1-2-3 Pork Tenderloin with Apricot-Mustard Glaze
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.
2pork tenderloins about 3/4 to 1 pound each
1/2 tspfreshly ground black pepper or to your taste
1 tspdried thyme leaves
1 Tbspolive oil
1/2 cfresh orange juice
2 Tbspdijon-style mustard
2 Tbspbrown sugar, light
1 tspgrated orange peel
1/4 cdried apricots, chopped
How to Make 1-2-3 Pork Tenderloin with Apricot-Mustard Glaze
- Heat oven to 450 degrees F. In a small bowl mix salt, thyme and pepper together and rub over pork.
- 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.
- 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.
- 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.
- Remove from oven; cover and let stand 10 minutes before serving.
- To serve; set pork on cutting board and slice into medallions, cutting at a diagonal going with the grain of the meat.