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    Home » Recipes » Main Course Recipes

    Apricot Mustard Pork Tenderloin

    Mar 10, 2021 | by Jennifer | Last Updated: Jul 1, 2021

    Jump to Recipe

    This quick and easy oven pork tenderloin dish, cooks entirely in the oven, with a simple sauce of apricot jam, Dijon mustard and balsamic vinegar, that cooks up to tons of flavour!

    apricot mustard glazed pork in cast iron skillet

    You'll love how easy this pork tenderloin recipe is and the fact that it cooks up entirely in the oven. It's a perfect weeknight meal! No pan searing necessary. Simply place the pork into an oven-safe dish, pour over the easy sauce and bake for 30-35 minutes. So easy!

    And speaking of the sauce, it's a wonderful combination of apricot jam, Dijon mustard and balsamic vinegar. The result is so full of flavour, it will quickly become your favourite quick and easy pork dinner.

    Jump to:
    • Ingredient Notes
    • Step-by-Step Photos
    • Cook's Notes
    • Recipe
    • More pork tenderloin recipes you might also like ...
    • Comments, Questions and Reviews

    Ingredient Notes

    Pork Tenderloin - be sure to remove the silverskin and any visible fat from the pork before using, for best results and even cooking.

    Apricot Jam - any apricot jam will work here, I especially like the Bonne Maman Apricot Jam, as it is chunky (and not all of them are).

    Dijon Mustard - this would be the first choice, if you have it. If not, a grainy Dijon mustard would also work here. If all else fails, yellow prepared mustard may work, though I would use a bit less.

    Balsamic Vinegar - balsamic vinegar adds both flavour and acidity here. If you don't have balsamic, a teaspoon of Worcestershire might be a decent substitute.

    Step-by-Step Photos

    photo collage for making apricot pork tenderloin

    So easy! Simply mix up the simple sauce ingredients. Prepare the pork tenderloin, by removing the silverskin and any visible fat. Season with a bit of salt and pepper. Place into a cast iron or other oven-safe pan. Pour the sauce over the pork. Cook in a 375F oven for 30-35 minutes, or until the pork reaches 145F when tested in the thickest part of the pork.

    Cook's Notes

    This dish cooks up with a lovely, flavourful sauce that is especially suited to serving with a rice or grain, such as quinoa. Add a green veg and it's a wonderful meal.

    A cast iron skillet works perfectly for this dish, but any oven-safe baking dish will work here.

    Be sure to cook the pork until it reaches 145F internal temperature. Allow to rest a few minutes before slicing.

    If you are cooking for a crowd, you can do two pork tenderloins and just double the sauce ingredients.

    apricot mustard glazed pork in cast iron skillet

    Recipe

    apricot mustard pork tenderloin in cast iron skillet

    Apricot Mustard Pork Tenderloin

    Super easy pork tenderloin, that cooks entirely in the oven (no pan searing needed). With a simple sauce of apricot jam, Dijon mustard and Balsamic vinegat.
    Author: Jennifer
    4.8 stars from 4 ratings
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    Prep Time 5 mins
    Cook Time 35 mins
    Total Time 40 mins
    Course Main Course
    Servings 4 servings

    Ingredients
     

    • 1 1/2 lb. pork tenderloin, approximately

    Sauce:

    • 1/2 cup apricot jam
    • 2 Tbsp Dijon mustard
    • 2 Tbsp balsamic vinegar
    • 1/8 tsp dried thyme leaves, or a bit more fresh thyme leaves
    • Salt and freshly ground pepper
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    Instructions
     

    • Preheat oven to 375F.
    • Prepare the sauce by mixing together all the sauce ingredients. Set aside.
    • Remove silverskin and any visible fat from the pork tenderloin. Pat dry and season with some salt and freshly ground pepper. Place into an oven-safe baking dish and pour the sauce over the pork.
    • Cook in pre-heated oven for about 35 minutes, or until the pork reaches 145F, when tested in the thickest part of the pork with an instant read thermometer. Cooking time will vary depending on the exact size of your pork tenderloin.
    • Allow the pork to rest a few minutes, before slicing. Spoon some of the pan sauce over the slices. Nice served with rice or grains, such as quinoa.

    Notes

    Be sure to read the Ingredient and Cook's Notes above the Recipe Card, for more tips and suggestions for making this recipe.

    Nutrition

    Sodium: 187mg | Calcium: 23mg | Vitamin C: 3mg | Vitamin A: 71IU | Sugar: 14g | Fiber: 1g | Potassium: 711mg | Cholesterol: 111mg | Calories: 288kcal | Trans Fat: 1g | Saturated Fat: 2g | Fat: 6g | Protein: 36g | Carbohydrates: 21g | Iron: 2mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Main Course
    Cuisine American, Canadian
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. Tim O says

      April 29, 2022 at 4:14 pm

      5 stars
      This was the BEST Pork loin ever. I served this with roasted carrots and sautéed garlic butter green beans. My other half couldn’t get enough and is still talking about it and he doesn’t like Pork loin. It’s a keeper.

      Reply
      • Jennifer says

        April 29, 2022 at 6:58 pm

        So glad to hear, Tim! Thanks so much :)

        Reply
    2. Karen Liebreich says

      May 06, 2021 at 7:24 pm

      5 stars
      OMG, it smells absolutely delicious in here! We were out of apricot jam so I used apple cider jam instead.
      My teenage daughter actually came out of her room wanting to know when dinner will be ready.

      Reply
      • Jennifer says

        May 06, 2021 at 8:12 pm

        Enjoy Karen :)

        Reply
    3. Sherry Crawford says

      March 15, 2021 at 1:48 pm

      Hello Jennifer, I follow your blog faithfully. - in fact right now making your Quebec Yellow Split Pea Soup....smells aamazing.
      ??? Re pork recipe today - I have homemade seville marmalade (from a friend), Can I use it instead of apricot jam???

      Reply
    4. Mary Ann | The Beach House Kitchen says

      March 11, 2021 at 3:41 pm

      5 stars
      Love this flavor combination Jennifer. We enjoy pork at least once a week. Adding this to our menu!

      Reply
      • Jennifer says

        March 11, 2021 at 6:41 pm

        I think you'll love it Mary Ann. So easy and delicious, too :) Thanks!

        Reply

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