Apricot-Mustard Glazed Pork Tenderloin is a simple recipe with the most amazing flavors. Apricot and mustard are a French classic pair of ingredients for pork. This dish pairs well with sautéed or roasted veggies, such as asparagus, green beans, or potatoes.
There are so many ways to make pork tenderloin but this is one of my favorites. You will not believe how easy Apricot-Mustard Glazed Pork Tenderloin is to make. It’s just a few ingredients: pork tenderloins, apricot jam, and spicy mustard. Pork tenderloins are one of my favorite cuts of meat because they can be flavored so many ways. Rub them with any seasoning or spice, marinate, roast or grill them whole, stuff them or slice into pieces in a stir fry or soup. The possibilities are absolutely endless!!!
I do have one word of caution though, DO NOT overcook the pork tenderloins! When overcooked, it is the biggest disappointment and so dry it’s tough to chew. Check the temperature through the thickest end of the tenderloin and only cook the tenderloin to 145-150° F. Tent with foil and let rest 5 minutes before cutting. It will have a little pinkness inside but that is a normal medium cooked tenderloin.
INGREDIENTS TO MAKE APRICOT-MUSTARD GLAZED PORK TENDERLOINS
- 2 (12 oz. each) pork tenderloins
- Olive oil
- Salt, kosher preferred
- Ground black pepper
- 1 (10-12 oz.) jar apricot jam
- Spicy brown mustard or Dijon whole grain mustard
HOW TO MAKE THE APRICOT-MUSTARD GLAZE
- In a small saucepan over medium heat, whisk together the apricot jam and spicy brown mustard.
- Cook for 5 minutes, stirring occasionally, and remove from heat.
- Put half of the glaze in a small bowl to brush on meat before broiling.
- Cover saucepan to keep reserved sauce warm.
HOW TO PREPARE THE PORK TENDERLOINS
- Cover a baking sheet with foil.
- Separate pork tenderloins and dry with paper towel.
- Rub with olive oil.
- Season with salt and pepper.
HOW TO BROIL THE PORK TENDERLOINS
- Place broiler rack 4-inches from heat.
- After seasoning pork, broil for 10 minutes.
- Remove from broiler and brush with half of the prepared glaze.
- Broil for another 5 to 10 minutes, until thermometer reads 145-150°F.
- Remove from oven and cover loosely with foil for 5 minutes.
- Brush with a little of the reserved glazed before slicing.
- Serve with reserved glazed on the side.
OTHER PORK RECIPES TO TRY:
- Balsamic Pork Tenderloins
- Pork Tamale Pie
- Apple Cider Glazed Pork Chops
- Oven Baked Country-Style
- Tex-Mex Pork Chop Foil Packets
Apricot-Mustard Glazed Pork Tenderloin
Ingredients
- 2 (12 oz. each) pork tenderloins
- 1 Tbsp olive oil
- salt, kosher preferred
- ground black pepper
- 1 (10-12 oz) jar apricot jam
- 1/2 cup spicy brown mustard or Dijon whole grain mustard
Instructions
- Heat the broiler with rack 4 inches from the heat. Line a baking sheet with foil. Rub the pork with olive oil; season with salt and pepper. Broil for 10 minutes.
- In a small saucepan over medium heat, whisk together the apricot jam and the spicy brown mustard. Cook for 5 minutes, stirring occasionally, and remove from heat. Transfer half of the glaze to a small bowl to brush on meat before broiling and cover the saucepan to keep the reserved sauce warm for serving.
- Remove pork from the broiler and brush with half of the prepared glaze. Continue broiling for another 5 to 10 minutes, until the pork is blackened in spots and the thermometer reads 145-150°F. Remove from oven.
- Cover loosely; let rest for 5 minutes. Brush with a little of the reserved glaze before slicing. Serve the pork with the reserved warm sauce. This recipe was adapted from Everyday Food.
Notes
- Dijon mustard, whole grain Dijon mustard, or half of each can be substituted for the spicy brown mustard.
- Peach jam is a great substitute for the Apricot jam.
I didn’t have apricot or peach jam so made the glaze with orange marmalade and the juice of one small orange with the mustard.
BUT…. was a step left out or maybe I misread the recipe. I followed the directions: brushed the tenderloin with the glaze, then placed under the broiler with the timer set for 10 mins. (I skipped the olive oil and salt.) Maybe I brushed on too much glaze (yes, I had set aside half of the glaze for later). At 3 mins in, the glaze (on the pork as well as what had puddled on the sheet) started burning and smoking. Not surprising since there was plenty of sugar in the marmalade (I think any jam would have the same problem due to the amount of sugar). I thought there was no way the pork would survive for another 5-6 mins.
So, I moved the meat to a lower rack; it still burned. Place it yet again on an even lower rack. (My now, I was doubting the inside would reach 145-150-degree temp.) With all these adjustments, there was still 3 mins left on the timer. Then poof! My entire Viking gas range—oven and stovetop— shut itself off! The sustained heat must’ve tripped the thermostat. So I placed the roast in my trusty toaster oven to finish broiling. It didn’t take long for it to smoke and burn there as well. I pulled it out, stuck in a thermometer; internal temp rose to 125-degrees and stopped.
At that point, I switched the toaster oven to bake at 375. Semi-tented the tenderloin with foil and let it to bake for 14 mins, after which I stuck in the thermometer again; temp stalled at 140. Baked it for another 8 mins; temp finally reached 147. Yay! Then I broiled it for about 5 mins to set the glaze and crisp up the surface.
I’m so happy and relieved it turned out so delish! Whole family enjoyed it. The meat was moist and flavorful. Where did I go wrong? I’m thinking maybe I had too much glaze on the meat???
Hi Linda,
I’m sorry that happened to you but I’m so glad you were able to make it work. 🙂 Putting it in the toaster oven with tented foil was a brilliant idea! I think the addition of the orange juice is what made it smoke. The tenderloins will blister and “blacken” a little like in the pictures. If excess liquid is added then that will burn off and smoke because of the high heat. I’m pretty sure that any jam or marmalade will work but make sure not to add any extra liquid. I hope this helps and I hope you’ll continue to try recipes from my blog.
Best wishes!
Chef Louise
Hi Louise. I’m happy to report that when I made this dish again, this time following your instructions exactly, the results were perfect! You were right on about the smoking caused by my addition of orange juice. Such an easy and delicious recipe; adding it to my repertoire of go-to’s.
I’m so happy! Thank you so much for trying it a second time and letting me know the results. That just made my day!!! 🙂
Best Wishes!
Absolutely fabulous…. Family loved it…. Quick and easy for me. It’s a keeper…