Pork Tenderloin with Apricot Preserve Glazing
An elegant looking pork dish that makes almost no work and is company worthy without the stress of hours roasting. The glossy apricot glaze combines sweet and savory flavors without overpowering the rich flavor of the tenderloin. Apricot preserves are a common glaze base in home cooking because the sugar and acidity balance well against roasted meats without added prep. Serve with roasted potatoes and vegetables on the side.
Ingredients
- Tenderloins
- 2 pork tenderloins, about 1 1/2 lbs each
- 2 Tbsp olive oil
- 2 garlic cloves, sliced in thin slivers
- salt and freshly ground pepper
- Apricot Glaze
- 3/4 cup apricot jam
- 1 Tbsp Dijon mustard, or to taste
- 2 Tbsp cider vinegar, or to taste
- 2 Tbsp soy sauce or Worcestershire sauce, or to taste
- 1 tsp honey, or to taste (optional)
- 1 Tbsp butter, reserved for the finishing glaze (optional)
Preparation
Preheat the oven to 350°F/175°C.
Whisk apricot jam, mustard, vinegar, soy sauce or Worcestershire sauce and honey until smooth in a small bowl. Reserve and set aside half of the sauce for the final glazing.
Pat pork tenderloins well with paper towels. Remove as much silver skin from the tenderloins’ sides as possible and discard. Make small incisions in the pork to insert the garlic slivers. Allow 1 garlic clove per loin. Push 1 garlic sliver in each incision, pushing it in as far as possible. Salt and pepper the loins all over.
Heat olive oil in a large skillet over medium-high heat. Add the tenderloins and cook until nicely browned all over, about 3 to 5 minutes per side. Remove the skillet from the heat.
Brush the tenderloin tops with half of the glaze. Wrap the skillet handle with aluminum foil if it is not ovenproof. Slide the skillet with the loins into the oven.
Bake for about 17 to 20 minutes, basting now and then with the glaze in the skillet. The meat’s internal temperature should read 145°F/63°C. Extra roasting can dry out the meat. Remove the loins from the oven and tent them with aluminum foil. Let them rest for about 10 minutes on a cutting board.
While the loins are resting, warm the reserved apricot glaze in a small saucepan. Add the butter, if using, and keep it warm until serving time.
Slice the tenderloins and drizzle the glaze on top. Serve with the leftover glaze on the side.