Pork Tenderloin with Apricot-Orange Glaze

Pork Tenderloin With Apricot-orange Glaze Recipe

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Martha Corcoran


Can also substitute Apple Jelly for Apricot Preserves


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20 Min
30 Min


  • 2
    pork tenderloin
  • 1 Tbsp
    olive oil
  • 1/2 c
    apricot preserves
  • 1/4 c
    fresh orange juice
  • 2 Tbsp
    fresh lemon juice
  • 1 tsp
    grainy mustard

How to Make Pork Tenderloin with Apricot-Orange Glaze


  1. Heat the oven to 450 degrees.
  2. Pat the tenderloins dry with paper towels, then season with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat. Brown the tenderloins on all sides, reducing the heat if the fat begins to smoke, about 10 minutes. Transfer the tenderloins to a 13 by 9-inch baking dish.
  3. Pour off the fat left in the skillet. Add all the remaining ingredients to the skillet, stirring and scraping up any browned bits, and simmer until slightly thickened and fragrant, about 3 minutes.
  4. Cover the tenderloins with the glaze and roast until the thickest part registers 135 degrees on an instant-read thermometer, 10 to 15 minutes, flipping the tenderloins over halfway through the roasting time.
  5. Transfer the tenderloins to a carving board, cover with foil, and let rest 5 to 10 minutes, before slicing into 1/4-inch-thick pieces. Pour any remaining juices over the cut meat

Printable Recipe Card

About Pork Tenderloin with Apricot-Orange Glaze

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Dietary Needs: Gluten-Free

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