The juicy apricot glazed pork tenderloin is seared until golden and then roasted in the oven. This delicious pork recipe uses just a few ingredients and is ready in about 30 minutes.
Cooking pork tenderloin is not difficult; following this recipe for apricot-glazed pork tenderloin is actually super easy, but there is a thing about this piece of meat.
If you cook it right, the results are amazing: tender, flavorful, and juicy pork. Overcook it for only a few minutes, and the meat is bland, chewy, and dry.
And if you would like more juicy, delicious recipes with pork, learn how to cook Cast-Iron Pork Tenderloin, Air Fryer Pork Tenderloin, or Dutch Oven Pork Tenderloin.
Featured comment
Becky: Awesome pork tenderloin. I followed your ingredients which I had in my pantry....The meat was so juicy and tender.ย
Jump to recipe
Tips for juicy pork tenderloin
According to the USDA, pork is safe at an internal temperature of 145ยฐF/63ยฐC, which will result in medium-rare and pink meat. Avoid overcooking it. After resting for 5 minutes, the temperature will reach 155ยฐF/68ยฐC, leaving the pork juicy, medium, and slightly pink.
If you prefer no pink in your pork, cook it to an internal temperature of 155ยฐF/68ยฐC. After a 5-minute rest, it will rise to 160ยฐF/70ยฐC - fully cooked, no pink, yet still moist.
The best way to avoid overcooking is to use a digital meat thermometer (the Amazon affiliate link opens in a new tab).
Recipe ingredients
Pork: Use pork tenderloin, not pork loinโthese are different cuts. The tenderloin is a small, boneless, and very lean fillet from along the backbone. Pork loin is also lean but much larger and comes from the back; it can be boneless or bone-in.
- Try this amazing Pistachio-Crusted Pork. The Cream Cheese Stuffed Pork Tenderloin recipe is also a huge hit every time I cook it.
Apricot jam: Youโll need about ยผ cup of smooth apricot preserves. If yours is chunky, just blend it. Peach jam works too, or try orange marmalade for a twist.
- Make the Apricot Jam Cookies and the Apricot Jam Cake if you have an open jar of jam.
See the recipe card for full information on ingredients and quantities.
How to make apricot-glazed pork?
Step #1: Place the pork tenderloin on a cutting board and remove any fat
Step #2: Remove the silverskin, halve, and season the pork.
Step #3: Make the apricot glaze. Simmer the glaze ingredients in a pan until slightly thickened.
Step #4: Sear the meat on all sides for about 5 minutes.
Step #5: Glaze the meat with the spicy apricot sauce.
Step #6: Roast in the oven for 10 minutes or until the right internal temperature is reached. Rest before serving.
Cooking time: My pork tenderloin pieces weighed 9 oz/ 250 g each. If your pieces are thicker, increase the roasting time until the right internal temperature is reached. The pan-searing time remains the same.
The pan
If you donโt have a cast-iron skillet, you can sear the pork in a regular skillet and heat a baking dish in the oven while you sear the meat. Transfer the meat to the baking dish and finish in the oven.
Store and reheat
Refrigerate the apricot-glazed pork tenderloin in an airtight container for about 3 days.
Freeze the slices in an airtight container or freezer bag for up to 3 months. Defrost in the fridge and reheat before serving.
Reheat in the microwave: It works, but the meat will be slightly overcooked once reheated.
Reheat on the stovetop: Heat a little oil in a pan and flip the slices for a few minutes until hot.
Reheat in the oven: Wrap the slices in aluminum foil and reheat at 350ยฐF/ 180ยฐC until hot.
Use the leftovers to make sandwiches or fill tortillas/wraps. Or slice the meat into thin strips and serve with salad.
What to serve with it?
Recipe
Juicy Apricot Glazed Pork Tenderloin
Equipment
- 1 oven-proof skillet
Ingredients
- 1 pork tenderloin about 1 lb/ 500 g
- 1 tablespoon olive oil
- ยฝ teaspoon fine sea salt or Kosher
- โ teaspoon ground black pepper
- ยฝ teaspoon sweet paprika powder Note 1
Apricot glaze:
- ยผ cup apricot preserves 75 g
- 1 tablespoon apple cider vinegar
- ยฝ teaspoon crushed red pepper
- ยฝ teaspoon dried thyme
- ยผ teaspoon fine sea salt
- โ teaspoon ground black pepper
Instructions
- Preheat the oven to 400ยฐF/ 200ยฐC.
