Apricot Filled Pork Tenderloin

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“this flavorful main course is a great company offering. The tenderloin tastes wonderful and looks so pretty when it's sliced to reveal the golden apricot centre!”
2hrs 35mins

Ingredients Nutrition

  • 2 (1 lb) pork tenderloin
  • 1 (6 ounce) package dried apricots
  • Marinade
  • 13 cup sweet and sour dressing
  • 14 cup packed brown sugar
  • 3 tablespoons teriyaki sauce
  • 2 tablespoons ketchup
  • 1 teaspoon Dijon mustard
  • 1 slice onion, seperated into rings
  • 1 clove garlic, minced
  • 12 teaspoon ground ginger or 2 teaspoons minced fresh gingerroot
  • 14 teaspoon pepper
  • 18 teaspoon pumpkin pie spice


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

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