Apricot Glazed Pork Tenderloin
Every year I plan to be ~ hope to be ~ better organized, but the holidays always have a way of sneaking up on me. Some things I can put off, but dinner isn’t one of them. We still need to eat every day. . .we’re funny like that. Apricot Glazed Pork Tenderloin is my answer to time-starved (even lazy) days.
Tender, apricot glazed pork with tons of flavor ~ it’s definitely entertaining worthy but perfect for weeknights too because it’s on the table in just 30 minutes.
If you decide you want to entertain with this Apricot Glazed Pork Tenderloin, it’ll be our secret just how easy and fast it is. The flavor will never give it away.
Separate the tenderloins then pat them dry using a paper towel. Season all over with dried thyme, salt and pepper.
In a large oven-safe skillet over medium-high heat, add the butter and olive oil. When the butter is melted and the skillet is hot, carefully place the tenderloin in the skillet searing all sides and ends.
Pour the white wine (I used Pinot Grigio) and chicken stock into the skillet then cover and bake at 350° for 15-20 minutes or until the pork reaches an internal temp of 145° on the thermometer.
Often one tenderloin is significantly smaller so it’ll cook more quickly. Remove it from the oven when it’s done and continue cooking the larger piece.
When the tenderloins are each done move them onto a platter, tent with aluminum foil and let them rest for 5 minutes.
In the same skillet add the butter, apricot preserves, Dijon, soy sauce, Worcestershire sauce and fresh Rosemary. Combine and cook over low heat 3-4 minutes allowing the glaze to thicken.
Slice the pork then drizzle the glaze over the top so the glaze gets between all the slices. Enjoy!
- 1 pork tenderloin approximately 1 1/2 pounds
- Salt and fresh cracked black pepper
- 1 1/2 teaspoons of dried thyme
- 2 tablespoons of butter, divided
- Olive oil
- 1/2 cup of white wine (Pinot Grigio was used)
- 1/2 cup of chicken stock, divided
- 1 tablespoon of finely minced fresh Rosemary
- 2 heaping tablespoons of apricot preserves
- 1 tablespoon of Dijon mustard
- 2 tablespoons of soy sauce
- 1 tablespoon of Worcestershire sauce
- Separate tenderloins then pat dry with paper towels.
- Season with salt, freshly cracked black pepper and dried thyme on all sides AND ends.
- Melt 1 tablespoon of butter and a drizzle of olive oil in a large oven-safe skillet.
- Over medium-high heat, sear the tenderloin on all sides and ends.
- Add the wine and 1/4 cup of chicken stock to the skillet.
- Cover and bake at 350° for 15-20 minutes or until the internal temp is 145°. Remove the smaller section of tenderloin first and continue baking the larger piece as necessary.
- When the pork is done, remove it from the oven and place it on a plate, tent with aluminum foil and let it rest 5 minutes.
- In the same skillet add the other tablespoon of butter, chicken stock, apricot jam, Dijon, soy, Worcestershire sauce and fresh Rosemary.
- Combine and cook over low heat 3-4 minutes allowing the glaze to thicken.
- Slice the pork then drizzle then drizzle the glaze over the top so the glaze gets between all the slices.