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.
1 1/2lb.pork tenderloin, approximately, fat and silver skin removed
For the apricot glaze:
1/2cupapricot jam, or apricot preserves
2TablespoonsDijon mustard
2Tablespoonsbalsamic vinegar
1/8teaspoondried thyme leaves, or a bit more fresh thyme leaves
Salt and freshly ground pepper
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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.