Best 20 Apricot Pork Tenderloin Recipes

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Apricot pork tenderloin is a flavorful and juicy dish that is perfect for a special occasion or a weeknight meal. The combination of sweet apricots and savory pork is a classic flavor pairing that is sure to please everyone at the table. The tenderloin is a lean cut of meat that cooks quickly, so it is a great option for a busy weeknight. Plus, this dish can be easily customized to your liking. For example, you can add different spices or herbs to the marinade, or you can use a different type of fruit, such as peaches or plums. No matter how you choose to make it, apricot pork tenderloin is sure to be a hit.

Let's cook with our recipes!

APRICOT PORK TENDERLOIN



Apricot Pork Tenderloin image

The only way to cook tenderloin. The apricot preserves are a perfect marriage with pork. Sweet without being too sweet! A family favorite!

Provided by Hope

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 55m

Yield 6

Number Of Ingredients 8

2 pounds pork tenderloin
¼ cup softened butter
salt and pepper to taste
1 teaspoon ground thyme
2 teaspoons garlic powder
1 (18 ounce) jar apricot preserves
2 tablespoons honey, or to taste
¼ cup dry sherry

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl.
  • Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 439.7 calories, Carbohydrate 62.9 g, Cholesterol 85.7 mg, Fat 11.4 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 6.1 g, Sodium 200 mg, Sugar 42.9 g

APRICOT-GLAZED PORK TENDERLOIN



Apricot-Glazed Pork Tenderloin image

A simple apricot glaze made with preserves lends a delightful zest to this tender pork. It's so fuss-free and delicious, you'll make it again and again. -Crystal Holsinger, Surprise, Arizona

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 9

2 pork tenderloins (1 pound each)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup apricot preserves
3 tablespoons sherry or reduced-sodium chicken broth
1 tablespoon Dijon mustard
2 garlic cloves, minced
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

Steps:

  • Place pork on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over pork., Bake at 425° for 10 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-17 minutes longer or until a thermometer reads 145°, basting occasionally with pan juices. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 350 calories, Fat 10g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 338mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

APRICOT-STUFFED PORK TENDERLOIN



Apricot-Stuffed Pork Tenderloin image

"The cheese in this festive dish adds a nutty flavor and creamy texture," writes Agnes Ward from Stratford, Ontario. "This is definitely an entree two will enjoy-I know we do."

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 9

1 pork tenderloin (3/4 pound)
1/3 cup shredded Gruyere or Swiss cheese
1/4 cup thinly sliced dried apricots
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
Dash cayenne pepper
1 tablespoon butter, melted

Steps:

  • Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove wrap; sprinkle with cheese, apricots, thyme, garlic, salt, pepper and cayenne., Roll up jelly-roll style, starting with a long end. Tie at 1-1/2- to 2-inch intervals with kitchen string; secure ends with toothpicks. Transfer to an 11x7-in. baking dish coated with cooking spray. Brush tenderloin with butter. Bake at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 374 calories, Fat 17g fat (9g saturated fat), Cholesterol 130mg cholesterol, Sodium 463mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 40g protein.

SLOW COOKER APRICOT GLAZED PORK TENDERLOIN RECIPE



Slow Cooker Apricot Glazed Pork Tenderloin Recipe image

Yield 6

Number Of Ingredients 8

1 (1 pound) bag baby carrots
1 red onion (sliced)
1 (2 pound) pork tenderloin
Salt and pepper, to taste
1 cup chicken stock
1 (18 ounce) jar sugar free apricot preserves
2 Tablespoons Dijon mustard
1 Tablespoon fresh thyme leaves

Steps:

  • Place baby carrots and onion slices in the bottom of slow cooker.
  • Place your pork tenderloin on top of the carrots and onions and season with salt and pepper.
  • In a medium mixing bowl, whisk together stock, apricot preserves, mustard and thyme leaves.
  • Pour glaze mixture over tenderloin.
  • Cover and cook on low for 6 hours, or until tender and cooked through.

