- 2 pork tenderloin (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
- 1/2 teaspoon ground ginger or 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 with a meat mallet to flatten evenly. Set aside three apricots of marinade. Stuff remaining apricots for marinade. Stuff remaining apricots into tenderloins to within 1/2 in. of ends; secure with toothpicks or kitchen string. Place in a greased 11-in. x 7-in. baking dish. In a blender, combine the marinade ingredients and reserved apricots. Cover and process until smooth; set aside 1/3 cup. Pour remaining marinade over tenderloins. Cover and refrigerate for at least 2 hours, turning meat often. Drain and discard marinade. Drizzle reserved marinade over meat. Bake, uncovered, at 400° for 30-35 minutes or until a meat thermometer reads 160°-170°. Yield: 6 servings.
Reviews forApricot-Filled Pork Tenderloin
"This is probably THE best pork tenderloin that I've ever eaten!"
"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!"