Best Apricot Glazed Pork Tenderloin Recipes

APRICOT-GLAZED PORK TENDERLOIN

Steps:

• Place pork on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over pork., Bake at 425° for 10 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-17 minutes longer or until a thermometer reads 145°, basting occasionally with pan juices. Let stand for 5 minutes before slicing.

APRICOT-GLAZED PORK TENDERLOIN

Steps:

• 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.
• Meanwhile, in a small saucepan, whisk together jam and mustard. Cook over medium heat until jam melts, 3 to 4 minutes; remove from heat. Transfer half to a small bowl for brushing. Cover pan to keep remaining sauce warm.
• Remove pork from broiler; brush with reserved sauce. Continue broiling until pork is blackened in spots and registers 150 degrees on an instant-read thermometer, 5 to 10 minutes more.
• Cover pork loosely with foil; let rest 5 minutes before slicing. Serve drizzled with warm sauce.

APRICOT-GLAZED PORK TENDERLOIN FOR TWO

Steps:

• Place pork in a shallow pan. Combine the oil, salt and pepper; rub over pork., Bake at 425° for 10 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-17 minutes longer or until a thermometer reads 145°, basting occasionally with pan juices. Let stand for 5 minutes before slicing.

SLOW COOKER APRICOT GLAZED PORK TENDERLOIN RECIPE

Steps:

• Place baby carrots and onion slices in the bottom of slow cooker.
• Place your pork tenderloin on top of the carrots and onions and season with salt and pepper.
• In a medium mixing bowl, whisk together stock, apricot preserves, mustard and thyme leaves.
• Pour glaze mixture over tenderloin.
• Cover and cook on low for 6 hours, or until tender and cooked through.

APRICOT GLAZED PORK TENDERLOIN

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add pork, season lightly on one side, and sear about 2 minutes per side, until nearly cooked through.
• Add apricot preserves, tamari sauce and ginger and bring to a simmer.
• Simmer 5-10 minutes, until pork is cooked through and sauce reduces (if you like thicker sauce, remove pork once it is fully cooked to a covered dish and then keep cooking sauce, raising the temp a bit higher, until it has reduced to your liking, or add some cornstarch and cook till thick).

APRICOT GLAZED ROAST PORK TENDERLOIN

Steps:

• Marinate pork overnight (or about 8 hours) in ginger, soy, and garlic mixture (make sure entire tenderloin is covered). Preheat oven to 450 degrees fahrenheit. Remove pork from marinade and wipe away all clinging garlic and ginger particles and place in a 2 qt. roasting pan. Set aside. In a 12 inch skillet over medium heat, melt butter and then add a little rum, all the preserves, and all the apricot halves. allow to lightly boil for a minute or two and reduce heat and simmer, adding splashes of rum as needed, for about ten minutes, or until apricot halves are mushy-but-solid and liquid lightly clings to fork. Pour glaze mixture over pork and arrange cooked apricot halves on top. Pour the rest of the rum (if any is left) in as well. Don't worry, the alcohol will cook off. Sprinkle rosemary and coriander over roast and cover. Roast, covered, at 450 for about 20 minutes or until inside temp of tenderloin reaches 160 degrees. Let sit, covered, about 5 minutes. Cut into medallions and serve. Just a minor oversight on my part: as the pork cooks, the soy will cook out into the pan, turning the "glaze" into more of a juice. It's still just as good, but if you want more of a traditional glaze, add the contents of the skillet to the individual medallions as you serve them.

SLOW COOKER APRICOT-GLAZED PORK TENDERLOIN - PAULA DEEN

Steps:

• Line the bottom of a slow cooker with carrots and onions. Season pork tenderloin liberally with salt and pepper, and place over carrots and onion slices. In a medium mixing bowl whisk together stock, preserves, mustard and thyme leaves. Salt and pepper to taste. Pour glaze mixture over tenderloin. Cover and cook on low for 6 hours or until tender.

APRICOT-GLAZED PORK TENDERLOIN

Steps:

• 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. Meanwhile, in a small saucepan, whisk together jam and mustard. Cook over medium heat until jam melts, 3 to 4 minutes; remove from heat. Transfer half to a small bowl for brushing. Cover pan 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 thermometer, 5 to 10 minutes more. 4. Cover pork loosely with foil; let rest 5 minutes before slicing. Serve drizzled with warm sauce.