ROSEMARY-APRICOT PORK TENDERLOIN



Rosemary-Apricot Pork Tenderloin image

You'll be surprised at how quickly this dish comes together for an easy weeknight meal. And with very little effort, you'll have tender and juicy meat that begs to be added to a salad or sandwich the next day. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 10

3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary, crushed
3 tablespoons olive oil, divided
4 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
2 pork tenderloins (1 pound each)
GLAZE:
1 cup apricot preserves
3 tablespoons lemon juice
2 garlic cloves, minced

Steps:

  • In a small bowl, combine the rosemary, 1 tablespoon oil, garlic, salt and pepper; brush over pork., In a large cast-iron or other ovenproof skillet, brown pork in remaining oil on all sides. Bake at 425° for 15 minutes., In a small bowl, combine the glaze ingredients; brush over pork. Bake until a thermometer reads 160°, basting occasionally with pan juices, 10-15 minutes longer. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 280 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 357mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 0 fiber), Protein 23g protein.

PORK TENDERLOIN WITH APRICOT MUSTARD



Pork Tenderloin with Apricot Mustard image

Categories     Fruit     Garlic     Mustard     Pork     Broil     Quick & Easy     Summer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 9

1/2 cup grainy mustard
1/2 cup apricot jam
1 garlic clove, forced through a garlic press
2 small pork tenderloins (1 1/2 to 2 pounds total)
3/4 teaspoon salt
1/2 teaspoon black pepper
1 pound fresh apricots, quartered and pitted
Special Equipment
an instant-read thermometer

Steps:

  • Preheat broiler and line rack of a broiler pan with foil.
  • Whisk together mustard and jam in a small bowl. Whisk together 1/3 cup mustard mixture with garlic in a large bowl.
  • Pat pork dry, then sprinkle all over with teaspoon salt and 1/4 teaspoon pepper. Coat pork with 2 tablespoons mustard-garlic mixture, then arrange without crowding on broiler pan.
  • Toss apricots and remaining 1/4 teaspoon each salt and pepper with remaining mustard-garlic mixture. Arrange apricots in 1 layer around pork (including space between tenderloins) and broil 5 to 6 inches from heat, turning pork over once, until thermometer inserted diagonally into center of each tenderloin registers 145°F and apricots are softened, about 15 minutes. Transfer pork to a cutting board (leave apricots on pan) and let stand 5 minutes.
  • Cut pork crosswise into 1/2-inch-thick slices and transfer to a platter. Spoon apricots over pork and serve remaining mustard-jam mixture on the side (sweeten with additional jam if desired).

GRILLED PORK TENDERLOIN AND APRICOT-SERRANO SALSA



Grilled Pork Tenderloin and Apricot-Serrano Salsa image

Provided by Marcela Valladolid

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 12

1 tablespoon honey
1 tablespoon balsamic vinegar
1 teaspoon ancho chile powder
1 clove garlic, minced
1 1/2 pounds pork tenderloin
Kosher salt and freshly ground black pepper
2 cups chopped (small cubes) fresh apricots (about 3 apricots)
1/2 cup fresh cilantro, finely chopped
1/4 cup fresh lime juice
1 serrano pepper, finely chopped
1/4 red onion, finely chopped
Kosher salt and freshly ground black pepper

Steps:

  • For the pork tenderloin: Mix the honey, balsamic vinegar, ancho chile and garlic together in a large resealable plastic bag. Season the tenderloin with salt and pepper. Place the tenderloin in the bag and squeeze out as much air as possible before sealing. Place the bag in the refrigerator and marinate for at least 1 hour and up to 24 hours.
  • For the apricot-serrano salsa: In a bowl, combine the apricot, cilantro, lime juice, serrano and onion. Season the salsa with salt and pepper. Cover and refrigerate.
  • Prepare a grill for medium-high heat.
  • The key to grilling a pork tenderloin evenly is to roll it to each of its 4 sides while cooking. Grill the tenderloin on the first side for about 5 minutes (times vary per grill, so be careful not to over-char). Roll the tenderloin onto the next side and grill for another 5 minutes. Repeat on all 4 sides, 5 minutes per side, until an instant-read thermometer registers around 150 degrees F. Allow the tenderloin to rest on a platter for about 10 minutes before you slice it, to allow the juices to redistribute. Serve with the apricot-serrano salsa and enjoy!

