Apricot Glazed Pork Tenderloin

Apricot Glazed Pork Tenderloin

This Apricot Glazed Pork Tenderloin is worthy of a holiday table but easy enough to make on a weeknight. The base for the apricot glaze is our Sugar-Free Apricot Sauce, which we kept a but chunky and on the thick side, so it would have enough substance to withstand the roasting process. It did not disappoint, and we eliminated a significant amount of sugar…which we may or may not make up for with chocolate eggs.

This glaze will also work on a ham, but why eat a sodium bomb when you can enjoy a tenderloin?

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Apricot Glazed Pork Tenderloin

Apricot Glazed Pork Tenderloin

  • Author: Fresh. Out.
  • Prep Time: 15
  • Cook Time: 50
  • Total Time: 1 hour 5 minutes
  • Yield: Serves 68 1x
  • Category: Entrees, Holiday Meals
  • Method: Oven Roasted

Description

Apricot Glazed Pork Tenderloin


Scale

Ingredients

  • 1 pork tenderloin (1.52 pounds), excess fat trimmed
  • 1 tbsp extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup dried apricot sauce
  • 2 tbsp unsalted chicken bone broth
  • 2 tsp Dijon mustard
  • 2 large garlic cloves, minced
  • 1/2 tsp teaspoon dried thyme

Instructions

  1. Place oven rack one level above center position and preheat oven to 425 degrees F, then place a rack in a small roasting pan or 9×13 pan and set aside (rub the rack down with olive oil). 
  2. Combine apricot sauce, broth, mustard, garlic, and thyme in a measuring cup. Transfer 1-3 cup to a small sauce pan and reserve 2/3 cup for the roast. 
  3. Coat all sides of the tenderloin with oil, sprinkle with salt and pepper, and rub in. Place the tenderloin on the rack and roast for 20 minutes. 
  4. Remove roast from oven, spoon 1/2 cup of the glaze over the pork and spread evenly across top and sides. Pour 1/2 cup water into the bottom of the pan to prevent burning. Return to oven and roast another 20 minutes. 
  5. Remove again, check roast temperature, and spoon on remaining glaze. Add more water to the bottom of the pan if needed. 
  6. Return to oven and continue roasting until meat thermometer reads 145-155 degrees F (rare to medium, respectively). Test at 10-minute intervals – time will vary depending on desired temperature and size of roast. 
  7. While roast is finishing, heat the remaining apricot sauce over medium-low heat. Add 2 tbsp water if needed to thin out a bit. Drizzle heated apricot sauce onto the sliced roast or serve on the side.  
  8. Once desired temperature is achieved, remove from oven, tent with foil, and let stand 10 minutes. Transfer to a platter, slice, and serve immediately. 

Notes

Refrigerate leftover slices in an airtight container up to 4 days.

Keywords: PORK TENDERLOIN, PORK ROAST, APRICOT GLAZE, APRCOT PORK, HOLIDAY MEALS, EASTER, EASY MEALS, WEEKNIGHT MEALS, NO ADDED SUGAR, LOW-FAT, PALEO, GLUTEN-FREE, GRAIN-FREE

APRICOT GLAZED PORK TENDERLOIN
APRICOT GLAZED PORK TENDERLOIN

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