Apricot-Filled Pork Tenderloin

• 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

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 13x9-in. baking dish. Drizzle with reserved marinade. Bake, uncovered, at 400u0b0 for 30-35 minutes or until a thermometer reads 160u0b0.

pork, apricots, sweetandsour salad dressing, brown sugar, teriyaki sauce, ketchup, mustard, onion, garlic, fresh gingerroot, pepper, pumpkin pie spice

Taken from www.tasteofhome.com/recipes/apricot-filled-pork-tenderloin/ (may not work)