You know those evenings when time just slips away, and you need something quick yet utterly delicious? This Juicy Apricot Glazed Pork Tenderloin is like a culinary hug—sweet, savory, and surprisingly easy to whip up. Imagine the tender meat, kissed by a tangy glaze that’s both sophisticated and simple, kind of like wearing your favorite pair of old jeans with a brand-new shirt. Last week, while scrolling through social media between sips of my too-hot-to-drink coffee, I stumbled upon this gem and knew it was dinner destiny.
Steps
- Preheat your oven to 350°F. In a small bowl, mix apricot preserves, apple cider vinegar, soy sauce, honey, and minced garlic until the preserves are smooth. Reserve ½ cup of this mixture in a saucepan and keep the rest in the bowl.
- Dry the pork tenderloins using paper towels and season both sides with salt, pepper, and rosemary. Heat oil in an oven-safe skillet over medium-high heat, then sear the pork on one side until well-browned.
- Flip the tenderloins, remove the skillet from heat, and pour the reserved apricot sauce from the bowl over the pork. Move the skillet to the preheated oven and bake for 10 minutes.
- Take the skillet out of the oven, baste the pork with the sauce in the pan, and return it to the oven for another 8 to 10 minutes. The pork should reach an internal temperature of 150°F to 155°F.
- While the pork is roasting, place the saucepan with the reserved apricot mixture over low heat. Combine cornstarch and water in a small bowl, add to the saucepan, and stir until the glaze thickens.
- After removing the pork from the oven, brush the thickened glaze over the tenderloins and let them rest for about 10 minutes. Transfer the pork to a cutting board and slice into 1-inch pieces.
- Return the sliced pork to the skillet with the remaining sauce. Serve the pork medallions with a spoonful of the sauce drizzled over the top.
Ingredients
- 2 pork tenderloins, pre-trimmed or trim the silver skin if necessary
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Rosemary, fresh or dried
- High-heat neutral oil, such as canola or vegetable oil
- Apricot preserves
- Apple cider vinegar
- Low sodium soy sauce, or tamari for a gluten-free option
- Honey
- Minced garlic
- Cornstarch
- Water
FAQ
- What makes the apricot glaze for the pork tenderloin so special?
- The glaze combines apricot preserves, apple cider vinegar, soy sauce, honey, and garlic to create a delicious balance of sweet and savory flavors. This mixture is used to coat the pork, resulting in a sticky-sweet and tangy finish.
- Can I use a different type of jam for the glaze?
- Yes, you can substitute apricot jam for apricot preserves in the glaze. Both options will work well to achieve the desired flavor.
- What is the best temperature to cook pork tenderloin to?
- The USDA advises cooking pork to at least 145°F. However, for optimal tenderness, aim for a range of 150°F to 155°F. This will ensure the pork remains juicy with a slight pink hue in the center.
- Why is it important to let the pork rest after cooking?
- Allowing the pork to rest for about 10 minutes after removing it from the oven helps retain its juices, resulting in a more succulent and flavorful dish when you slice it.
- What side dishes pair well with Apricot Glazed Pork Tenderloin?
- This dish pairs wonderfully with roasted sweet potatoes, potato leek gratin, sautéed spinach, or rice pilaf. These sides complement the flavors of the pork and glaze beautifully.
Tips
- Trim the Tenderloin: Make sure to remove the silver skin from the pork tenderloin if it’s still intact. This will help ensure a more tender and flavorful result.
- Achieve a Perfect Sear: Searing one side of the pork tenderloin in a hot pan before roasting helps to create a delicious crust and enhances the overall flavor while reducing the cooking time.
- Monitor the Temperature Carefully: Use an instant-read thermometer to ensure the pork reaches an internal temperature of 150-155°F. This range will keep the pork juicy and tender with a slight hint of pink in the center.
- Let it Rest: Allow the pork to rest in the pan for about 10 minutes after removing it from the oven. This resting period helps the meat retain its juices, making it more succulent when sliced.
Equipment
- Oven-proof Sauté Pan or Large Skillet – Essential for the skillet-to-oven method described in the recipe.
- Instant Read Meat Thermometer – Important for ensuring the pork tenderloin reaches the correct internal temperature.
- Small Saucepan – Used for preparing the apricot glaze.
