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Grilled Apricots and Pork Tenderloin with Honey Glaze

Sweet-and-tart grilled apricots are a perfect pairing for grilled pork. The glaze in this recipe tastes great on other grilled meats as well.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Body+Soul, June 2009


  • 1 teaspoon coriander seed
  • 1/2 teaspoon black peppercorns, plus freshly ground pepper for pork
  • 1 two-inch piece ginger, thinly sliced
  • 3/4 cup honey
  • 2 tablespoons cider vinegar
  • 1/4 teaspoon sea salt, plus more for pork
  • 1 organic pork tenderloin (1 1/4 pounds)
  • 3 tablespoons olive oil
  • 8 scallions
  • 6 medium-ripe apricots (about 1 pound), halved and pitted


  1. Coarsely crush coriander seeds and peppercorns. Toast in a small saucepan over medium heat until fragrant and lightly browned, shaking pan occasionally, 1 to 2 minutes. Add ginger, honey, vinegar, and salt; cook until bubbling rapidly, about 5 minutes. Remove from heat and let stand 15 minutes; strain into a small dish.

  2. Preheat grill over high heat. Season pork with 1/2 teaspoon salt, and pepper to taste. Brush with 1 tablespoon oil; grill until browned, about 3 minutes per side. Reduce heat to low (or move to indirect heat) and cook until internal temperature is 138 degrees on an instant-read thermometer, 10 to 12 minutes. Remove pork from grill; spoon 2 to 3 tablespoons of glaze over it. Let rest 10 minutes and slice before serving.

  3. Meanwhile, grill scallions until lightly charred and tender, about 3 minutes. Brush apricots with remaining oil. Grill, cut side down, until they're marked by the grill and can be flipped without sticking, about 3 minutes. Flip and cook until they're bubbling around the edges, the skins are pulling away, and apricots are tender when pressed, about 2 minutes more. Transfer to plates and drizzle glaze over each apricot half. Serve warm with pork and scallions.

Cook's Notes

Brush the apricots and pork with the spicy-sweet glaze as soon as they come off the grill.

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