This quick and easy apricot glazed pork tenderloin 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 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!

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.

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Ingredients and Substitutions

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.

Step-by-Step Photos

photo collage of steps for making apricot pork tenderloin

So easy! Start by simply mixing up the simple sauce ingredients. Prepare the pork tenderloin, by removing the silver skin 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.

Recipe Tips

  • A cast iron skillet works perfectly for this apricot pork tenderloin, but any oven-safe baking dish will work here.
  • No, it’s not necessary to brown a pork tenderloin before roasting, especially when cooking with a glaze or sauce.
  • Be sure to cook the pork just until it reaches 145F internal temperature. Allow to rest a few minutes before slicing. This will ensure that the pork tenderloin is tender and moist and never dry!
  • 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

What to serve with apricot pork tenderloin

This dish cooks up with a lovely, flavourful sauce that is especially suited to serving with a rice or grain, such as quinoa. I’ve also enjoyed it with potatoes, either mashed or roasted. Add a green vegetable, such as broccoli, broccolini or green beans and it’s a wonderful meal.

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apricot mustard pork tenderloin in cast iron skillet

Get the Recipe: Apricot Glazed Pork Tenderloin

Super easy apricot glazed pork tenderloin, that cooks entirely in the oven (no pan searing needed). With a simple sauce of apricot jam, Dijon mustard and Balsamic vinegar.
4.75 stars from 12 ratings
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Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Yield: 4 servings

Ingredients

  • 1 1/2 lb. pork tenderloin, approximately, fat and silver skin removed

For the apricot glaze:

  • 1/2 cup apricot jam, or apricot preserves
  • 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

Instructions
 

  • Preheat oven to 375F. (not fan assisted)
  • Prepare the sauce by mixing together all the sauce ingredients. Set aside.
  • Remove silver skin 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 internal temperature, 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 and a green vegetable.

Notes

  • 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.
Be sure to read the notes above the Recipe Card, for more tips and suggestions for making this recipe.
Cuisine: American, Canadian
Course: Main Course
Author: Jennifer Maloney
Serving: 1serving, Calories: 288kcal, Carbohydrates: 21g, Protein: 36g, Fat: 6g, Saturated Fat: 2g, Trans Fat: 1g, Cholesterol: 111mg, Sodium: 187mg, Potassium: 711mg, Fiber: 1g, Sugar: 14g, Vitamin A: 71IU, Vitamin C: 3mg, Calcium: 23mg, Iron: 2mg
Tried this recipe?Leaving a review is always helpful and appreciated by fellow cooks!

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