Apricot Glazed Pork Tenderloin (Print-Friendly Version)
Succulent pork tenderloin seared and roasted with a tangy-sweet apricot glaze, creating the perfect balance of flavors.
# Ingredients:
→ Apricot Glaze
01 -
½ cup apricot preserves
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¼ cup apple cider vinegar
03 -
¼ cup low-sodium soy sauce (or tamari for gluten-free)
04 -
2 teaspoons honey
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2 teaspoons minced fresh garlic
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2 teaspoons water
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2 teaspoons cornstarch
→ Pork
08 -
2 to 2.25 pounds pork tenderloin, trimmed (2 tenderloins)
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½ teaspoon kosher salt
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1 teaspoon freshly ground black pepper
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1 tablespoon chopped fresh rosemary leaves (or 1½ teaspoons dried)
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2 tablespoons canola oil
# Steps:
01 -
Preheat oven to 350°F (175°C).
02 -
In a small bowl, combine apricot preserves, vinegar, soy sauce, honey, and garlic. Whisk well to break up any clumps of preserves. Measure out ½ cup of the sauce and transfer to a small saucepan. Reserve the remaining sauce in the bowl.
03 -
Pat the pork tenderloins dry with paper towels. Sprinkle all sides evenly with salt, pepper, and rosemary.
04 -
Heat oil in an oven-proof sauté pan over medium-high heat. Add the seasoned tenderloins and cook for 5 minutes until well browned on one side. Flip the pork over and remove pan from heat. Pour the reserved apricot sauce from the bowl over the tenderloins.
05 -
Transfer the pan to the preheated oven and bake for 10 minutes.
06 -
Remove the pan from the oven and baste the tenderloins by spooning the sauce from the bottom of the pan over the top. Return to the oven and roast for an additional 8-10 minutes or until internal temperature reaches 150-155°F (65-68°C).
07 -
While pork is roasting, place the saucepan with the reserved apricot sauce over low heat. In a small bowl, stir together water and cornstarch to create a slurry. Pour into the saucepan and stir until the sauce thickens, about 30 seconds. Remove from heat.
08 -
Remove pork from the oven and brush with the thickened glaze. Let rest for 10 minutes in the pan to allow juices to redistribute.
09 -
Transfer pork to a cutting board and slice into 1-inch medallions. Return the sliced pork to the skillet with the sauce. Serve with sauce from the pan spooned over the top.
# Notes & Tips:
01 -
For best results, use a meat thermometer to ensure the pork is properly cooked without drying out.
02 -
The resting time is crucial for juicy, tender results.