JALAPENO-APRICOT PORK TENDERLOIN



Jalapeno-Apricot Pork Tenderloin image

"The perfect blend of spices is what sets this dish apart," says Amber Shea Ford of Overland Park, Kansas. "I like to double the recipe and freeze the second tenderloin for later. The sweet-spicy glaze would also taste delicious over chicken."

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 13

2 teaspoons olive oil
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 pork tenderloin (3/4 pound)
GLAZE:
1/3 cup apricot preserves
1 tablespoon lime juice
1 tablespoon diced seeded jalapeno pepper
1/4 teaspoon ground cumin
1/8 teaspoon garlic salt

Steps:

  • Combine the first six ingredients; rub over pork. Cover and refrigerate for up to 2 hours., Place pork in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 400° for 15 minutes. , In a small bowl, combine the glaze ingredients; spoon 1/4 cup over pork. Bake 5-10 minutes longer or until a thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with remaining glaze.

Nutrition Facts : Calories 378 calories, Fat 11g fat (3g saturated fat), Cholesterol 95mg cholesterol, Sodium 818mg sodium, Carbohydrate 37g carbohydrate (32g sugars, Fiber 1g fiber), Protein 35g protein.

APRICOT-GLAZED PORK TENDERLOIN FOR TWO



Apricot-Glazed Pork Tenderloin for Two image

A simple glaze made with apricot preserves lends a delightful zest to this tender pork. It's so fuss-free and delicious, you'll make it again and again. -Crystal Holsinger, Surprise, Arizona

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 9

1 pork tenderloin (3/4 pound)
2 teaspoons olive oil
1/8 teaspoon salt
Dash pepper
1/3 cup apricot preserves
1 tablespoon sherry or reduced-sodium chicken broth
1 teaspoon Dijon mustard
1 garlic cloves, minced
1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme

Steps:

  • Place pork in a shallow pan. Combine the oil, salt and pepper; rub over pork., Bake at 425° for 10 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-17 minutes longer or until a thermometer reads 145°, basting occasionally with pan juices. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 373 calories, Fat 10g fat (3g saturated fat), Cholesterol 95mg cholesterol, Sodium 297mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

APRICOT PORK TENDERLOIN WITH CRANBERRY BLACK-PEPPER SAUCE



Apricot Pork Tenderloin with Cranberry Black-Pepper Sauce image

Here, cranberries add a light, tonic note in a wintry preparation of roasted pork tenderloin.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
1 pork tenderloin (1 to 1 1/4 pounds)
16 shallots, peeled and halved lengthwise, keeping root intact, plus 1/3 cup coarsely chopped shallots, for sauce (about 2)
1 jar (10 ounces) all-fruit apricot jam
1/2 cup low-sodium canned chicken broth
1/2 teaspoon coarse salt
1 cup fresh or frozen (thawed) cranberries
1 1/2 tablespoons red-wine vinegar
1/2 teaspoon freshly ground pepper
1 teaspoon chopped fresh thyme, plus sprigs (optional), for garnish

Steps:

  • Preheat oven to 425 degrees. Heat oil in a large ovenproof skillet over medium-high heat until hot but not smoking. Add pork and halved shallots to skillet. Brown pork on all sides, turning occasionally,6 to 8 minutes. Remove skillet from heat.
  • Brush pork in skillet with half the jam; drizzle 2 tablespoons broth over shallots. Transfer skillet to oven. Roast, turning shallots occasionally, until an instant-read thermometer inserted into center of pork registers 155 degrees, 30 to 35 minutes.
  • Remove skillet from oven. Using tongs, transfer pork and shallots to a plate. Let pork rest (it will continue to cook; temperature should reach 160 degrees).
  • Place skillet over medium-high heat; add remaining chopped shallots. Sprinkle with salt; add remaining jam and 6 tablespoons broth. Deglaze skillet, scraping up browned bits with a wooden spoon; add cranberries, vinegar, and pepper. Cook, stirring, until berries are juicy, about 5 minutes. Stir in chopped thyme.
  • Slice pork; divide among plates. Garnish with thyme sprigs, if desired. Serve with cranberry pan sauce and shallots.

