Apricot-Glazed Pork Tenderloin Recipe
Apricot-Glazed Pork Tenderloin Recipe photo by Taste of Home

Apricot-Glazed Pork Tenderloin Recipe

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A simple glaze made with apricot preserves lends a delightful zest to this tender pork. It's so fuss-free and delicious, you'll make it again and again. —Crystal Holsinger, Surprise, Arizona
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 6 servings


  • 2 pork tenderloins (1 pound each)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup apricot preserves
  • 3 tablespoons sherry or reduced-sodium chicken broth
  • 1 tablespoon Dijon mustard
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

Nutritional Facts

4 ounces cooked pork equals 350 calories, 10 g fat (2 g saturated fat), 84 mg cholesterol, 338 mg sodium, 35 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 2 starch 1/2 fat.


  1. Place pork on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over pork.
  2. Bake at 425° for 10 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-17 minutes longer or until a thermometer reads 145°, basting occasionally with pan juices. Let stand for 5 minutes before slicing. Yield: 6 servings.
Originally published as Apricot-Glazed Pork Tenderloin in Taste of Home April/May 2010, p57

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Apricot-Glazed Pork Tenderloin

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Reviewed Sep. 5, 2013

"One of my favorite pork tenderloin recipes. Something about the apricot really adds to the flavor of the pork. (I make with chicken broth vs. Sherry)

Coupon for $1 off of any fresh pork product. Use it before it disappears!!! http://printablecouponsanddeals.com/2013/09/hurry-1-off-any-fresh-pork-facebook-coupon.html"

Reviewed Apr. 29, 2013

"But, pork was not cooked in 30 minutes, and had to be cooked for another 30.

I changed the glaze for Tangerine, and I used a alb pork loin. This could be the cause for the undercooking. But, I liked it and I will do it again!"

Reviewed Mar. 12, 2013 Edited Oct. 21, 2013

"My boyfriend said this was the best dish I have ever cooked! I followed the recipe exactly except I left out the thyme. I was simple and delicious. The meat was tender, juicy and flavorful. The leftovers were all gone before bedtime!

I made this again for a family gathering of 15 people. EVERYONE loved this and asked for the recipe. I made 4 tenderloins and they were all gone! Definitely a keeper recipe!"

Reviewed May. 5, 2012

"I love this recipe. It has made the recipe box I keep for good dinner choices. The pork is not over taken with a fruity taste which I like."

Reviewed Nov. 20, 2011

"This was SO delicious!! Amazing flavors when I'm normally not a fan of fruit with meat!"

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