Rubbed Pork Tenderloin with Dijon Apricot Mop Sauce
Elevate your dinner table with this flavorful Rubbed Pork Tenderloin with Dijon Apricot Mop Sauce, a perfect balance of smoky, sweet, and tangy flavors. This easy yet elegant recipe starts with a spice rub featuring smoked paprika, garlic, cumin, and a touch of black pepper, creating a savory crust on tender pork. The star of the show, however, is the glossy Dijon apricot mop sauce—made with apricot preserves, Dijon mustard, apple cider vinegar, and a hint of honey—that’s basted onto the pork as it roasts or grills to caramelized perfection. Ready in under an hour, this dish is ideal for weeknight meals or weekend entertaining. Serve it sliced into medallions paired with extra mop sauce for dipping, and watch it become an instant favorite!
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Recipe Information
Ingredients
- 2 pieces (about 1-1.5 pounds each) pork tenderloin
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cup apricot preserves
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1 teaspoon (optional) fresh thyme leaves
Instructions
Preheat your grill or oven to 400°F (200°C). If using the oven, line a baking sheet with aluminum foil for easier cleanup.
Pat the pork tenderloins dry with paper towels and trim off any excess fat or silver skin.
In a small bowl, mix together smoked paprika, garlic powder, onion powder, ground cumin, salt, and black pepper.
Rub the pork tenderloins evenly with olive oil, then coat them generously with the spice mixture, pressing it onto the meat to adhere.
If using a grill, oil the grates to prevent sticking. If using an oven, place the tenderloins on the prepared baking sheet.
Grill or roast the pork for 15 minutes before basting with the mop sauce.
To make the mop sauce, combine apricot preserves, Dijon mustard, apple cider vinegar, honey, and optional fresh thyme in a small saucepan. Heat over low heat, stirring occasionally, until smooth and slightly thickened, about 5 minutes.
After the initial 15 minutes of cooking, baste the pork tenderloins generously with the sauce. If grilling, flip the pork and baste the other side. If roasting, baste the exposed side and return to the oven.
Continue cooking the pork for another 10-15 minutes, basting every 5 minutes, until an instant-read thermometer inserted into the thickest part of the pork reads 145°F (63°C).
Remove the pork from the heat, cover loosely with foil, and let rest for 5-10 minutes to allow the juices to redistribute.
Slice the pork into medallions and serve warm with any remaining mop sauce on the side.
Nutrition Facts
Calories |
2261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 6931 mg | 301% | |
| Total Carbohydrate | 102.1 g | 37% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 94.1 g | ||
| Protein | 280.7 g | 561% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 118 mg | 9% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 5413 mg | 115% | |
*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.
