Apricot Glazed Pork Tenderloin
Let’s Talk About This Apricot Glazed Pork Tenderloin
You know those dishes that make you feel sort of triumphant when you pull them off—even if they’re secretly not all that complicated? Yeah, that’s this Apricot Glazed Pork Tenderloin for me. I first tried to make it ages ago after a neighbour brazenly declared pork is never juicy (she hadn’t met me or my oven yet!). So, I decided to try and prove her wrong. Little did I know my kitchen would smell
totally *amazing* (like, distractingly so) and now I’ve kind of become the person people ask, “Hey, when are you making that apricot pork thing again?” Not sure whether to feel proud or just slightly overwhelmed.
Why I Keep Coming Back to This Recipe
I make this when I feel like pretending to be fancy, but also can’t be bothered to fuss with a million steps—like, it’s always a hit at family Sunday dinners, and I’ve thrown it together last minute for friends who “just dropped by.” No shame, it reheats well too (arguably better), even if leftover pork usually becomes someone’s midnight snack. My family goes a bit nuts for it because the apricot glaze makes the pork taste, well, not boring. Oh! And you don’t have to worry about dry pork, which used to make me irrationally irked until this glaze saved the day. Oh, fun side-note, trying to open the jar of apricot jam with slippery hands is the real circus act in my kitchen—seriously, why do jam lids hate me?
What You’ll Need (And What You Can Wing)
- 1 pork tenderloin (about 1–1.5 lbs or whatever looked decent at the shop; got two smaller ones? Just squish them in the pan)
- Salt and pepper (I don’t measure, a generous sprinkle is fine—sometimes I use garlic salt, oops)
- 1 tbsp olive oil (or butter if you, like me, sometimes run out of olive oil and panic)
- 3/4 cup apricot jam (I occasionally sub peach preserves if that’s what’s lurking in the fridge; my grandmother swears Smucker’s is best, but you do you)
- 2 tbsp Dijon mustard (Yellow mustard is…fine, a bit much though. Spicy brown is nice too.)
- 1–2 tbsp apple cider vinegar (If you only have white or red wine vinegar, life goes on. Lemon juice works in a pinch.)
- 1 garlic clove, minced (Alternatively, the pre-chopped stuff from the jar. Yes, I do it too.)
- Pinch of red pepper flakes (Completely optional. I like a wee bit of heat but not everyone here agrees.)
How To Make It—Against All Odds
- Preheat your oven to 400°F (about 200°C). If you forget and your oven is still cold, just give it a couple minutes while you start prepping. No panic.
- Pat the pork dry. Give it a good sprinkling of salt and pepper. I use way more pepper than most folks but that’s just me.
- Heat the olive oil in an oven-safe skillet over a medium-high flame. If your pan isn’t oven-proof, don’t worry—just transfer the pork to a baking dish after searing.
- Sear the pork tenderloin for about 2–3 minutes on every side, until it’s got some colour. (This is where I usually sneak a taste if a piece falls off—chef’s tax, right?) Don’t worry if some bits stick; it’s oddly satisfying to scrape them later with a wooden spoon.
- While your pork is getting a tan, stir together apricot jam, Dijon, vinegar, garlic, and the red pepper flakes in a small bowl. Don’t fuss over lumps—the oven will take care of it later.
- Spoon or brush about half the glaze over the pork. Try to get it all over, not just the top—you want that sticky goodness all around. (If some ends up on the skillet, it only adds to the magic later.)
- Slide the whole shebang into your hot oven for 17–20 minutes. If you’re a thermometer user, you’re aiming for about 145°F in the thickest part. If you’re a poke-and-see person, it should feel springy but not super squishy.
- Halfway through roasting, flip the pork and slap on the rest of the glaze. If you forget, like I always do, just put some on top at the end; it’s all good.
- When it’s done, let it rest for 5–10 minutes before slicing. This is non-negotiable—otherwise juice goes everywhere, and you’ll need more napkins than plates.
Things I Wish I’d Known Sooner
- The glaze will seem way too sugary and thick at first. But trust me—it thins out as it cooks and gets all sticky and glorious.
- Once, I forgot to oil my pan and created some extra dishwashing work for myself. Lesson learned: oil is your friend.
