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Apricot Stuffed Pork Tenderloin

Makes 6 servings

2 pork tenderloins (1 pound each)

1 6-ounce package 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

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.

Drain and discard marinade. Place pork in a greased 13- by 9-inch baking dish. Drizzle with reserved marinade. Bake, uncovered, at 400 degrees for 30-35 minutes or until a meat thermometer reads 160 degrees.

Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
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