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?Print
Apricot Glazed Pork Tenderloin
- 1 pork tenderloin (1.5–2 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
- 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).
- 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.
- 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.
- 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.
- Remove again, check roast temperature, and spoon on remaining glaze. Add more water to the bottom of the pan if needed.
- 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.
- 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.
- Once desired temperature is achieved, remove from oven, tent with foil, and let stand 10 minutes. Transfer to a platter, slice, and serve immediately.
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