Make a lengthwise cut three-quarters of the way through each tenderloin; pound to flatten evenly. Set aside three apricots for marinade. Stuff remaining apricots into pork to within 1/2 inches of ends; secure with toothpicks or kitchen string. In a blender, combine the remaining ingredients and reserved apricots. Cover and process until smooth; set aside 1/3 cup. Pour remaining marinade into a large resealable bag; add tenderloins. Seal bag and turn to coat. Refrigerate for at least 2 hours, turning meat often. Drain and discard marinade. Place pork in a greased 13-inch by 9-inch baking dish. Drizzle with reserved marinade. Bake, uncovered, at 400° for 30-35 minutes or until a meat thermometer reads 160°.