Apricot-Mustard Grilled Pork Tenderloin

Apricot-Mustard Grilled Pork Tenderloin

32 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
Recipe by  National Pork Board

“This quick and simple recipe can be served with couscous and a cool cucumber and onion salad in Italian dressing.”

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Adjust Servings

Original recipe yields 4 servings



  1. 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.

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Reviews (32)

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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 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 2 - 3 min. until center is slightly pink and temp reaches 160 degrees. Fantastic and was a hit with the whole family.



This recipe was So easy and it was such a big hit with the hole family!!The apricot and the mustard really compliment each other well.I cant wait to make it again.

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Amount Per Serving (4 total)

  • Calories
  • 183 cal
  • 9%
  • Fat
  • 4.7 g
  • 7%
  • Carbs
  • 10.5 g
  • 3%
  • Protein
  • 24.2 g
  • 48%
  • Cholesterol
  • 74 mg
  • 25%
  • Sodium
  • 242 mg
  • 10%

Based on a 2,000 calorie diet



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Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze


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