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Under 30 Minutes

Apricot-Glazed Pork Tenderloin

  • Prep:
  • Total Time:
  • Servings: 4
Apricot-Glazed Pork Tenderloin

Source: Everyday Food, April 2005


  • 2 pork tenderloins (about 12 ounces each), trimmed of excess fat
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 1 jar (10 to 12 ounces) apricot jam, (about 1 cup)
  • 1/4 cup spicy brown mustard


  1. Heat broiler; set rack 4 inches from heat. Line a rimmed baking sheet with foil. Rub pork with oil; season with salt and pepper. Broil 10 minutes.

  2. Meanwhile, in a small saucepan, whisk together jam and mustard. Cook over medium heat until jam melts, 3 to 4 minutes; remove from heat. Transfer half to a small bowl for brushing. Cover pan to keep remaining sauce warm.

  3. Remove pork from broiler; brush with reserved sauce. Continue broiling until pork is blackened in spots and registers 150 degrees on an instant-read thermometer, 5 to 10 minutes more.

  4. Cover pork loosely with foil; let rest 5 minutes before slicing. Serve drizzled with warm sauce.

Reviews (8)

  • alycarr00 29 Aug, 2010

    One of my GO TO recipes for Pork Tenderloin! Hubby and I LOVE it!

  • valleyval 9 Feb, 2009

    I've made this many times since it first appeared in the Everyday Food magazine and it is yummy. Really quick and easy. I use an instant read thermometer and take it out at 153 and then let it rest for the recommended time; it really comes out perfect and juicy. Even my 5 year old loves it.

  • Sealevel 20 Jan, 2009

    This is so fast and easy, it's now a regular menu item. Two things I do differently. One is to move the broiler rack down a bit to keep the jam from browning too quickly and filling the kitchen with smoke. It takes a few extra minutes to cook, but it's worth it. And two, I heat and reheat the apricot-mustard in a Pyrex cup in the microwave. Great recipe.

  • MrsQriist 13 Nov, 2008

    Just wanted to add that the leftover pork was WONDERFUL in the chili, which included chipotle powder and mango along with white kidney beans. Next time I'm going to use black beans for a smokier flavor.

  • MrsQriist 27 Oct, 2008

    This was really good, but I'd like to see some food-safety friendly instructions. Pork is not a meat you can leave medium rare, it should be cooked until it's completely done, I think the USDA says 165-180 degrees. That said, we loved the glaze after some extra oven time, and I'm making the leftovers into some white chili tonight. YUM!

  • Zoniemommie 6 Sep, 2008

    I made this for the first time last night and it turned out SO GOOD!!! My hubby was amazed how tender the pork was, and how fast and easy it was to make.. as he was worried about me having to cook after a long day a work! My 5 yr old loved it too, and couldn't stop eating it!

  • souplady 5 Sep, 2008

    This is an easy delicious dinner - great for a week night but can also be served for company. Have been making it since it first appeared in Every Day Food.

  • bambi_logan 1 Jul, 2008

    delicious meal. My family keeps asking for it again and again. And I don't mind because it is so easy and quick!

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