Roasted Pork Tenderloin with Apricot Mustard Glaze
Elevate your dinner table with this irresistible Roasted Pork Tenderloin with Apricot Mustard Glaze—a perfect balance of savory and sweet that’s both easy and elegant. Juicy pork tenderloins are seasoned with a flavorful blend of smoked paprika, garlic powder, and olive oil, then seared to a golden crust before finishing in the oven. The star of this dish is the luscious apricot mustard glaze, made with apricot preserves, Dijon mustard, and a hint of apple cider vinegar, offering a tangy-sweet dimension that beautifully complements the tender pork. Fresh thyme ties it all together, making this recipe ideal for everything from weeknight meals to sophisticated gatherings. Ready in just 40 minutes, this show-stopping dish is best served with roasted vegetables or a light salad for a truly unforgettable meal.
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Recipe Information
Ingredients
- 2 pieces pork tenderloin
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 cup apricot preserves
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon fresh thyme leaves
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper for easy cleanup.
Pat the pork tenderloins dry with paper towels and trim any excess fat or silver skin if necessary.
Rub the pork tenderloins with olive oil and season evenly with kosher salt, black pepper, garlic powder, and smoked paprika. Set aside.
In a small saucepan over medium heat, combine the apricot preserves, Dijon mustard, apple cider vinegar, and thyme leaves. Stir until the mixture is smooth and bubbly. Remove from heat and set half of the glaze aside for serving.
Heat a large oven-safe skillet over medium-high heat. Add a drizzle of olive oil and sear the pork tenderloins on all sides until golden brown, about 2-3 minutes per side.
Once seared, brush the tenderloins liberally with the apricot mustard glaze.
Transfer the skillet or baking sheet to the preheated oven. Roast the pork for 15-20 minutes, or until an internal temperature of 145°F (63°C) is reached when measured at the thickest part of the meat.
Remove the pork from the oven and let it rest for 5-10 minutes before slicing. This helps the juices redistribute, keeping the meat moist.
Slice the pork into medallions and serve with the reserved apricot mustard glaze drizzled on top or on the side.
Nutrition Facts
Calories |
2290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 4409 mg | 192% | |
| Total Carbohydrate | 182.0 g | 66% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 176.4 g | ||
| Protein | 224.2 g | 448% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 78 mg | 6% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 4310 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
