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Chicken/Pork Dinner

Apricot Glazed Pork Tenderloin

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Apricot Glazed Pork Tenderloin ~ oven roasted, moist juicy pork glazed in an apricot dijon sauce. Sweet meets savory for a delicious pork perfection in just 30 minutes! 

Every year I plan to be better organized, but the holidays always have a way of sneaking up on me. There are some things I can put off, but dinner isn’t one of them. 

Baked Apricot Glazed Pork Tenderloin is not only the answer to time-starved days ~ it’s delicious flavor is gourmet enough to entertain with plus it’s on the table in just 30 minutes.

sliced pork tenderloin on white plate with brussels sprouts

what’s the difference between pork tenderloin and pork loin?

First off, pork tenderloin and pork loin are not the same thing. Pork loin takes longer to cook (beyond the 30 minutes in the recipe) beyond some other differences:

Cut of meat:

  • Pork tenderloin comes from the loin of the pig running from hip to shoulder.
  • Pork loin comes from the back of the pig and is a wider and longer cut of meat.

Size:

  • Pork tenderloin is smaller, thinner and usually weighs just 1-2 pounds. 
  • A pork loin can be between 3-5 pounds.

Texture/taste:

  • Pork tenderloin is called just that because it’s, well . . . tender – one of the most tender cuts of pork you’ll find.
  • A pork loin needs to be slow cooked for a longer period of time to be tender.

What’s in Apricot Glazed Pork Tenderloin?

  • pork tenderloin
  • salt and pepper 
  • butter
  • olive oil
  • dry white wine (Pinot Grigio used)
  • fresh thyme
  • chicken stock
  • apricot preserves
  • Dijon mustard

How to make Apricot Glazed Pork Tenderloin:

Separate the tenderloins, pat them dry with a paper towel then season with salt and pepper. 

Melt the butter then add the olive oil to a large oven-safe skillet over medium high heat. Sear the tenderloins on all sides and ends. 

Pour in the wine (Pinot Grigio used) and chicken stock into the skillet then add the thyme and bake at 400° for 10 minutes.

In a small bowl whisk the apricot preserves and Dijon together. Brush the glaze over the top, sides and ends of the tenderloins then continue baking another 10-15 minutes or until the meat is done. 

how do I know when it’s done?

You’ll want to use a meat thermometer to check for the temps below:

  • 145° medium rare
  • 150° medium
  • 155-160° well done/no pink

NOTE: The smaller of the two tenderloins will cook more quickly so monitor the temp and remove it when done then continue cooking the larger piece. 

Let the pork rest for 5 minutes then slice and serve.

What goes with glazed pork?

Pretty much anything but here are a few suggestions:

Au Gratin Potatoes: Tender sliced potatoes blanketed in layers of creamy, white Cheddar-Smoked Gouda cheese sauce with a golden, slightly crisp top.

Roasted Brussels Sprouts: pan seared, tender brussels with crispy edges blended with bits of bacon in a sweet maple syrup glaze. 

Smoked Gouda Mashed Potatoes: creamy, buttery mashed potatoes bursting with smoked Gouda cheese flavor.

Creamy Stovetop Mac and Cheese: Easy homemade mac and cheese from scratch with an optional buttery crisp breadcrumb topping

Apricot Glazed Pork Tenderloin ~ 30 minute tender, juicy glazed pork. Simple instructions, ideal for weeknights; elevated enough to entertain with.

Enjoy!

If you tried this Apricot Glazed Pork Tenderloin or any other recipe on the blog, then I’d love to hear from you with a comment or a few stars!

sliced glazed pork with brussels sprouts

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sliced apricot glazed pork tenderloin with brussels sprouts

Apricot Glazed Pork Tenderloin

Juicy baked pork tenderloin with apricot glaze. One pan, 30 minute meal.
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: easy pork tenderloin recipe, glazed pork tenderloin
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Author: A Gouda Life

Ingredients

  • 1 - 1 1/2 pound pork tenderloin
  • salt and pepper to taste
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3 tablespoons dry white wine Pinot Grigio used
  • 1 teaspoon fresh thyme
  • 1/2 cup chicken stock
  • 1/2 cup apricot preserves
  • 1 tablespoon Dijon mustard

Instructions

  • Separate tenderloins, pat dry with paper towels and season with salt, freshly cracked black pepper on all sides and ends.
  • Melt butter and add the olive oil in a large oven-safe skillet over medium-high heat and sear the tenderloin on all sides and ends.
  • Pour the white wine (Pinot Grigio used), thyme and chicken stock into the skillet and bake at 400° for 10 minutes. 
  • In a small bowl whisk the apricot preserves and Dijon mustard together. Brush over the top, sides and ends of the tenderloins and continue baking another 10-15 minutes or until the tenderloins are done as you like:
    145° medium rare, 150° medium, 155-160° well done/no pink
  • Remove from the oven, allow the pork to rest for 5 minutes, then slice and serve.


