Apricot Pork Tenderloin

Apricot Pork Tenderloin

72
Hope 1

"The only way to cook tenderloin. The apricot preserves are a perfect marriage with pork. Sweet without being too sweet! A family favorite!"

Ingredients

55 m servings 440 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 440 kcal
  • 22%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 62.9g
  • 20%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 265 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl.
  3. Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
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Reviews

72
  1. 102 Ratings

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Forget the butter...too messy! I rubbed my two tenderloins with olive oil and the seasonings. Everything else about the recipe is perfect and the pork was SO moist, tender and delicious! The lef...

This was really delicious. I followed the recipe exactly as written. The only problem I had was getting the butter to stick to the loin. I patted it dry first, but the butter just continued t...

This dish was so yummy! The tenderloin was so perfectly moist and the glaze was to die for. The only thing I did different was to put a fresh sprig of rosemary under and on top of the tenderloi...

Made as written with the exception of the sherry. I didn't have any on hand and used a dry burgandy wine. The tenderloin was wonderful and moist, but the sauce made it so much better. I micro...

This was very easy to make. I didn't bother with rubbing butter on the pork. Instead I sprinkled salt, pepper and some fresh rosemary on it prior to baking. For the sauce, I used fresh garlic, s...

Made this tonight and it was a hit. I loved how easy it was to make. I made this recipe with only one minor change. I brushed the tenderloin with olive oil rather than using the butter, otherw...

I changed the recipe up a bit because I couldn't find apricot preserves in the store. I used peach instead, and grand marnier instead of sherry. My pork tenderloin wasn't dry at all, and the sau...

This was good and simple. I used olive oil instead of butter. Next time I make this I will omit the honey and add some horseradish and dijon mustard.

we loved this! i roasted it in my convection oven, and it was amazing, even the kids gobbled it up! next time i will try it without the honey, i think the preserves were probably sweet enough. w...