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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

MARINADE:

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

 

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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.
(218) 855-5889
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