Apricot-Glazed Pork Tenderloin

It’s sweet, savory,  juicy and  everything you’re looking for a tasty and simple dinner protein. If you’re not sure what to cook for a weeknight dinner and want to keep things easy with a protein and sides of your choice (perhaps roasted vegetables alongside the meat) then you’re going to want to make this apricot-glazed pork tenderloin. Simply season, bake, glaze and bake a little more. You’ll have dinner on the table in less than 30 minutes.

Ingredients for Apricot-Glazed Pork Tenderloin

Jonathan Melendez for Taste of Home

• Pork tenderloins: Look for pork tenderloins that are 1 pound each. Larger pork tenderloins will take longer to bake.
• Olive oil: A rub of olive oil, salt and pepper is initially added to the tenderloin to season it before baking.
• Apricot preserves: The base of the apricot glaze on the pork tenderloin are these preserves. They’re are whisked together with other ingredients to create a sweet finish on this savory and juicy meat.
• Sherry: Sherry cooking wine adds a unique flavor to the glaze and helps to loosen the preserves.
• Dijon mustard: This adds a tang to the glaze that contrasts with the sweetness from the apricot preserves and the sherry.
• Garlic: Minced garlic cloves are added to the glaze to bring that aromatic flavor to the dish.
• Thyme: Use minced fresh thyme for this dish. If you don’t have it, 1/4 teaspoon of dried thyme works as well.

Directions

Step 1: Add the rub

Jonathan Melendez for Taste of Home

Place the pork tenderloins in a shallow roasting pan with a rack. Combine the oil salt and pepper in a small bowl and then rub over the pork.

Step 2: Bake the tenderloin

Jonathan Melendez for Taste of Home

Bake the pork in the oven at 425°F for 10 minutes.

Step 3: Glaze the meat

Jonathan Melendez for Taste of Home

While it is cooking, combine the apricot reserves, sherry (or chicken broth), Dijon mustard, garlic cloves and thyme in a small bowl. Spoon the apricot glaze over the meat.

Step 4: Finish baking

Jonathan Melendez for Taste of Home

Bake for another 10 to 17 minutes or until the meat thermometer reads 145°, basting occasionally with the pan juices. Let it stand for five minutes before slicing.

Jonathan Melendez for Taste of Home

Recipe Variations

• Add vinegar: For a tangy finish on your glaze, whisk in 1/4 cup of apple cider vinegar into your glaze.
• Substitute with chicken broth: Don’t have sherry on hand? You can substitute it with a reduced-sodium chicken broth instead.
• Sweeten with honey: For an extra touch of sweetness, drizzle in honey in the glaze. This will also help to thicken the sauce and add another unique layer of flavor to your meat.

How to Store Apricot-Glazed Pork Tenderloin

Transfer your apricot-glazed pork tenderloin to an airtight container and refrigerate for up to three to four days. If you’re not going to finish the tenderloin you can freeze it.  Wrap it in aluminum foil once it has chilled in the refrigerator and then place it in an airtight container or plastic bag and store it in the freezer for up to three months. Defrost in the fridge up to 24 hours before you reheat.

How do you reheat apricot-glazed pork tenderloin?

To avoid drying out the pork while you heat it, wrap it in aluminum foil and place it in the oven at 350° until it is heated back to an internal temperature of 145°.

Apricot-Glazed Pork Tenderloin Tips

Jonathan Melendez for Taste of Home

What’s the difference between pork tenderloin and pork loin?

A pork tenderloin is leaner and smaller than pork loin. This means it tends to cook faster, making it an excellent choice for a quick weeknight meal such as this. Pork loin is wider and takes a longer time to cook.

Is it better to cook pork tenderloin covered or uncovered?

If you want a truly juicy pork tenderloin, it is best to cover the pan with aluminum foil when you bake it and when you reheat it. This avoids the pork from drying out and keeps the meat juicy.

What can I serve with apricot-glazed pork tenderloin?

Many different types of roasted vegetables will go with apricot-glazed pork tenderloin, but we’re particularly partial to honey roasted sweet potatoes and cranberry walnut Brussels sprouts.