Apricot-Glazed Pork Tenderloin

98 Ratings
  • 5 20
  • 4 16
  • 3 34
  • 2 23
  • 1 5

We know them as sweet spreads for toast. But jams and jellies, like this apricot spread, can do so much more.

Everyday Food, April 2005

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Recipe Summary

total:
30 mins
prep:
10 mins
Servings:
4
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

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

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Reviews (8)

98 Ratings
  • 5 20
  • 4 16
  • 3 34
  • 2 23
  • 1 5
Martha Stewart Member
08/29/2010
One of my GO TO recipes for Pork Tenderloin! Hubby and I LOVE it!
Martha Stewart Member
02/09/2009
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.
Martha Stewart Member
01/20/2009
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.
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Martha Stewart Member
11/13/2008
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.
Martha Stewart Member
10/27/2008
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!
Martha Stewart Member
09/06/2008
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!
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Martha Stewart Member
09/05/2008
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.
Martha Stewart Member
07/01/2008
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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