Apricot Glazed Pork Tenderloin.
Pork lovers get ready to swooooon! This might be the most delicious way I have ever prepared pork tenderloin!
I made this yummy recipe earlier this week to go with the Roasted Brussels Sprouts with Bacon and Apples I featured HERE.
It was like a match made in Yum Yum Heaven! I have to admit I moaned a few times eating it!
Hope you give it a try!
Apricot Glazed Pork Tenderloin*
- 1 pork tenderloin (approx. 1 1/2 lbs)
- Salt and pepper
- 1 Tbsp dried thyme
- 2 Tbsp butter
- Olive Oil
- 1/2 cup white wine
- 1/2 cup chicken broth/stock
- 1 Tbsp minced fresh rosemary
- 2 Tbsp apricot preserves (heaping)
- 1 Tbsp Dijon mustard
- 2 Tbsp low-sodium soy sauce (as much as I LOVE salt, I always recommend low-sodium soy sauce)
- 1 Tbsp Worcestershire sauce
Directions:
Preheat oven to 350 degrees F.
Melt butter and a drizzle of olive oil in a large oven-safe skillet. When hot, add tenderloin(s). Liberally season pork with salt and pepper and dried thyme. Sear the pork on all sides.
When pork is beautifully seared and browned all over, add wine and chicken broth/stock to the skillet. Cover and place in preheated oven for 15-20 minutes or until internal temperature reaches 140 degrees F.
Remove pork and place on cutting board. Cover with aluminum foil, and let rest for 5 minutes.
In skillet, add apricot jam, Dijon mustard, soy sauce, Worcestershire sauce and rosemary. Cook over low heat for 4-5 minutes allowing the glaze to thicken.
Slice pork tenderloin and drizzle glaze over top.
Enjoy!
Cheers & Hugs,
Jodi
*Original recipe found at AGoudaLife.com.
Looks and sounds delicious.
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It really is Sylvia! and you can do it!!! 🙂
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I agree, looks delicious! (as usual) (K)
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really so yummy – and so easy too!
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Oh my! I am so hungry now!
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lol! It is soooooooo good! 🙂
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It looks and sounds delicious! I love pork!
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This is such a good one!! 😉
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I can tell that it is! YUM!
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I always have these little pork tenderloins in my freezer! They are quick and easy, whether marinated or glazed. I prefer to choose my own flavors, as opposed to having them already commercially marinated. I love apricot and I foresee this recipe being utilized on Sunday. Will repeat the Brussels sprouts or the roasted carrots. Only need some white wine, any suggestions? Thank-you for another marvelous recipe!!
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Me too, Ellen. They are so versatile, and so good! Sounds like a wonderful yummy summer supper! Maybe a buttery chardonnay or a crisp pinot grigio! 🙂
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I am big fan of pork and this recipe looks really nice! 😉
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It’s really delicious! Hope you will try
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I will definitely try!
😉 I like to prepare pork with rosemary and fennel
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Oh I love that so much too!!!! Two of my fave flavors – rosemary and fennel!
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Amazing with pork, isn’t it? 😉
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Such a delicious recipe, apricots really take it to a new level!
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they really do! 🙂
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Looks delish and easy too! 👍 My kind of recipe! Thank you Jodi! ❤️ Love pork tenderloin! Can I ask you what kind of oven safe skillet you used? 😊
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I used a large “wok” size skillet with a handle that I know is oven safe 🙂
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Jodi, you out do yourself, I may have to come live with you. Happy Friday! 🙂
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On come come come!!!! email me at mckinneyjodi@gmail.com – I’ll send you the address 🙂 ❤
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The glaze sounds wonderful Jodi!
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So yummy!!
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Great idea. I always find cooking pork a challenge.
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It can be easy to dry out and overcook. I love using these tenderloins
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Oh my gosh Jodi, this looks so GOOOOOD!!!
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It reallllllly is!!!!
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