Apricot Glazed Pork Tenderloin

/ Jodi

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*

Ingredients

  • 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.

28 thoughts on “Apricot Glazed Pork Tenderloin”

  5. 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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    Reply

    • 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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