With the CSA vegetable season winding down, my thoughts have been turning to meat. This week, I found a really yummy pork tenderloin recipe. In the ten years or so since I've been cooking, I think I've made pork tenderloin only once or twice, and probably the pre-seasoned kind you just plop in the pan and stick in the oven. After this recipe, I'll be making it more. It was very easy and delicious.
Apricot-Filled Pork Tenderloin adapted from Taste of Home Winning Recipes
Serves at least 6
1 pork tenderloin (2 lbs.)
1 package (6 oz.) dried apricots (Set aside 3 for marinade)
1/3 cup sweet and sour sauce (found in asian sauce section at grocery store)
1/4 cup packed brown sugar
3 Tbls. teriyaki sauce
2 Tbls. ketchup
1 tsp. dijon mustard
1 onion slice, separated into rings
1 garlic clove, minced
1/4 tsp. ground black pepper
1/8 tsp. pumpkin pie spice
Make a lengthwise cut through 1/3 of roast but not all the way through, open up the roast and slice from the center through the remaining 2/3 cutting it in half but not all the way through. You are cutting the roast so that it opens up like a letter and lays flat with a 1/4 inch thickness. Place all apricots (minus the three reserved for the marinade) over the tenderloin to within 1/2 inch of the ends. Roll up from a long side; tuck in the ends. Secure with toothpicks or kitchen string.
In a blender, combine the remaining ingredients and reserved apricots. Cover and process until smooth; Pour marinade into a ziplock bag; add the tenderloin. Seal bag and coat tenderloin in the marinade. Refrigerate for at least 2 hours periodically checking that all the meat is covered with the marinade.
After meat has marinated, place it in a 13 x 9 x 2 inch baking dish. Drizzle with about 1/3 cup of the marinade and discard the rest of the marinade. Bake, uncovered at 400 degrees until a meat thermometer reads 160 degrees (35-50 minutes) Let stand for 10 minutes before slicing.