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Apricot-Mustard Glazed Pork Tenderloin
by
The Grove Bend Kitchen
(IC: instagram)
6 servings
30 min
is a simple recipe with the most amazing flavors. Apricot and mustard are a French classic pair of ingredients for pork. This dish pairs well with sautéed or roasted veggies, such as asparagus, green beans, or potatoes.
There are so many ways to make pork tenderloin but this is one of my favorites. You will not believe how easy Apricot-Mustard Glazed Pork Tenderloin is to make. It’s just a few ingredients: pork tenderloins, apricot jam, and spicy mustard. Pork tenderloins are one of my favorite cuts of meat because they can be flavored so many ways. Rub them with any seasoning or spice, marinate, roast or grill them whole, stuff them or slice into pieces in a stir fry or soup. The possibilities are absolutely endless!!!
- 2 (12 oz. each) pork tenderloins
- Olive oil
- Salt, kosher preferred
- Ground black pepper
- 1 (10-12 oz.) jar apricot jam
- Spicy brown mustard or Dijon whole grain mustard
- In a small saucepan over medium heat, whisk together the apricot jam and spicy brown mustard.
- Cook for 5 minutes, stirring occasionally, and remove from heat.
- Put half of the glaze in a small bowl to brush on meat before broiling.
- Cover saucepan to keep reserved sauce warm.
- Cover a baking sheet with foil.
- Separate pork tenderloins and dry with paper towel.
- Rub with olive oil.
- Season with salt and pepper.
- Place broiler rack 4-inches from heat.
- After seasoning pork, broil for 10 minutes.
- Remove from broiler and brush with half of the prepared glaze.
- Broil for another 5 to 10 minutes, until thermometer reads 145-150°F.
- Remove from oven and cover loosely with foil for 5 minutes.
- Brush with a little of the reserved glazed before slicing.
- Serve with reserved glazed on the side.
OTHER PORK RECIPES TO TRY:
- Balsamic Pork Tenderloins
- Pork Tamale Pie
- Apple Cider Glazed Pork Chops
- Oven Baked Country-Style
- Tex-Mex Pork Chop Foil Packets
Apricot-Mustard Glazed Pork Tenderloin
Recipe details
Ingredients
- 2 (12 oz. each) pork tenderloins
- 1 Tbsp olive oil
- salt, kosher preferred
- ground black pepper
- 1 (10-12 oz) jar apricot jam
- 1/2 cup spicy brown mustard or Dijon whole grain mustard
Instructions
- Heat the broiler with rack 4 inches from the heat. Line a baking sheet with foil. Rub the pork with olive oil; season with salt and pepper. Broil for 10 minutes.
- In a small saucepan over medium heat, whisk together the apricot jam and the spicy brown mustard. Cook for 5 minutes, stirring occasionally, and remove from heat. Transfer half of the glaze to a small bowl to brush on meat before broiling and cover the saucepan to keep the reserved sauce warm for serving.
- Remove pork from the broiler and brush with half of the prepared glaze. Continue broiling for another 5 to 10 minutes, until the pork is blackened in spots and the thermometer reads 145-150°F. Remove from oven.
- Cover loosely; let rest for 5 minutes. Brush with a little of the reserved glaze before slicing. Serve the pork with the reserved warm sauce. This recipe was adapted from Everyday Food.
Tips
- Dijon mustard, whole grain Dijon mustard, or half of each can be substituted for the spicy brown mustard.
- Peach jam is a great substitute for the Apricot jam.
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Published February 11th, 2021 11:31 PM
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