Served as main course. Non-vegetarian dish.

2 (1 lb) Pork Tenderloins

1 (6 ounce) package dried Apricots

Marinade

1/3 cup sweet and Sour Dressing

1/4 cup packed Brown Sugar

3 Tablespoons Teriyaki Sauce

2 Tablespoons Ketchup

1 teaspoon Dijon Mustard

1 slice Onions, seperated into rings

1 Clove Garlic, minced

1/2 teaspoon ground Ginger or 2 teaspoons minced fresh Gingerroot

1/4 teaspoon Pepper

1/8 teaspoon Pumpkin Pie spice

Make a lengthwize pocket cut three quarters of the way through each tenderloin and pound with a meat mallet to flatten evenly. Set aside three apricots for marinade. Stuff remaining apricots into tenderloins to within 1/2 inch of ends; secure with toothpicks or kitchen string. Place in a greased baking dish. In a blender combine the marinade ingredients and the reserved apricots. Cover and process until smooth; set aside 1/3 cup. Pour remaining marinade over tenderloins. Cover and refrigerate for at least 2 hours, turning meat often. Drain meat and discard marinade. Drizzle reserved marinade over meat and bake, uncovered, at 400*F for 30 to 35 minutes.

Preparation time: 2 hours

Cooking time: 2 1/4 hours

Serves: 6

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