Pork Tenderloin With Spicy Apricot Glaze

Total Time
Prep 10 mins
Cook 45 mins

This is such an easy recipe to throw together. Easily prepared in a toasted oven or conventional over.

Ingredients Nutrition

  • 1 (1 lb) pork tenderloin, trimmed
  • 1 garlic clove, sliced into 6 thin pieces
  • 12 cup apricot preserves (preferably with whole fruit)
  • 12 medium lemon, juice of
  • 18 teaspoon red pepper flakes
  • 18 teaspoon cumin
  • 1 tablespoon olive oil


  1. Heat the toaster oven (or conventional oven) to 400°.
  2. Place the pork tenderloin in a shallow ovenproof dish.
  3. Cut 6 (1-inch) slits evenly spaced across the top, insert the garlic pieces, and season well with salt and freshly ground black pepper.
  4. Let sit at room temperature for 20 minutes while the oven is heating.
  5. In a small bowl, mix together the apricot preserves, lemon juice, red pepper flakes, and cumin. (If the preserves are still thick, add more lemon juice; don’t add too much, though, because the mixture should remain dense, not be runny.)
  6. Season with salt and freshly ground black pepper.
  7. Set aside.
  8. Coat the tenderloin with olive oil and roast for 20 minutes.
  9. Remove from the oven and spread evenly with the apricot mixture.
  10. Return the pork to the oven and roast for another 5 to 10 minutes, or until the internal temperature reaches 160°F.
  11. Remove from the oven and let rest 5 to 10 minutes before slicing and serving.
Most Helpful

We've made this so many times ,can't count. Absolutely divine. Jasmine rice goes well with it as well.

Cindy H. March 16, 2016

What a tasty dish dojemi. Thank you so much for sharing your recipe, which I will be making often. It was awesome. The pork was perfectly cooked, tender and juicy, while the sauce was delicious; fruity, spicy and sweet. I served the tenderloin slices on top of romaine lettuce, drizzled with balsamic glaze and garnished with sliced green onions. It was a wonderful pairing of flavors, resulting in a memorable meal, best of all it was quick to make.

Baby Kato January 29, 2012