Nutrition Facts : Calories 415 g, Cholesterol 83 g, Fat 8 g, Fiber 3 g, Protein 29 g, Sodium 397 g

ROAST PORK TENDERLOIN WITH APRICOT-MISO GLAZE



Roast Pork Tenderloin with Apricot-Miso Glaze image

Sweet apricot preserves and funky-salty miso provide a glaze for this succulent pork tenderloin.

Provided by Ivy Manning

Categories     Roast     Quick & Easy     Low Cal     Dinner     Pork Tenderloin     Fall     Winter     Healthy     Jam or Jelly     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free

Yield Makes 6 servings

Number Of Ingredients 8

Nonstick vegetable oil spray
5 tablespoons apricot preserves
1/4 cup red miso
1/4 cup champagne vinegar
2 teaspoons finely grated orange peel
1 large garlic clove, chopped
2 pork tenderloins (1 pound each)
1/2 cup low-salt chicken broth

Steps:

  • Preheat oven to 425°. Coat large rimmed baking sheet with oil spray. Combine preserves, miso, vinegar, orange peel, and garlic in small pot over medium heat. Cook until thickened, 1 to 2 minutes. Reserve.
  • Sprinkle pork with salt and pepper. Place on prepared baking sheet, tucking thin end under to ensure even cooking. Brush with 2 tablespoons apricot glaze; roast 12 to 15 minutes. Turn pork over with tongs and brush with 3 more tablespoons glaze. Continue to roast until instant-read thermometer inserted into center of pork registers 150°, 8 to 10 minutes longer.
  • Transfer pork to cutting board, tent with foil, and let rest 10 minutes. Meanwhile, add chicken broth to remaining apricot glaze. Bring to simmer and cook until reduced to 2/3 cup sauce, about 5 minutes. Season with salt and pepper.
  • Slice pork crosswise into 1/2- to 3/4- inch-thick slices and arrange on platter. Spoon sauce over and serve.

TENDERLOIN OF PORK WITH APRICOT STUFFING



Tenderloin of Pork With Apricot Stuffing image

Make and share this Tenderloin of Pork With Apricot Stuffing recipe from Food.com.

Provided by Colin Cartledge

Categories     Pork

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 16

500 g pork tenderloin
50 g unsalted butter
1 garlic clove
125 g white breadcrumbs
125 g dried apricots
1 egg
1 tablespoon parsley
1 small onion
1 garlic clove
1/2 teaspoon tarragon
50 g butter (MELTED)
orange zest
salt and black pepper
100 ml water
200 g apricot jam
1/2 teaspoon curry powder

Steps:

  • First of all make the stuffing mix. chop the onion garlic and apricots finely (i use a food processor for this).
  • Add the breadcrumbs, melted butter, herbs,orange zest, egg and seasoning and mix well.
  • Next open out the tenderloin. Make a cut down the center to within a cm of the of the thickness. Open it out and make more cuts working out towards the edges of the tenderloin. This will allow you to flatten the meat out fully.
  • Then spread the stuffing mixture onto the pork. When it is covered, roll the joint firmly from one side and tie with string.
  • To start cooking:.
  • Heat the butter in an oven proof dish on top of the stove.
  • Add the garlic and cook till well brown and then remove.
  • Put the pork into the dish and brown all over.
  • Put a lid on the dish and transfer to a pre-heated oven (170°C) and cook the pork for 88 minutes per kg.
  • Remove the lid for the last 20 minutes to brown the joint.
  • While the pork is cooking make the sauce.
  • Put the water into a saucepan, add the jam and heat gently until the jam has melted.
  • Add the curry powder and stir well.
  • Serve with the pork and seasonal vegetables.

PORK TENDERLOIN WITH APRICOT-FENNEL RAGOUT



Pork Tenderloin with Apricot-Fennel Ragout image

Pork tenderloin is flavored with grainy and Dijon mustards, then roasted with apricots,shallots, fennel, and cognac. Servewith our Herbed Wild Rice and Roasted Squash Wedges.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 13

3 tablespoons grainy mustard
2 tablespoons Dijon mustard
Salt and freshly ground pepper
Two 12-ounce pork tenderloins, tied with twine
1/2 cup breadcrumbs
3 tablespoons vegetable oil
1 tablespoon unsalted butter
4 large (or 8 medium) shallots, ends trimmed, peeled, and quartered
1 small fennel bulb, greens trimmed, cut into thin slices
1 1/2 cups homemade or low-sodium canned chicken stock
12 dried apricots
1/4 cup cognac
1 teaspoon fresh thyme, plus more for garnish

