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

Rosemary-Apricot Pork Tenderloin Recipe

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You'll be surprised at how quickly this dish comes together for an easy weeknight meal. And with very little effort, you'll have tender and juicy meat that begs to be added to a salad or sandwich the next day. —Marie Rizzio, Interlochen, Michigan
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 8 servings


  • 3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary, crushed
  • 3 tablespoons olive oil, divided
  • 4 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pork tenderloins (1 pound each)
  • GLAZE:
  • 1 cup apricot preserves
  • 3 tablespoons lemon juice
  • 2 garlic cloves, minced

Nutritional Facts

3 ounces cooked pork equals 280 calories, 9 g fat (2 g saturated fat), 63 mg cholesterol, 357 mg sodium, 27 g carbohydrate, trace fiber, 23 g protein.


  1. In a small bowl, combine the rosemary, 1 tablespoon oil, garlic, salt and pepper; brush over pork.
  2. In a large ovenproof skillet, brown pork in remaining oil on all sides. Bake at 425° for 15 minutes.
  3. In a small bowl, combine the glaze ingredients; brush over pork. Bake 10-15 minutes longer or until a meat thermometer reads 160°, basting occasionally with pan juices. Let stand for 5 minutes before slicing. Yield: 8 servings.
Originally published as Rosemary-Apricot Pork Tenderloin in Taste of Home December/January 2012, p51

Light-Bodied Red Wine

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

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Reviewed Mar. 10, 2015

"Yes, 30 minutes is enough for tenderloin. I only gave it 4 stars because I thought the apricot taste would be more prominent. It was good, but I have other tenderloin recipes I like better."

Reviewed Jan. 9, 2014

"Question - The pork will be done with only 30 minutes in the oven?"

Reviewed Apr. 2, 2013

"I have prepared many recipes for pork tenderloin and this one was the best! I prepared it according to the recipe and didn't change a thing. The rosemary rub gave it a lot of flavor and the preserves provided the sweetness. Great flavors combined! Browning it sears in the juices and the flavor of the rosemary & garlic."

Reviewed Feb. 11, 2012

"<p>This is the most flavorful recipe! Amazing and impressive for entertaining or a beautiful meal!</p>"

Reviewed Jan. 1, 2012

"The pork was very flavorful and tender. Even my 3 year old daughter loved it!"

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