Preheat oven to 425 degrees F. (~220C)
Separate the two cuts of pork tenderloin. If you'd like to do two different recipes, check out my stuffed pork tenderloin with sweet and sour chipotle and sherry recipe.
Rinse off the tenderloin under fresh cold water and lay out on a cutting board. Using an ice pick or knife, depending on the thickness of you tenderloin, carefully make 2-4 holes the entire length of the tenderloin.
With your fingers fill the holes you created with carrots, bacon, parsley, raisins and apricot slices, alternating between ingredients.
Oil the entire surface of the tenderloin with olive oil and season generously with garlic salt and pepper.
In a pan, seer the tenderloin on all sides to brown and transfer to a baking dish, line the tray with aluminum foil, and place in the oven. Save the juices in the pan for later.
Bake for 15 minutes, uncovered. Then lower the temperature to 350 degrees F (175 C). Cover the tenderloin with aluminum foil and bake for 8-10 more minutes or until a thermometer placed in the center of the pork reaches 155 degrees F (68.5 C).
Remove from oven and let rest covered for 10 minutes. It's important to let it rest so the juices are absorb into the meat and are not lost when you cut into it.
While the tenderloin is baking, make the sauce. Using the same pan where you browned the meat, add the onion, garlic, habanero(s), apricot preserves and vinegar over high heat. Stir. You will see bits of browned meat that were stuck to the pan coming loose and combining with the other ingredients. Let simmer for 5 minutes.
Add the orange juice and lemon zest, cook for 3 minutes more. Then, add the sauce to the blender and blend for a few seconds until all the ingredients are completely integrated. Serve on top of the stuffed pork tenderloin.