2008

    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!

    Jan 26, 2006

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