Steps:

  • Heat oven to 400 degrees. Combine mustards. Salt and pepper the pork; rub with mustards; sprinkle with breadcrumbs. Pat coating. Set aside.
  • Heat a large heavy skillet over medium-high heat. Add 2 tablespoons oil. Sear pork, turning, until brown on all sides, about 5 minutes. Remove from pan; set aside. Add remaining oil and butter to pan. Add shallots and fennel. Cook until tender, about 5 minutes. Add 1/2 cup stock; cook until liquid evaporates, 1 to 2 minutes.
  • Return pork to pan; add apricots, 1/2 cup stock, and cognac. Roast in oven, stirring vegetables, until pork registers 160 degrees, about 20 minutes. Transfer pork to a cutting board; place pan over medium-low heat. Add remaining stock and thyme; stir, loosening brown bits from bottom. Simmer 5 minutes. Season with salt and pepper; slice pork. Serve with vegetables and sauce. Garnish with thyme.

GRILLED PORK TENDERLOIN WITH APRICOT BBQ SAUCE



Grilled Pork tenderloin with Apricot BBQ Sauce image

Make and share this Grilled Pork tenderloin with Apricot BBQ Sauce recipe from Food.com.

Provided by Mamie37

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 lbs boneless pork tenderloin
2 teaspoons mccormick grill mates McCormick's Montreal Brand steak seasoning
1/2 cup triple fruit jam (apricot, peach, passion fruit Or your preference)
1/2 cup white wine
1/2 cup your favorite barbecue sauce

Steps:

  • For BBQ Sauce: Warm fruit spread in saucepan on Medium heat 2-4 min, stirring constantly.
  • Reduce heat to Medium-Low, add wine, reduce to syrupy consistency; 8-10 minutes.
  • stirring occasionally.
  • Stir in BBQ sauce, simmer 4-5 minutes, stirring occasionally.
  • Remove from heat, puree until smooth.
  • Coat clean grill with vegetable oil.
  • Season both sides of meat with steak seasoning.
  • Sear until meat has changed color 1/4 way up from bottom, about 2 minutes.
  • Turn and sear the other side.
  • Turn meat back over; reduce heat to Low.
  • close lid.
  • Grill until just before pork reaches 150 degrees.
  • Lift lid and brush Sauce on all sides of meat.
  • Grill until internal temperature reaches 150.
  • Once sauce has been applied watch carefully.
  • It will burn easily.
  • Remove from grill, let rest 10 minutes before slicing and serving.

1-2-3 PORK TENDERLOIN WITH APRICOT-MUSTARD GLAZE



1-2-3 Pork Tenderloin with Apricot-Mustard Glaze image

Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10

2 pork tenderloins (about 3/4 pound each)
1 teaspoon salt
1 teaspoon dried thyme leaves
1/2 teaspoon coarsely ground pepper
1 tablespoon olive oil
1/2 cup fresh orange juice
2 tablespoons Dijon-style mustard
2 tablespoons brown sugar
1 teaspoon grated orange peel
1/4 cup chopped dried apricots

Steps:

  • Heat oven to 450°F. In a small bowl, mix together salt, thyme and pepper; rub over pork.
  • Heat oil in large, heavy skillet over medium-high heat. Place pork in skillet; cook turning with a tongs, until nicely browned, about 4 minutes per side. Remove; place in 15x10-inch baking pan with sides.
  • In same skillet over medium heat, add orange juice and mustard, using a whisk to scrape up any browned bits from the bottom. Remove from heat. Stir in the brown sugar, orange zest and apricots. Spoon mixture over pork.
  • Bake, uncovered, basting with the sauce occasionally about 20 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
  • Remove from oven; cover and let stand 10 minutes before serving.
  • To serve, set pork on cutting board; slice into medallions, cutting at a diagonal going with the grain of the meat.

Nutrition Facts : ServingSize 1 Serving

APRICOT-MUSTARD GRILLED PORK TENDERLOIN



Apricot-Mustard Grilled Pork Tenderloin image

This quick and simple recipe can be served with couscous and a cool cucumber and onion salad in Italian dressing.

