Apricot Glazed Pork Tenderloin

READY IN: 40mins
Recipe by Beth Brogan

From "Everyday Food". Easy, quick and delicious. Great for a weeknight meal, but definitely company-worthy. I usually double the sauce because it's so good.

Top Review by tjones17

I would give this 10 stars if I could! My sister submitted it and first gave this recipe to me last year - since then I have made it many times, always with foolproof results. It is easy to make but you would never guess it from the presentation and taste. It is the ONLY way I make pork tenderloin now. And yes the sauce is so good that I also double it! Thanks Beth for sharing it! Lor

Ingredients Nutrition


  1. Heat broiler. Set rack 4 inches from heat. Line a rimmed baking sheet with foil. Rub pork with oil; season with salt and pepper. Broil 10 minutes.
  2. In a small saucepan, whisk together jam and mustard. Cook over medium heat until jam melts (3-4 minutes). Remove from heat. Transfer 1/2 sauce to a small bowl for brushing. Cover saucepan to keep remaining sauce warm.
  3. Remove pork from broiler; brush with reserved sauce. Continue broiling until pork is blackened in spots and registers 150 degrees on an instant read thermomenter. (Approx. 5-10 minutes).
  4. Cover pork loosely with foil and let rest 5 minutes. Slice into medallions and drizzle with warm sauce.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a