Ingredients:
2 (1 lb) pork tenderloins
1 (6 ounce) packages dried apricots
1/3 cup sweet and sour dressing
1/4 cup packed brown sugar
3 tablespoons teriyaki sauce
2 tablespoons ketchup
1 teaspoon Dijon mustard
1 slice onions, seperated into rings
1 clove garlic, minced
1/2 teaspoon ground ginger or 2 teaspoons minced fresh gingerroot
1/4 teaspoon pepper
1/8 teaspoon pumpkin pie spice
Directions:
Make a lengthwize pocket cut three quarters of the way through each tenderloin and pound with a meat mallet to flatten evenly.
Set aside three apricots for marinade.
Stuff remaining apricots into tenderloins to within 1/2 inch of ends; secure with toothpicks or kitchen string.
Place in a greased baking dish.
In a blender combine the marinade ingredients and the 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 meat and discard marinade.
Drizzle reserved marinade over meat and bake, uncovered, at 400*F for 30 to 35 minutes.
Servings: 6
Time preparation: 120 min.
Time total: 155 min.