Baked Apricot Glazed Pork Tenderloin
Baked Apricot Glazed Pork Tenderloin ~ tender, juicy apricot-white wine glazed pork in 30 minutes. Ideal for weeknights; gourmet enough to entertain with.
Every year I plan 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. Baked Apricot Glazed Pork Tenderloin is the answer to time-starved days and really easy entertaining.
Tender, apricot glazed pork is gourmet worthy but perfect for weeknights too because it’s on the table in just 30 minutes.
Apricot Glazed Pork Tenderloin Ingredients:
- pork tenderloin
- salt and pepper
- thyme (dry)
- olive oil
- white wine (Pinot Grigio used)
- chicken stock
- apricot preserves
- Dijon mustard
- Worcestershire sauce
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 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 and bake at 375° for 10 minutes.
In a small bowl whisk the apricot preserves, Dijon, Worcestershire and Rosemary together. Brush over the top, sides and ends of the pork and bake another 10-15 minutes or until the tenderloins are done.
- 145° medium rare
- 150° medium
- 155-160° well done/no pink
NOTE: Usually one tenderloin is significantly smaller and cooks more quickly. Remove it from the oven when it’s done and continue cooking the larger piece.
If you make this Baked Apricot Glazed Pork Tenderloin recipe, leave me a comment or star rating. I’d love to hear from you!
- 1 1/2 to 2 pound pork tenderloin
- salt and pepper to taste
- 1 1/2 teaspoons dry thyme
- 1 tablespoon fresh rosemary finely minced
- 1 tablespoons butter divided
- 1 tablespoon olive oil
- 1/4 cup white wine Pinot Grigio was used
- 1/2 cup chicken stock divided
- 2 heaping tablespoons apricot preserves
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- Separate tenderloins, pat dry with paper towels and season with salt, freshly cracked black pepper and dried thyme on all sides and ends.
- Melt butter and add the olive oil in a large oven-safe skillet then over medium-high heat, sear the tenderloin on all sides and ends.
- Pour the white wine (I used Pinot Grigio) and chicken stock into the skillet and bake at 375° for 10 minutes.
- In a small bowl whisk the apricot preserves, Dijon, Worcestershire and Rosemary 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.