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Rosemary-Apricot Pork Tenderloin Recipe

Rosemary-Apricot Pork Tenderloin Recipe

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. YIELD: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


  • 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 thermometer reads 160°, basting occasionally with pan juices. Let stand for 5 minutes before slicing. Yield: 8 servings.

Nutritional Facts

3 ounces cooked pork: 280 calories, 9g fat (2g saturated fat), 63mg cholesterol, 357mg sodium, 27g carbohydrate (15g sugars, 0 fiber), 23g protein.

Reviews for Rosemary-Apricot Pork Tenderloin

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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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