Apricot Filled Pork Tenderloin

• 2 (1 lb) pork tenderloin
• 1 (6 ounce) package dried apricots
• 13 cup sweet and sour dressing
• 14 cup packed brown sugar
• 3 tablespoons teriyaki sauce
• 2 tablespoons ketchup
• 1 teaspoon Dijon mustard
• 1 slice onion, seperated into rings
• 1 clove garlic, minced
• 12 teaspoon ground ginger or 2 teaspoons minced fresh gingerroot
• 14 teaspoon pepper
• 18 teaspoon pumpkin pie spice

1. Make a lengthwize pocket cut three quarters of the way through each tenderloin and pound with a meat mallet to flatten evenly.
2. Set aside three apricots for marinade.
3. Stuff remaining apricots into tenderloins to within 1/2 inch of ends; secure with toothpicks or kitchen string.
4. Place in a greased baking dish.
5. In a blender combine the marinade ingredients and the reserved apricots.
6. Cover and process until smooth; set aside 1/3 cup.
7. Pour remaining marinade over tenderloins.
8. Cover and refrigerate for at least 2 hours, turning meat often.
9. Drain meat and discard marinade.
10. Drizzle reserved marinade over meat and bake, uncovered, at 400*F for 30 to 35 minutes.

pork tenderloin, apricots, sweet, brown sugar, teriyaki sauce, ketchup, mustard, onion, clove garlic, ground ginger, pepper, pumpkin pie spice

Taken from www.food.com/recipe/apricot-filled-pork-tenderloin-70689 (may not work)