Provided by ElizabethKnicely

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 (1 lb) pork tenderloin
3 tablespoons apricot preserves
1/4 cup mustard
salt, to taste
pepper, to taste

Steps:

  • Season tenderloin with salt and pepper. Stir together the preserves and mustard in a small bowl. Place pork over a medium-hot fire and grill for about 15 minutes or until internal temperature reaches 160°F, brushing with mustard mixture in the last few minutes.

APRICOT GLAZED PORK TENDERLOIN



Apricot Glazed Pork Tenderloin image

Adapted from a Robin Miller "Quick Fix" recipe. On her show, Robin used a whole jar of jam, but I prefer less jam. If you like a thicker sauce, you may wish to add some cornstarch at the end, but I liked it without it. To help make this healthier for my family, I did use jam sweetened with Splenda and low sodium soy sauce and we really liked it. Serve with rice and snap peas or green beans. There will be a lot of extra sauce in the pan, I served this on the side in a gravy boat for those who wished to dip.

Provided by HeatherFeather

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 -1 1/2 lb pork tenderloin, cut crosswise into 1/2-inch thick rounds
salt, to taste
ground black pepper, to taste
2 teaspoons sesame oil
1 -2 tablespoon pickled ginger or 1 -2 tablespoon fresh ginger, minced
3/4-1 cup apricot preserves (about 1 small jar, not quite all of it though)
1/4 cup tamari soy sauce, to taste (or low sodium soy sauce)

Steps:

  • Heat oil in a large skillet over medium-high heat.
  • Add pork, season lightly on one side, and sear about 2 minutes per side, until nearly cooked through.
  • Add apricot preserves, tamari sauce and ginger and bring to a simmer.
  • Simmer 5-10 minutes, until pork is cooked through and sauce reduces (if you like thicker sauce, remove pork once it is fully cooked to a covered dish and then keep cooking sauce, raising the temp a bit higher, until it has reduced to your liking, or add some cornstarch and cook till thick).

RUBBED PORK TENDERLOIN WITH DIJON-APRICOT MOP SAUCE



Rubbed Pork Tenderloin With Dijon-Apricot Mop Sauce image

Make and share this Rubbed Pork Tenderloin With Dijon-Apricot Mop Sauce recipe from Food.com.

Provided by Dancer

Categories     Pork

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 16

1 tablespoon dried rosemary, crushed
1 tablespoon dried thyme, crumbled
1 tablespoon ground cumin
2 teaspoons coarsely ground pepper
2 teaspoons paprika
2 teaspoons celery seeds
2 (1 lb) pork tenderloin, all visible fat removed
1 teaspoon vegetable oil
1 small onion, finely chopped (3/8 cup)
1/2 cup cider vinegar
1/4 cup honey
1/4 cup all-fruit apricot preserves
2 tablespoons Dijon mustard
1 teaspoon grated lemon, zest of
1 tablespoon fresh lemon juice
vegetable oil cooking spray

Steps:

  • In a small bowl, combine rub ingredients.
  • Using your hands or a spoon, rub mixture evenly over pork, set aside.
  • Preheat oven to 350 degrees or preheat grill on medium-high.
  • For mop sauce, heat oil in a small saucepan over medium-high heat, swirling to coat.
  • Saute onion for 2 to 3 minutes, or until translucent, stirring occasionally.
  • Stir in remaining sauce ingredients.
  • Bring to a boil.
  • Reduce heat and simmer for 5 minutes, stirring occasionally.
  • (You may wish to reserve 1/2 cup sauce to use as a dipping sauce for cooked pork.) Lightly spray a broiling pan and rack with vegetable oil spray.
  • Put tenderloins on rack in pan.
  • Bake for 30 minutes.
  • Using a pastry brush or basting mop (a small dishwashing mop can be used, new and clean, of course), baste on all sides.
  • Bake for 10 minutes, then baste again.
  • Bake for 10 to 15 minutes, or until pork is no longer pink in the center or registers 165 degrees on meat thermometer.
  • Or grill tenderloins for 10 minutes per side (40 minutes total), then baste with mop sauce and cook for 2 to 3 minutes per side, or until pork is cooked through.