- If your pork looks a bit pale (it happens), blast it under the broiler for a minute or so. Just don’t walk away—I once turned the glaze from golden brown to, uh, flambé.
Ways I’ve Tweaked This (for Better or Worse)
- Tried swapping the apricot jam for orange marmalade. The family still talks about that one—mostly in jokes. Wouldn’t recommend!
- I once stuffed some fresh rosemary inside the pork. It was decent, but honestly the apricot is the main event so I usually skip the extras.
- If you add chopped dried apricots or even a handful of toasted nuts on top just before serving, people will think you’re a real culinary genius (even if, like me, you’re just winging it).
Equipment You Might Need (Or Not)
- Oven-proof skillet (If you don’t have one, brown the pork in whatever pan you have, then just move it over to a baking dish. I do this all the time. No drama.)
- Tongs, ideally the kind that don’t randomly collapse on you. In a pinch, two forks get the job done.
- Spoon or pastry brush (I use a rubber spatula because my brush always disappears after the holidays, go figure.)
How to Store It (But Ours Rarely Survives That Long)
Wrap up the leftovers and pop them in the fridge—airtight container if you can remember, or foil if it’s laundry day and you can’t find a lid. Should last about 2–3 days, though honestly, in my house it disappears by the next morning. Cold pork slices on toast with a little extra glaze is weirdly delightful. Here’s a good guide about leftover pork safety if you, unlike us, manage not to eat it all at once.
How We Serve It (Or Fancy It Up)
I love it with roasted potatoes and a green bean salad, but my partner insists it’s best with buttery rice. We sometimes go wild and add steamed broccoli (kids call it “tiny trees,” so broccoli wins). A simple green salad cuts the sweetness, so if you’ve got arugula, more power to ya. Sometimes, if I’m really feeling the need for comfort food, I’ll serve it with mashed potatoes and a glug of extra glaze over the top—it makes the whole plate shine.
Lessons Learned from Sticky Situations (Literally)
- I once tried rushing the searing—don’t. You want that brown crust or the pork looks dull and the flavor just isn’t as deep.
- Don’t skip resting. I did once; ended up with a juicy cutting board and sad, dry slices.
- If you decide to microwave leftovers, cover them or the glaze will splatter everywhere. Or so I’ve heard from my youngest…
Friends (and My Aunt) Ask…
- Can I use chicken instead?
Totally! Actually, I think chicken thighs work best—just cook a smidge longer if they’re bone-in. Don’t ask about the time I tried it with tofu. That’s a memory best left in the past (not great). - Can I make this in advance?
You can, but I find it really does taste better the next day. Reheat gently so the pork doesn’t dry out. Or just eat it cold, I won’t judge. - Is the glaze super sweet?
It’s sweet, but not dessert-level. If you find it too sweet, just add a splash more vinegar or more mustard before cooking. Bit of a taste-as-you-go sitch. - No oven-safe pan; am I doomed?
Nah. Sear in what you have, then use a small roasting pan or casserole dish—basically, if it fits, it bakes. (I once balanced one pan on top of another because I was out of clean pans. Don’t do that; not recommended.) - Where do you get good apricot jam?
I usually pick up Bonne Maman or whatever’s on sale. This taste test helped me branch out. In a pinch, supermarket brands are just fine.
Anyway, if you try this Apricot Glazed Pork Tenderloin, let me know how it goes (or doesn’t). Sometimes, I’m convinced my oven has its own sense of humour. Good luck!
Ingredients
- 1 1/2 lbs pork tenderloin
- 1/2 cup apricot preserves
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
Instructions
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1Preheat oven to 400°F (200°C). Pat the pork tenderloin dry and season with salt and black pepper.
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2In a small bowl, mix together apricot preserves, Dijon mustard, soy sauce, minced garlic, olive oil, and thyme.
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3Heat a large oven-safe skillet over medium-high heat. Add pork and sear for 2-3 minutes on each side until golden brown.
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4Brush the pork tenderloin generously with the apricot glaze. Transfer the skillet to the oven.
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5Roast for 18-22 minutes or until the internal temperature reaches 145°F (63°C), brushing halfway with additional glaze.
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6Let rest for 5 minutes before slicing. Serve with reserved glaze if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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