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.


6 servings

Pork Tenderloin Ingredients

2 pork tenderloins (1 pound each)
1 (6 ounce) package dried apricots

Marinade Ingredients

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 ginger root
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 inch 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.

Preheat oven to 400°F (204°C). Grease a 13 x 9-inch baking dish. Drain and discard marinade. Place pork in prepared baking dish. Drizzle with reserved marinade.

Bake, uncovered, for 30 to 35 minutes or until a meat thermometer reads 160°F (71°C).

Estimated Time

Preparation Time: 10 minutes
Marinating Time: 2 hours
Bake Time: 30 minutes

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