Pork tenderloin:
- Cut the long tenderloin in half. Remove any fat.1 pork tenderloin
- Remove silverskin: Place the blade of a small, narrow, sharp knife under the silver skin and cut a little piece of skin that you can hold on to. Holding this piece with one hand, run the knife under the skin, working at an angle. Carefully remove the silver skin without cutting away the meat underneath it. The skin should come away in a long strip.
- Season meat: Sprinkle the meat with salt, pepper, and paprika, and rub it all over.ยฝ teaspoon fine sea salt or Kosher + โ teaspoon ground black pepper + ยฝ teaspoon sweet paprika powder
Apricot glaze:
- Place all the required ingredients in a small pan and stir well. Bring to a boil, and simmer on medium-low heat for 3-5 minutes until slightly thickened. Remove from the heat.ยผ cup apricot preserves / 75 g + 1 tablespoon apple cider vinegar + ยฝ teaspoon crushed red pepper + ยฝ teaspoon dried thyme + ยผ teaspoon fine sea salt + โ teaspoon ground black pepper
Cook:
- Sear the pork: Heat an oven-proof skillet on high heat (Note 2). Add 1 tablespoon of olive oil. Sear the meat on all sides for about 5 minutes using tongs to turn the pieces in the pan.1 tablespoon olive oilยฝ teaspoon fine sea salt or Kosher
- Brush meat with the apricot glaze.
- Roast: Transfer the skillet to the preheated oven. Roast for about 10 minutes or until the right internal temperature is reached (Note 3). My pork tenderloin pieces weighed 9 oz/ 250 g each. If your pieces are thicker increase the roasting time until the right internal temperature is reached. The pan-searing time remains the same.
- Rest meat: Cover loosely with a piece of aluminum foil and let it rest for 5 minutes before slicing.
Notes
- Paprika: Use good-quality sweet paprika powder; cheap ones only taste of dust. You can also season the meat with other spices or a seasoning mixture you like.ย
- A cast-iron skillet would be perfect; it is oven-proof, so you will only need one pan.
- Internal temperature: According to USDA, pork is considered safe to eat when it has an internal temperature of 145 degrees Fahrenheit/ 63 degrees Celsius. Use a digital meat thermometer to check (the Amazon affiliate link opens in a new tab).
- Medium-rare (quite pink): 145 degrees Fahrenheit/ 63 degrees Celsius.
- Medium (slightly pink): 155 degrees Fahrenheit/ 68 degrees Celsius.
- Well-done (no pink): 160 degrees Fahrenheit/ 70 degrees Celsius.
Bacarter says
What temperature to roast the pork?
Adina says
400ยฐF/ 200ยฐC.
Becky says
Awesome pork tenderloin. I followed your ingredients which I had in my pantry....The meat was so juicy and tender. I used elderberry honey after I added the apple cider vinegar to the 15 oz of Trader Joe's apricot preserves. (the leftover glaze will be used on the leftover pork so I don't have to make gravy). The elderberry honey mellowed out the A C vinegar and it was smooth and tasty. I warmed up leftover red field peas and fixed red potatoes and parmesan packet for mashed potatoes....My partner is still eating it. I tend to overcook my meats but I followed the timing to the "T" and accounted for the 1.7 lb tenderloin that I bought on sale. I usually don't fix tenderloin because it didn't seem to have a taste or I overcooked it and it would be tasteless. But Bob is still eating seconds now. LOL. I will be using your recipe from now on.
Thanks for sharing your recipe.
Adina says
That is so great to hear, Becky. Thank you for the feedback.
Victoria says
I've read the recipe several times and I'm afraid it isn't very clear. It says to mix the seasonings in a small bowl and rub over pork. What seasonings? The red pepper, thyme, sea salt and pepper? According to the recipe, those are all part of the Apricot glaze. It also would be helpful to state the oven temperature on the recipe that is printable, not just in the article. It looks very tasty and I'm going to give it a try tonight.
Adina says
You're right. Sorry about that; I will make it more clear.
Bridget says
@Adina, When? Still not clear. Are we seasoning the meat with the crushed red pepper, thyme, salt, and pepper then just adding what's left to the apricot glaze or are we seasoning the meat with something else?
Adina says
Hi Bridget. Somehow that got lost. Season with salt, pepper, paprika. Or, of course, a spice mixture that you like.