Pork Tenderloin with Apricot Glaze is seasoned, pan-seared pork tenderloins roasted in the oven, then topped with a sweet apricot glaze. Each bite is super tender and flavorful, and this may be your new favorite way to prepare pork! I also have a delicious Honey Garlic Pork Loin you will love!
Ingredients & Substitutions
Pork Tenderloin: Look for 2 pork tenderloins (about a pound each) for this recipe. Pork tenderloins are smaller than pork loins with a lean, delicate texture. We did not test this recipe with a pork loin. So, if you do use a pork loin, the cooking times will need to be adjusted since they are quite a bit larger than a tenderloin.
Seasonings: Season each pork tenderloin with garlic powder, paprika, salt, and pepper.
Apricot Preserves: Apricot preserves provide the sweet base of the glaze. You could use apricot jam, but the texture will be different as preserves are made with whole or large pieces of fruit.
Apple Cider: You could use store-bought apple cider or make homemade cider. In a pinch, you could use apple juice.
Apple Cider Vinegar: Apple cider vinegar is vinegar made from fermented apple juice. It adds a subtle tangy flavor.
Do I Have To Sear Pork Tenderloins Before Cooking In The Oven?
I strongly encourage you NOT to skip the step of searing the pork tenderloins. Searing the tenderloins adds an extra layer of flavor and texture as well as helps lock in the juices of the pork. Yes, you could make this dish without searing, but it is worth a few extra minutes of your time.
Can I Make This Without An Oven-Safe Skillet?
Yes, you can still get this pork tenderloin with apricot glaze made without an oven-safe skillet. First, season and sear the pork in a pan on the stovetop. Then, transfer the pork tenderloins to a baking dish to roast in the oven. If using a different pan, you may need to adjust the cooking time, so check that the pork has reached an internal temperature of 145°F. Once it’s done, top with the apricot glaze.
How To Store Pork Tenderloin with Apricot Glaze
To store Pork Tenderloin with Apricot Glaze, first, let the tenderloins cool to room temperature. Then, slice it into pieces if you haven’t already. Store it in airtight containers in the refrigerator for up to 3-4 days. If possible, store the extra glaze separately, also in the refrigerator, to keep the pork from getting soggy. Reheat the pork in the microwave or oven. Reheat the extra glaze as well and drizzle it over the reheated pork.
Pork Tenderloin with Apricot Glaze
Ingredients
Pork
- 2 pork tenderloins, about 1 pound each
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
Glaze
- 1 cup (320 g) apricot preserves
- ½ cup (124 g) apple cider
- 1 tablespoon apple cider vinegar
- parsley, chopped for garnish
- salt, to taste
Instructions
- Preheat oven to 400°.
Pork
- Pat the pork tenderloins dry with paper towels. Evenly season the pork tenderloins on all sides with garlic powder, paprika, salt, and pepper.
- To a large oven-safe skillet over medium-high heat, add oil. Once hot, sear each pork tenderloin on all sides until it develops a nice crust. The pork will naturally release from the skillet when it's ready to be turned. If it sticks, give it a bit more time before attempting to flip.
- Place the skillet with the tenderloins in the preheated oven. Roast for approximately 20 minutes, or until the pork reaches an internal temperature of 145°F. While the tenderloins are roasting, make the glaze.
Glaze
- In a small saucepan over medium heat, add apricot preserves, apple cider, and apple cider vinegar. Stir and cook for 10-12 minutes, or until reduced by half.
- Remove the pork from the oven. Pour the glaze over the roasted pork tenderloins. Let the pork rest for 5-10 minutes before cutting and serving.
- Slice the rested pork tenderloins and serve with the glaze. Garnish with parsley.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
This glaze is such a nice complement to the tender and juicy pork. Such an easy dinner option!
Elizabeth
I love how tender the pork tenderloin is, and that apricot glaze…WOW! So simple, but so flavorful. The sweetness perfectly complements the savory pork.
Rachael
Juicy and flavorful pork, this apricot glaze goes perfectly with the pork. Wonderful dinner and it comes together really quickly!
Annabelle
This is a worthwhile recipe for sure! Very flavorful and juicy!
Selena
So delicious, juicy, and flavorful! Pretty simple to make and the glaze really makes it!
FIVE STARS!!! The most tender pork tenderloin I’ve ever served. Garlic smashed potatoes and fresh green beans were the perfect companions!! I can’t wait to serve this at our wine tasting dinner in January!
I made the honey garlic pork loin. I liked it but husband didn’t and I have a large amount left over. Any suggestions as to what I can do with it? He thought it was dry.
My favorite jam is pineapple-apricot. I think this recipe would be good with that. Umm.
Do you use the pork tenderloins that come in the bags in the meat case? I find that those tend to be mushy, but my grocery stores do not carry the tenderloins fresh in the meat case, just in the bags. Thoughts?
can this be cooked in the Instapot?
If so how ?