Apricot-filled Pork Tenderloin

2 pork tenderloins, 1 lb each

1 6-oz pkg dried apricots

Marinade:

1/2 C sweet and sour salad dressing

1/4 C packed brown sugar

3 T teriyaki sauce

2 T ketchup

1 t Dijon mustard

1 onion slice, separated into rings

1 clove garlic, minced

1/4 t pepper

1/8 t pumpkin pie spice

Make a lengthwise cut three-quarters of the way through each tenderloin. Pound with a meat mallet to flatten evenly. Set aside 3 apricots for...

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