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1-2-3 pork tenderloin with apricot-mustard glaze

(2 ratings)
homecook373100 avatar
Recipe by
Patty Ward
@homecook373100
Cuyahoga Falls, OH

The tenderloin portion of pork is the leanest cut. It actually has about the same amount of calories as white meat chicken, and pound for pound is just as tasty. The recipe features an apricot-mustard glaze that goes so well with the lean pork. For an apple version of this recipe, substitute apple cider for the orange juice and 1 large tart apple - I like Granny Smith - cored and chopped for the dried apricots. Simple, easy and tasty this has become one of our favorite recipes for tenderloin. Enjoy!

(2 ratings)
yield 4 -6 / DIFFICULTY: EASY
prep time 10 Min
cook time 20 Min

Ingredients For 1-2-3 pork tenderloin with apricot-mustard glaze

  • 2
    pork tenderloins about 3/4 to 1 pound each
  • 1 tsp
    salt
  • 1/2 tsp
    freshly ground black pepper or to your taste
  • 1 tsp
    dried thyme leaves
  • 1 Tbsp
    olive oil
  • 1/2 c
    fresh orange juice
  • 2 Tbsp
    dijon-style mustard
  • 2 Tbsp
    brown sugar, light
  • 1 tsp
    grated orange peel
  • 1/4 c
    dried apricots, chopped

How To Make 1-2-3 pork tenderloin with apricot-mustard glaze

  • 1
    Heat oven to 450 degrees F. In a small bowl mix salt, thyme and pepper together and rub over pork.
  • 2
    Heal oil in large, heavy skillet over medium-high heat. Place pork in skillet; cook turning with tongs until nicely browned, about 4 minutes per side. Remove; place in a 15X10-inch baking pan with sides.
  • 3
    In same skillet over medium heat, add orange juice and mustard using a whisk to scrape up any browned bits from the bottom. Remove from heat. Stir in the brown sugar, orange zest and apricots.
  • 4
    Bake uncovered; basting with the sauce occasionally about 20 minutes or until por has slight blush of pink in center and meat thermometer inserted in center reads 145 to 150 degrees F.
  • 5
    Remove from oven; cover and let stand 10 minutes before serving.
  • 6
    To serve; set pork on cutting board and slice into medallions, cutting at a diagonal going with the grain of the meat.
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