WALMART'S APRICOT-STUFFED PORK TENDERLOIN



Walmart's Apricot-Stuffed Pork Tenderloin image

The first time I walked into a Walmart store here in Orlando, I was just amazed at the size of the store! Never before had I seen any store this size in Oman or Dubai or India. I was just speechless as I walked through the whole store. I have a habit of picking up a momento of a place I go to for the first time and which I like. I picked up this recipe from the store:-) Those were the days when I missed Zaar like a fish without water!!! Hop you enjoy this!

Provided by Charishma_Ramchanda

Categories     Pork

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

1 cup onion, peeled,washed and chopped
1 tablespoon butter or 1 tablespoon margarine
1 cup chopped apricots or 1 cup dried fruit
1/2 cup herb seasoned stuffing mix
1/2 cup chopped pecans
1/2 teaspoon thyme
2 (1 1/4 lb) pork tenderloin

Steps:

  • In a saucepan, saute onions in hot and melted margarine or butter until they are tender.
  • Stir in apricots, stuffing mix, 1/2 cup water and pecans.
  • Preheat your oven to 425F.
  • Trim fat from meat.
  • Make a cut down lengthwise down the tenderloins, cutting to within 1/2 inch of opposite side.
  • Spread open and cover the surface with plastic wrap.
  • Pound with the flat side of a meat mallet to 1/2 inch thickness.
  • Spoon half the fruit mixture over each tenderloin.
  • Working from a long side, roll up tenderloins to cover the stuffing.
  • Tuck in ends.
  • Tie at 1 inch intervals with a cotton kitchen twine.
  • Place tenderloins on a rack in a shallow roasting pan.
  • Rub with thyme and pepper.
  • Roast foor 30-35 minutes or until the meat and stuffing reach 160F.
  • Remove twine, slice and serve.

PORK TENDERLOIN WITH SPICY APRICOT GLAZE



Pork Tenderloin With Spicy Apricot Glaze image

This is such an easy recipe to throw together. Easily prepared in a toasted oven or conventional over.

Provided by dojemi

Categories     Healthy

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

1 (1 lb) pork tenderloin, trimmed
1 garlic clove, sliced into 6 thin pieces
1/2 cup apricot preserves (preferably with whole fruit)
1/2 medium lemon, juice of
1/8 teaspoon red pepper flakes
1/8 teaspoon cumin
1 tablespoon olive oil

Steps:

  • Heat the toaster oven (or conventional oven) to 400°.
  • Place the pork tenderloin in a shallow ovenproof dish.
  • Cut 6 (1-inch) slits evenly spaced across the top, insert the garlic pieces, and season well with salt and freshly ground black pepper.
  • Let sit at room temperature for 20 minutes while the oven is heating.
  • In a small bowl, mix together the apricot preserves, lemon juice, red pepper flakes, and cumin. (If the preserves are still thick, add more lemon juice; don't add too much, though, because the mixture should remain dense, not be runny.)
  • Season with salt and freshly ground black pepper.
  • Set aside.
  • Coat the tenderloin with olive oil and roast for 20 minutes.
  • Remove from the oven and spread evenly with the apricot mixture.
  • Return the pork to the oven and roast for another 5 to 10 minutes, or until the internal temperature reaches 160°F.
  • Remove from the oven and let rest 5 to 10 minutes before slicing and serving.

Tips:

  • Choose the right pork tenderloin: Look for tenderloins that are firm to the touch, with no signs of bruising or discoloration.
  • Marinate the pork tenderloin: Marinating the pork tenderloin in a flavorful mixture of olive oil, herbs, and spices helps to tenderize the meat and infuse it with flavor.
  • Sear the pork tenderloin: Searing the pork tenderloin in a hot skillet helps to create a caramelized crust and lock in the juices.
  • Roast the pork tenderloin: Roasting the pork tenderloin in a preheated oven ensures that it is cooked through evenly.
  • Let the pork tenderloin rest: Letting the pork tenderloin rest for a few minutes before slicing allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Apricot pork tenderloin is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With its tender meat, sweet and tangy apricot glaze, and crispy bacon topping, this dish is sure to please everyone at the table.

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