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