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Apricot Stuffed Pork Tenderloin
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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.