Ingredients:
Two 1 lb. pork tenderloins
1 package (6 ounces) dried apricots, sliced into strips
Rocky Mountain Products Country Dijon Dry Marinade Seasoning
Rocky Mountain Products Apricot Sauce
Rocky Mountain Products Teriyaki Sauce

Preparation:
Butterfly cut each pork loin, flatten with a meat mallet. Season both sides with Rocky Mountain Product Country Dijon Dry Seasoning and refrigerate for 1 hour.

Set aside 3 apricots. Stuff tenderloins with remaining apricots to within ½ inch of ends, roll and secure with string at 2" intervals. Place in a greased 11" x 7" x 2" deep baking dish.

In a blender combine until smooth:
1/2 cup Rocky Mountain Products Apricot Sauce
1/4 cup Rocky Mountain Products Teriyaki Marinade
3 dry apricots

Set aside 1/3 cup of sauce, pour remaining sauce over tenderloins and refrigerate at least 2 hours, rotating meat often.

Drain and discard sauce from meat. Cover meat with remaining 1/3 cup of sauce and bake at 400 degrees for 30 minutes or until temperature reaches 160 degrees.

Serves 6