Apricot-Filled Pork Tenderloin |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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. Ingredients:
2 pork tenderloins (1 pound each) |
1 package (6 ounces) dried apricots |
marinade: |
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 |
Directions:
1. 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.
2. 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.
3. 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.
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