Skip to Content

Juicy Apricot Glazed Pork Tenderloin

Sharing is caring!

Juicy apricot glazed pork tenderloin, 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.

sliced pork with glaze on a small black plate.

Cooking this cut of meat 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, juicy, tender, flavorful meat. Overcook it, 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, or Dutch Oven Pork Tenderloin. Try these amazing Pistachio Crusted Pork. The Cream Cheese Stuffed Pork Tenderloin recipe is also a huge hit every time I cook it.

Tips for juicy pork tenderloin

According to USDA pork is considered safe to eat when it has an internal temperature of 145 degrees Fahrenheit/ 63 degrees Celsius. At this point, it will be medium-rare and quite pink. Don’t overcook the pork out of fear it might not be safely cooked.

After resting for 5 minutes, the meat will be perfect, it will have reached the internal temperature of 155 degrees Fahrenheit/ 68 degrees Celsius, it will be juicy and delicious. At this point, the pork is medium and only slightly pink.

If you can’t stand the idea of any pink in your pork, cook the meat until the internal temperature reaches 155 degrees Fahrenheit/ 68 degrees Celsius. After resting for 5 minutes, the temperature will rise to 160 degrees Fahrenheit/ 70 degrees Celsius. There will be no trace of pink anymore, but the meat will still be moist, the pork will be well-done.

The best way to avoid overcooking is to use a digital meat thermometer (Amazon affiliate link).

Recipe ingredients

raw pork, bowls with spices, vinegar and apricot jam on the table.

As mentioned above, you will only need a handful of ingredients.

  • Pork:
    • You will need the pork tenderloin, not the pork loin. There is often a bit of confusion regarding these two cuts of meat, but they are different.
    • The pork tenderloin is a boneless, long, narrow fillet cut from the muscle that runs alongside the backbone of the animal. It is the leanest part of the pork.
    • The pork loin is also lean but much larger. It comes from the animal’s back. You can buy bone-in or boneless pork loin. If you are looking for a recipe using this cut of meat, check out the Spicy Pork Roast Recipe.
  • Apricot jam:
    • You will need about 1/4 cup apricot preserves with no chunks in them. However, if all you have a chunky sort, no worries, blend the jam until smooth.
    • For a different flavor, try the recipe with orange marmalade.
  • Spices: fine sea salt, ground black pepper, red pepper flakes, and dried thyme.
  • Vinegar: 1 tablespoon of apple cider vinegar or something similar to balance the sweetness of the preserves.
  • Olive oil for searing the meat in the skillet.

Recipe steps

  • Preheat the oven to 400 degrees Fahrenheit/ 200 degrees Celsius.
  • Prepare the meat:
    • Place meat on a cutting board and remove any fat (1).
    • 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 (2).
    • Halve the long tenderloin.
collage of two pictures of removing silver skin from tenderloin.
  • Season: Mix the seasoning in a small bowl and rub the piece of meat all over.
  • Make apricot glaze: Place all the required ingredients in a small saucepan, stir well. Heat preserves and cook gently on medium heat for 3-5 minutes until slightly thickened. Set aside (3).
heating apricot preserves in a small saucepan.
  • Sear the pork:
    • Heat an oven-proof skillet on medium-high heat, a cast-iron skillet would be perfect, it is oven-proof, so you will only need one pan. Add 1 tablespoon olive oil.
    • Place pork pieces in the pan and sear on all sides for about 5 minutes using tongs to turn them in the pan. This is where the magic happens. The so-called Maillard reaction will occur, meaning that the exterior of the meat will brown quickly without drying out. It is this reaction that imparts the meat that flavor we all love (4).
    • Glaze meat with the apricot mixture (5).
collage of two pictures of searing tenderloin pieces in a cast-iron skillet.
  • Roast:
    • Transfer the apricot glazed pork tenderloin to the preheated oven. Roast for about 10 minutes or until the right internal temperature is reached. To check, insert meat thermometer in the thickest part of the tenderloin.
    • 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 pork rest for 5 minutes before slicing. (6)
glazed cooked pork pieces in a cast-iron skillet.

Recipe FAQ

Can I use another kind of pan?

If you don’t 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 into the baking dish and finish in the oven.

Why do I have to remove the silverskin?

It’s tough and you will not want to chew on it. It will also shrink during cooking, making the meat look odd.

Do I have to sear the meat?

You should; it works without the searing part, but honestly, it only takes 5 minutes and imparts the meat so much flavor.

What to do with leftovers?

You can make sandwiches or fill tortillas/wraps. Or slice the meat into thin strips and serve with salad.

How to store?

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.

How to reheat?

Microwave: It works, but the meat will be slightly overcooked once reheated.
Stovetop: Heat a little oil in a pan flip the slices for a few minutes until hot.
Oven: Wrap the slices in aluminum foil and reheat at 350 degrees Fahrenheit/ 180 degrees Celsius until hot.

close up sliced juicy pork tenderloin with jam glaze.

What to serve with it?

Most anything you like, from potatoes to bread or rice, salads to cooked or roasted vegetables.

Some of my starchy favorites are oven-baked potato wedgespan-fried sweet potatoesgarlic smashed potatoes. Buttered Rice with Garlic or a creamy polenta mixed with cheese and freshly chopped herbs are perfect as well.

Try sauteed mushrooms, roasted broccoli or cauliflowerBrussels sprouts, or creamy spinach. Or just a simple salad with yogurt dressing or vinaigrette.

plate with two pieces of apricot glazed pork tenderloin, one of them sliced.

More easy dinners with pork

Do you like this recipe?

Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Don’t forget to tag me #whereismyspoon when you try a recipe!

Juicy Apricot Glazed Pork Tenderloin

Juicyapricot glazed pork tenderloin, 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.
5 from 2 votes
Print Pin Share Grow Rate
Course: Beef, Pork and Lamb
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting time: 5 minutes
Servings: 4
Calories: 220kcal
Author: Adina

Equipment

  • 1 oven-proof skillet

Ingredients 

  • 1 pork tenderloin about 1 lb/ 500 g
  • 1 tablespoon olive oil

Apricot glaze:

  • ¼ cup apricot preserves 75 g
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon crushed red pepper
  • ½ teaspoon dried thyme
  • ¼ teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper

Instructions

Meat:

  • Cut the long tenderloin in half.
  • Remove any fat.
  • 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: Mix the seasoning in a small bowl and rub the piece of meat all over.

Apricot glaze:

  • Place all the required ingredients in a small pan, stir well. Bring to a boil, and simmer on medium-low heat for 3-5 minutes until slightly thickened. Remove from the heat.

Cook:

  • Sear the pork: Heat an oven-proof skillet on high heat (Note1). Add 1 tablespoon olive oil. Sear the meat on all sides for about 5 minutes using tongs to turn the pieces in the pan.
  • 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 2). 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

  1. A cast-iron skillet would be perfect, it is oven-proof, so you will only need one pan.
  2. 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.
  • 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.

Nutrition

Serving: 125g/ 4.5 oz | Calories: 220kcal | Carbohydrates: 10g | Protein: 26g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 223mg | Potassium: 512mg | Fiber: 1g | Sugar: 7g | Vitamin A: 114IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 2mg
Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

Sharing is caring!

Recipe Rating