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This apricot glazed pork tenderloin transforms an ordinary cut of meat into a showstopping dinner that balances sweet and savory flavors perfectly. The tangy apricot glaze caramelizes beautifully while roasting, creating an irresistible coating on juicy, tender pork.
I discovered this recipe when hosting my first holiday dinner for my in laws. The beautiful presentation and incredible flavor made everyone think I'd spent hours in the kitchen, when in reality the entire dish came together in under an hour.
Ingredients
- Pork tenderloin two pieces totaling about 2 pounds, the leanest and most tender cut of pork that cooks quickly while staying juicy
- Apricot preserves creates the sweet base for our glaze, look for preserves with visible fruit pieces for best texture
- Apple cider vinegar adds necessary acidity to balance the sweetness
- Soy sauce introduces umami depth and saltiness, use low sodium to control salt level
- Honey enhances the glaze texture and helps with caramelization
- Fresh garlic provides essential aromatic flavor foundation
- Rosemary this aromatic herb complements pork beautifully with its piney notes
- Cornstarch creates the perfect glaze consistency without diluting flavor
Step-by-Step Instructions
- Prepare the glaze
- Whisk together apricot preserves, vinegar, soy sauce, honey, and minced garlic until completely smooth. This combination creates the perfect sweet tangy base that will eventually caramelize on the pork. Reserve half a cup in a separate saucepan to create your finishing glaze.
- Season the pork
- Pat tenderloins completely dry with paper towels to ensure proper browning. Season liberally with salt, pepper, and fresh rosemary, pressing the seasonings into the meat to adhere. The drying step is crucial for developing a beautiful crust in the next step.
- Sear the tenderloins
- Heat oil in an ovenproof skillet until shimmering but not smoking. Add tenderloins and let them sear undisturbed for a full 5 minutes until deeply browned. This searing step locks in juices and creates flavor through the Maillard reaction, where proteins and sugars transform into hundreds of complex flavor compounds.
- Add sauce and roast
- Pour the reserved apricot mixture over the tenderloins and transfer to the preheated oven. The initial roasting period allows the pork to begin cooking through while the sauce starts to reduce and intensify in flavor.
- Baste and finish roasting
- Remove from oven to spoon sauce over the tenderloins, ensuring even coating and flavor distribution. Return to the oven to finish cooking to exactly 150 degrees F. This target temperature is ideal because carryover cooking during resting will bring it to the perfect medium doneness.
- Thicken the glaze
- While pork roasts, heat the reserved sauce and add the cornstarch slurry. Stir constantly until thickened to a silky, spoonable consistency that will beautifully coat each slice of pork.
- Rest and slice
- Allow the pork to rest before slicing into medallions. This crucial step allows juices to redistribute throughout the meat rather than spilling out when cut too soon. Slice into attractive medallions and return to the sauce before serving.
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I learned to make this recipe from my grandmother who always emphasized the importance of the resting period. She would say fifteen tense minutes of waiting created the difference between good pork and exceptional pork. Her patience taught me that sometimes the most important cooking happens when you step away from the stove.
Make Ahead Options
The apricot glaze can be prepared up to three days ahead and stored in the refrigerator. This actually improves the flavor as the ingredients have time to meld together. The pork can be seasoned up to 24 hours in advance and kept covered in the refrigerator, which acts as a dry brine, enhancing juiciness and flavor. Just bring the meat to room temperature for 30 minutes before cooking.
Perfect Pairing Suggestions
This pork tenderloin pairs beautifully with sides that complement its sweet and savory profile. Creamy mashed potatoes provide the perfect backdrop to soak up the delicious glaze, while roasted Brussels sprouts or green beans add a necessary vegetable component. For a complete flavor experience, serve with a glass of slightly chilled Pinot Noir or a crisp Riesling that echoes the fruity notes in the glaze.
Troubleshooting Tips
If your pork is browning too quickly in the oven, loosely tent with foil to prevent burning while allowing it to finish cooking. For a thicker glaze, you can add an additional teaspoon of cornstarch mixed with cold water. If your glaze becomes too thick, simply whisk in a tablespoon of water or chicken broth. Remember that the glaze will continue to thicken as it cools, so err on the side of slightly thinner when adjusting consistency.
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Frequently Asked Questions About the Recipe
- → How do I know when the pork tenderloin is cooked properly?
For perfect tenderness, cook the pork until it reaches an internal temperature between 150-155°F (65-68°C) when measured with a meat thermometer. During the 10-minute rest, the temperature will continue rising slightly. This ensures juicy meat that's safely cooked without becoming dry.
- → Can I make the apricot glaze in advance?
Yes! The apricot glaze can be prepared up to 3 days ahead and stored in an airtight container in the refrigerator. Bring it to room temperature before using, or gently warm it if it's too thick to spread easily.
- → What side dishes pair well with apricot glazed pork tenderloin?
This versatile main dish pairs beautifully with roasted potatoes, steamed green vegetables like asparagus or broccoli, or a wild rice pilaf. The sweet-savory glaze also complements bitter greens like arugula or a simple garden salad.
- → Can I substitute the apricot preserves with a different fruit?
Absolutely! Peach, orange marmalade, or fig preserves make excellent substitutions that maintain the sweet-tangy profile. Each will bring its unique flavor while working well with the other ingredients in the glaze.
- → How can I make this dish gluten-free?
Simply substitute the soy sauce with tamari or certified gluten-free soy sauce as mentioned in the ingredient list. Double-check that your apricot preserves are also gluten-free (most are naturally), and the dish will maintain its delicious flavor while being suitable for those with gluten sensitivities.
- → Can I grill this pork tenderloin instead of using the oven?
Yes! For a grilled version, sear the tenderloin on high heat (about 2-3 minutes per side), then move to indirect heat and brush with the glaze. Continue cooking until it reaches 150-155°F internally, brushing with more glaze occasionally. Let rest before slicing.