21 Comments

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Comments

  1. Mary Blackwood says

    September 8, 2018 at 5:09 pm

    Love this recipie! So easy. Made for company and was a great presentation as well as great flavor. By the way, I am not a great fan of pork. If that says anything.

    Reply
    • Bernie says

      September 9, 2018 at 8:40 pm

      Hey Mary – that makes my day – thanks so much! Haha that says A LOT that you’re not a pork fan. We’re actually having my Honey Balsamic Pork Tenderloin today for dinner, gearing up for cooler weather dishes. Thanks for your kind words. 🙂

      Reply
  2. Bette says

    December 3, 2019 at 4:20 pm

    This looks extremely yummy. Plus…easy peasy!
    Love it.

    Reply
    • Bernie says

      December 4, 2019 at 1:50 am

      Thanks so much Bette! It really easy to make – great option for the holidays too! 😊

      Reply
  3. Olga says

    March 14, 2020 at 3:40 am

    Can I substitute: mashed sweet potatoes for the white mashed potatoes using the Smoked Gouda cheese flavor – same with the Au Gratin potatoes using the cheese sauce ???

    Reply
    • Bernie says

      March 14, 2020 at 9:11 pm

      Hi Olga – you can absolutely substitute! What a great idea – love your creativity! Thanks for stopping by.

      Reply
  4. NeeNee says

    September 3, 2020 at 1:33 pm

    Love it! I cubed potatoes and cooked them along with the tenderloin. Appreciate how everything is cooked in one pan, and the sauce was great with the potatoes.

    Reply
    • Bernie says

      September 5, 2020 at 8:48 pm

      Mmmm what a great idea! I’ll bet the potatoes picked up some really good flavor too 🙂 So glad you enjoyed the recipe – thanks for taking the time to comment – Enjoy the day ~ Bernie

      Reply
  5. Kim says

    January 17, 2021 at 1:09 am

    Awesome recipe, easy to do, delicious, meat came out well done but still moist. Used cooking sherry instead of wine,

    Reply
    • Bernie says

      January 18, 2021 at 6:58 pm

      Hi Kim – so glad you enjoyed the recipe !I actually haven’t made it in a while but love the idea of the cooking sherry swap. Thanks for the idea! ~ Bernie

      Reply
  6. Peter says

    March 17, 2021 at 11:10 pm

    I transferred the seared tenderloins to an oven proof dish and added the deglaze from the skillet. Very, very tender moist tenderloin accompanied by smashed potatoes with garlic, chives and parmigiana, along with Brussels spouts.

    Reply
    • Bernie says

      March 18, 2021 at 1:32 pm

      Hi Peter – mmmm love the sides you choose. It all sounds delicious! Thanks for making the recipe and taking the time to comment. I’m glad you enjoyed it. ~ Bernie

      Reply
  7. Sandra says

    April 26, 2021 at 10:28 pm

    Just delicious!

    Reply
    • Bernie says

      April 28, 2021 at 2:29 pm

      Thank you so much Sandra! So glad you enjoyed it 🙂

      Reply
  8. Andrea says

    October 21, 2021 at 11:36 pm

    Absolutely delicious recipe.

    Reply
    • Bernie says

      October 24, 2021 at 2:56 pm

      Thank you so much Andrea! Really glad you enjoyed the recipe. We love it too especially this time of year. ~ Bernie

      Reply
  9. Brenda says

    May 2, 2022 at 7:04 pm

    I made this last night for dinner. It was so very good! I roasted carrots with the tenderloin and served it with steamed yellow squash with a side of broccoli apple salad. Great meal!

    Reply
    • Bernie says

      May 3, 2022 at 3:12 pm

      Hi Brenda – Wow that sounds like such a great meal! So glad you enjoyed the pork recipe — and I appreciate you taking the time to comment! – Bernie

      Reply

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Midwestern food-obsessed woman behind the apron who runs with scissors and talks to strangers. You’ll find recipes with simple ingredients and delicious results. I’m grateful every day for this blog and everyone who gives me a chance to live a dream I didn’t know I had. Click to read more

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