Published by: Adina · Last modified: March 3, 2024 8 Comments
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Juicy apricot glazed pork tenderloin, seared until golden and then roasted in the oven. This delicious pork recipe uses just a few ingredients and is ready in about 30 minutes.
Cooking pork tenderloin is not difficult; following this recipe for apricot-glazed pork tenderloin is actually super easy, but there is a thing about this piece of meat.
If you cook it right, the results are amazing: tender, flavorful, and juicy pork. Overcook it for only a few minutes, and the meat is bland, chewy, and dry.
And if you would like more juicy, delicious recipes with pork, learn how to cook Cast-Iron Pork Tenderloin, Air Fryer Pork Tenderloin, or Dutch Oven Pork Tenderloin. Try this amazing Pistachio-Crusted Pork. The Cream Cheese Stuffed Pork Tenderloin recipe is also a huge hit every time I cook it.
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- 🌡️Tips for juicy pork tenderloin
- 📋Recipe ingredients
- 👩🏻🍳How to make apricot glazed pork?
- 🔊Expert Tips
- ❓Recipe FAQs
- 🍽️What to serve with it?
- 📖Recipe
- Juicy Apricot Glazed Pork Tenderloin
🌡️Tips for juicy pork tenderloin
According to USDA, pork is considered safe to eat when it has an internal temperature of 145°F/ 63°C. At this point, it will be medium-rare and quite pink. Don’t overcook the pork out of fear it might not be safely cooked.
After resting for 5 minutes, the meat will be perfect; it will have reached the internal temperature of 155°F/ 68°C, and it will be juicy and delicious. At this point, the pork is medium and only slightly pink.
If you can’t stand the idea of any pink in your pork, cook the meat until the internal temperature reaches 155°F/ 68°C. After resting for 5 minutes, the temperature will rise to 160°/ 70°C. There will be no trace of pink anymore, but the meat will still be moist, and the pork will be well-done.
The best way to avoid overcooking is to use a digital meat thermometer (the Amazon affiliate link opens in a new tab).
📋Recipe ingredients
- Pork:
- You will need the pork tenderloin, not the pork loin. There is often a bit of confusion regarding these two cuts of meat, but they are different.
- The pork tenderloin is a boneless, long, narrow fillet cut from the muscle that runs alongside the backbone of the animal. It is the leanest part of the pork.
- The pork loin is also lean but much larger. It comes from the animal’s back. You can buy bone-in or boneless pork loin. If you are looking for a recipe using this cut of meat, check out the Spicy Pork Roast Recipe or make Slow Cooker Pork and Sauerkraut.
- Apricot jam:
- You will need about ¼ cup of apricot preserves with no chunks in them. However, if you have a chunky sort, no worries; blend the jam until smooth.
- Peach jam is a good alternative. For a different flavor, try the recipe with orange marmalade.
- Make the Apricot Jam Cookies and the Apricot Jam Cake if you have an opened jar of jam.
- Spices: fine sea salt, ground black pepper, red pepper flakes, and dried thyme.
- Vinegar: 1 tablespoon of apple cider vinegar or something similar to balance the sweetness of the preserves.
- Olive oil for searing the meat in the skillet.
See the recipe card for full information on ingredients and quantities.
👩🏻🍳How to make apricot glazed pork?
Step #1: Place the pork tenderloin on a cutting board and remove any fat
Step #2: Remove the silverskin, halve, and season the pork.
Step #3: Make the apricot glaze. Simmer the glaze ingredients in a pan until slightly thickened.
Step #4: Sear the meat on all sides for about 5 minutes.
Step #5: Glaze the meat with the spicy apricot sauce.
Step #6: Roast in the oven for 10 minutes or until the right internal temperature is reached. Rest before serving.
🔊Expert Tips
Maillard reaction: When you cook the meat in a hot skillet, something called the Maillard reaction happens. This makes the outside of the meat turn brown fast but stay juicy. That's what gives the meat its delicious flavor that we all enjoy.
