This quick and easy apricot glazed 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!
You’ll love how easy this apricot glazed 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.
Pork Tenderloin – be sure to remove the silver skin 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.
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.
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.
Get the Recipe: Apricot Glazed Pork Tenderloin
- 1 1/2 lb. pork tenderloin, approximately, fat and silver skin removed
- 1/2 cup apricot jam
- 2 Tablespoons Dijon mustard
- 2 Tablespoons balsamic vinegar
- 1/8 teaspoon dried thyme leaves, or a bit more fresh thyme leaves
- Salt and freshly ground pepper
- 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.
More Pork Tenderloin Recipes
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Have tried this wonderful recipe before but usually add a little bit of rosemary on the pork. This is a good one!!
Sounds lovely! Glad you are enjoying it. Thanks :)
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.
So glad to hear, Tim! Thanks so much :)
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.
Enjoy Karen :)
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???
Love this flavor combination Jennifer. We enjoy pork at least once a week. Adding this to our menu!
I think you’ll love it Mary Ann. So easy and delicious, too :) Thanks!