Apricot-Mustard Grilled Pork Tenderloin31 Reviews
“This quick and simple recipe can be served with couscous and a cool cucumber and onion salad in Italian dressing.” - by National Pork Board
Original recipe yields 4 servings
- Season tenderloin with salt and pepper. Stir together the preserves and mustard in a small bowl. Place pork over a medium-hot fire and grill for about 15 minutes or until internal temperature reaches 145 degrees F (63 degrees C), brushing with mustard mixture in the last few minutes.
Amount Per Serving (4 total)
- 183 cal
- 4.7 g
- 10.5 g
Based on a 2,000 calorie diet
Reviews (31)Rate This Recipe
"WOW! Great recipe for grilled pork - a perfect combination of sweet and slightly spicy! I used a 2 pound pork tenderloin and because my biggest fear is the dreaded "dried out" pork I chose to marinate..." See more this first. I mixed together some olive oil, garlic, rosemary, a pinch or two of kosher salt and a few splashes of white wine vinegar. I poked a few holes in the meat, cut it into kabobs (for more even cooking on the grill) and put everything into a ziploc bag. I let that marinate for 6 hours. I skewered the meat onto kabobs and and started grilling. For the glaze I used 3 Tbsp. of stone ground mustard for every 1/4 cup of apricot preserves (flipping the amounts) I felt the sweetness should come through more than the spicy. I microwaved the preserves for a few seconds in order to mix in the mustard better and reserved a bit of it as a dipping sauce. This turned out oh so good! I served this with "Baked Sweet Potatoes" by JennCook and "Tangy Mango Slaw" from this site."
"I made a few changes. I cooked 2 lbs of tenderloin, used 1/2 c. apricot preserves and 1/2 c. honey dijon mustard. Cook 8 min. turn over, baste, cook another 8 min., turn over baste and cook another ..." See more2 - 3 min. until center is slightly pink and temp reaches 160 degrees. Fantastic and was a hit with the whole family."
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