Cooking time: My pork tenderloin pieces weighed 9 oz/ 250 g each. If your pieces are thicker, increase the roasting time until the right internal temperature is reached. The pan-searing time remains the same.
Check: Insert a meat thermometer (the Amazon affiliate link opens in a new tab) in the thickest part of the pork tenderloin with apricot glaze.
❓Recipe FAQs
Can I use another kind of pan for cooking apricot glazed pork tenderloin?
If you don’t have a cast-iron skillet, you can sear the pork in a regular skillet and heat a baking dish in the oven while you sear the meat. Transfer the meat to the baking dish and finish in the oven.
Why do I have to remove the silverskin from a tenderloin?
It’s tough, and you will not want to chew on it. It will also shrink during cooking, making the meat look odd.
What to do with leftover apricot pork?
You can make sandwiches or fill tortillas/wraps. Or slice the meat into thin strips and serve with salad.
How to store and reheat jam glazed pork tenderloin?
Refrigerate the apricot glazed pork tenderloin in an airtight container for about 3 days.
Freeze the slices in an airtight container or freezer bag for up to 3 months. Defrost in the fridge and reheat before serving.
Reheat in the microwave: It works, but the meat will be slightly overcooked once reheated.
Reheat on the stovetop: Heat a little oil in a pan and flip the slices for a few minutes until hot.
Reheat in the oven: Wrap the slices in aluminum foil and reheat at 350°F/ 180°C until hot.
🍽️What to serve with it?
- Fingerling Smashed Potatoes
- Pan-Fried Sweet Potatoes (Only 3 Ingredients)
- Best Sauteed Mushrooms for Steak
- Roasted Leeks
📖Recipe
Juicy Apricot Glazed Pork Tenderloin
Juicyapricot glazed pork tenderloin, seared until golden, and then roasted in the oven. This delicious pork recipe uses just a few ingredients and is ready in about 30 minutes.
4.80 from 5 votes
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Course: Beef, Pork and Lamb
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Resting time: 5 minutes minutes
Servings: 4 people
Calories: 220kcal
Author: Adina
Equipment
1 oven-proof skillet
Ingredients
- 1 pork tenderloin about 1 lb/ 500 g
- 1 tablespoon olive oil
- ½ teaspoon fine sea salt or Kosher
- ⅛ teaspoon ground black pepper
- ½ teaspoon sweet paprika powder Note 1
Apricot glaze:
- ¼ cup apricot preserves 75 g
- 1 tablespoon apple cider vinegar
- ½ teaspoon crushed red pepper
- ½ teaspoon dried thyme
- ¼ teaspoon fine sea salt
- ⅛ teaspoon ground black pepper
Instructions
Preheat the oven to 400°F/ 200°C.
Pork tenderloin:
Cut the long tenderloin in half. Remove any fat.
1 pork tenderloin / 450 - 500 g
Remove silverskin: Place the blade of a small, narrow, sharp knife under the silver skin and cut a little piece of skin that you can hold on to. Holding this piece with one hand, run the knife under the skin, working at an angle. Carefully remove the silver skin without cutting away the meat underneath it. The skin should come away in a long strip.
Season meat: Sprinkle the meat with salt, pepper, and paprika, and rub it all over.
½ teaspoon fine sea salt or Kosher + ⅛ teaspoon ground black pepper + ½ teaspoon sweet paprika powder
Apricot glaze:
Place all the required ingredients in a small pan and stir well. Bring to a boil, and simmer on medium-low heat for 3-5 minutes until slightly thickened. Remove from the heat.
¼ cup apricot preserves / 75 g + 1 tablespoon apple cider vinegar + ½ teaspoon crushed red pepper + ½ teaspoon dried thyme + ¼ teaspoon fine sea salt + ⅛ teaspoon ground black pepper
Cook:
Sear the pork: Heat an oven-proof skillet on high heat (Note 2). Add 1 tablespoon of olive oil. Sear the meat on all sides for about 5 minutes using tongs to turn the pieces in the pan.
