Apricot-Filled Pork Tenderloin

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)

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.