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Double-Duty Apricot Pork Tenderloin Recipe

Double-Duty Apricot Pork Tenderloin Recipe

Tangy-sweet apricot preserves intensify and complement this elegant one-dish meal. —Judy Armstrong, Prairieville, Louisiana
TOTAL TIME: Prep: 10 min. Cook: 25 min. YIELD:2 servings


  • 1 pork tenderloin (1 pound)
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 1/4 cup apricot preserves
  • 2-1/2 teaspoons minced fresh rosemary, divided
  • 1 teaspoon prepared horseradish
  • 1 garlic clove, minced
  • 1 large sweet potato, peeled and thinly sliced
  • 1 tablespoon olive oil


  • 1. Preheat oven to 375°. Sprinkle pork with 1/8 teaspoon salt and pepper. Place in a 13x9-in. baking dish coated with cooking spray. Whisk preserves, 2 teaspoons rosemary, horseradish and garlic; brush over pork.
  • 2. Combine sweet potatoes, olive oil and remaining rosemary; place around tenderloin. Sprinkle sweet potatoes with remaining salt.
  • 3. Bake until a thermometer inserted in pork reads 145°, about 25-30 minutes. Let stand 5 minutes. Slice half of the pork and serve with sweet potatoes. Save remaining pork for
  • 4. href="/Recipes/Pork-with-Spanish Rice">Pork with Spanish Rice or another use. Yield: 2 servings plus leftovers.

Nutritional Facts

3 ounces cooked pork with 3/4 cup sweet potato: 350 calories, 11g fat (2g saturated fat), 63mg cholesterol, 213mg sodium, 39g carbohydrate (18g sugars, 3g fiber), 25g protein.

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Wine Pairings

Light-Bodied Red Wine

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