Apricot Pork Tenderloin

Apricot Pork Tenderloin

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 {{adjustedServings}} servings 440 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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).
Tips & Tricks
Burgundy Pork Tenderloin

An easy but elegant pork roast cooked in a rich red wine sauce.

Grilled Pork Tenderloin

See how to make a 5-star spice-rubbed pork tenderloin for the grill.

Rate recipe

Your rating


Reviews 71

  1. 101 Ratings


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 leftovers make the most wonderful pork sandwiches. Thanks....a hit with the family, and so easy too!


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 to come off on my hands, so I mixed the butter with the salt, pepper and herbs and was then able to get it to stick to the pork. I will definitely make this again, we loved the contrast of the sweet preserves against the salty pork.

Dana J.

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 tenderloin. You will want to make sure that you reserve enough apricot mixture to pour over the finished product!