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

Jalapeno-Apricot Pork Tenderloin Recipe

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"The perfect blend of spices is what sets this dish apart," says Amber Shea Ford of Overland Park, Kansas. "I like to double the recipe and freeze the second tenderloin for later. The sweet-spicy glaze would also taste delicious over chicken."
TOTAL TIME: Prep: 15 min. + chilling Bake: 20 min.
MAKES:2 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + chilling Bake: 20 min.
MAKES: 2 servings


  • 2 teaspoons olive oil
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1 pork tenderloin (3/4 pound)
  • GLAZE:
  • 1/3 cup apricot preserves
  • 1 tablespoon lime juice
  • 1 tablespoon diced seeded jalapeno pepper
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon garlic salt

Nutritional Facts

5 ounces cooked pork with 1/4 cup glaze equals 378 calories, 11 g fat (3 g saturated fat), 95 mg cholesterol, 818 mg sodium, 37 g carbohydrate, 1 g fiber, 35 g protein.


  1. Combine the first six ingredients; rub over pork. Cover and refrigerate for up to 2 hours.
  2. Place pork in an 11-in. x 7-in. baking dish coated with cooking spray. Bake, uncovered, at 400° for 15 minutes.
  3. In a small bowl, combine the glaze ingredients; spoon 1/4 cup over pork. Bake 5-10 minutes longer or until a thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with remaining glaze. Yield: 2 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Jalapeno-Apricot Pork Tenderloin in Cooking for 2 Winter 2008, p33

Light-Bodied Red Wine

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

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Reviewed Feb. 15, 2010

"This was FANTASTIC!!! Everyone loved this and came back for seconds."

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