1 tablespoon olive oil½ teaspoon fine sea salt or Kosher
Brush meat with the apricot glaze.
Roast: Transfer the skillet to the preheated oven. Roast for about 10 minutes or until the right internal temperature is reached (Note 3). My pork tenderloin pieces weighed 9 oz/ 250 g each. If your pieces are thicker increase the roasting time until the right internal temperature is reached. The pan-searing time remains the same.
Rest meat: Cover loosely with a piece of aluminum foil and let it rest for 5 minutes before slicing.
Notes
- Paprika: Use good-quality sweet paprika powder; cheap ones only taste of dust. You can also season the meat with other spices or a seasoning mixture you like.
- A cast-iron skillet would be perfect; it is oven-proof, so you will only need one pan.
- Internal temperature: According to USDA, pork is considered safe to eat when it has an internal temperature of 145 degrees Fahrenheit/ 63 degrees Celsius. Use a digital meat thermometer to check (the Amazon affiliate link opens in a new tab).
- Medium-rare (quite pink): 145 degrees Fahrenheit/ 63 degrees Celsius.
- Medium (slightly pink): 155 degrees Fahrenheit/ 68 degrees Celsius.
- Well-done (no pink): 160 degrees Fahrenheit/ 70 degrees Celsius.
Nutrition
Serving: 125g/ 4.5 oz | Calories: 220kcal | Carbohydrates: 10g | Protein: 26g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 223mg | Potassium: 512mg | Fiber: 1g | Sugar: 7g | Vitamin A: 114IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 2mg
Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!
More Easy & Hearty Pork Recipes
- Pork Belly Skewers
- Frozen Pork Loin in the Instant Pot
- Easy Meatballs Without Eggs
- Slow Cooker Cabbage
Reader Interactions
Comments
Bacarter says
What temperature to roast the pork?
Reply
Adina says
400°F/ 200°C.
Reply
Becky says
Awesome pork tenderloin. I followed your ingredients which I had in my pantry....The meat was so juicy and tender. I used elderberry honey after I added the apple cider vinegar to the 15 oz of Trader Joe's apricot preserves. (the leftover glaze will be used on the leftover pork so I don't have to make gravy). The elderberry honey mellowed out the A C vinegar and it was smooth and tasty. I warmed up leftover red field peas and fixed red potatoes and parmesan packet for mashed potatoes....My partner is still eating it. I tend to overcook my meats but I followed the timing to the "T" and accounted for the 1.7 lb tenderloin that I bought on sale. I usually don't fix tenderloin because it didn't seem to have a taste or I overcooked it and it would be tasteless. But Bob is still eating seconds now. LOL. I will be using your recipe from now on.
Thanks for sharing your recipe.Reply
Adina says
That is so great to hear, Becky. Thank you for the feedback.
Reply
Victoria says
I've read the recipe several times and I'm afraid it isn't very clear. It says to mix the seasonings in a small bowl and rub over pork. What seasonings? The red pepper, thyme, sea salt and pepper? According to the recipe, those are all part of the Apricot glaze. It also would be helpful to state the oven temperature on the recipe that is printable, not just in the article. It looks very tasty and I'm going to give it a try tonight.
Reply
Adina says
You're right. Sorry about that; I will make it more clear.
Reply
Bridget says
@Adina, When? Still not clear. Are we seasoning the meat with the crushed red pepper, thyme, salt, and pepper then just adding what's left to the apricot glaze or are we seasoning the meat with something else?
Reply
Adina says
Hi Bridget. Somehow that got lost. Season with salt, pepper, paprika. Or, of course, a spice mixture that you like.
4.80 from 5 votes (5 ratings without comment)
