Hey there! Today I’m sharing one of my favorite weeknight dinner recipes that always impresses guests but takes almost no effort to make. This apricot-glazed pork tenderloin is juicy, flavorful, and ready in just 30 minutes!
Why You’ll Love This Recipe
I first made this recipe when I had unexpected dinner guests and needed something quick but fancy-looking. The sweet and tangy apricot glaze creates a beautiful caramelized crust on the outside while keeping the pork incredibly tender on the inside. Even my picky eaters clean their plates when I make this!
Quick Facts
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 4
- Difficulty: Easy
Ingredients
For the pork:
- 1 pork tenderloin (about 1-1.5 pounds)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
For the apricot glaze:
- 1/2 cup apricot preserves
- 2 tablespoons soy sauce
- 1 tablespoon dijon mustard
- 2 cloves garlic, minced
- 1 tablespoon honey
- 1 teaspoon fresh ginger, grated (or 1/4 teaspoon ground ginger)
Let’s Make It!
- Preheat your oven to 425°F (220°C).
- Pat the pork tenderloin dry with paper towels. This helps get a nice sear!
- Mix olive oil, salt, pepper, garlic powder, and dried thyme in a small bowl. Rub this mixture all over the pork.
- Heat an oven-safe skillet over medium-high heat. Once hot, add the seasoned pork and sear for 2-3 minutes on each side until golden brown.
- While the pork is searing, mix all the glaze ingredients in a bowl.
- Brush half of the glaze over the seared pork, then transfer the skillet to the preheated oven.
- Roast for about 15 minutes, or until the internal temperature reaches 145°F (63°C).
- Remove from oven, brush with remaining glaze, and let rest for 5 minutes before slicing.
- Slice into medallions and serve with any remaining glaze drizzled on top!
Serving Suggestions
This pork tenderloin goes with almost anything! Here are my favorite sides to serve with it:
- Roasted baby potatoes with herbs
- Steamed green beans with almonds
- Fluffy white rice to soak up the extra glaze
- Simple green salad with vinaigrette
- Crusty bread for mopping up the sauce
Make It Your Own: Easy Customizations
Want to switch things up? Here are some easy ways to customize this recipe:
- Change the preserves: Substitute peach, orange, or fig preserves for a different flavor profile
- Add some heat: Mix in 1/2 teaspoon of red pepper flakes to the glaze for a spicy kick
- Go tropical: Add 1 tablespoon of pineapple juice to the glaze and garnish with chopped cilantro
- Make it boozy: Add 2 tablespoons of bourbon to the glaze for a rich, complex flavor
Nutritional Information (per serving)
- Calories: 290
- Protein: 29g
- Carbohydrates: 21g
- Fat: 10g
- Fiber: 1g
- Sugar: 18g
Storage Tips
Got leftovers? Lucky you! Here’s how to store them:
- Refrigerate: Store in an airtight container for up to 3 days
- Freeze: Wrap tightly in plastic wrap, then foil, and freeze for up to 2 months
- Reheat: Warm gently in the microwave or in a 300°F oven until just heated through
Common Questions About Pork Tenderloin
What’s the difference between pork loin and pork tenderloin?
Pork tenderloin is a small, thin cut (usually about 1-1.5 lbs) that cooks quickly. Pork loin is much larger, wider, and needs more cooking time. They’re not interchangeable in recipes!
How do I know when my pork is done?
The most reliable way is to use a meat thermometer! Pork is safe to eat at 145°F (63°C) with a 3-minute rest. It will be slightly pink inside and super juicy.
Can I make this in a slow cooker?
Yes! Skip the searing and place the seasoned pork in your slow cooker. Mix the glaze, pour over the pork, and cook on low for 2-3 hours until it reaches 145°F. The glaze won’t caramelize as well, but it’ll still be delicious!
Why did my pork turn out dry?
The most common reason is overcooking. Pork tenderloin cooks very quickly and continues cooking as it rests. Use a meat thermometer and remove it from the heat at 145°F for perfectly juicy pork every time.
