Apricotmustardgrilledporktenderloin Recipes

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APRICOT PORK TENDERLOIN



Apricot Pork Tenderloin image

The only way to cook tenderloin. The apricot preserves are a perfect marriage with pork. Sweet without being too sweet! A family favorite!

Provided by Hope

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 55m

Yield 6

Number Of Ingredients 8

2 pounds pork tenderloin
¼ cup softened butter
salt and pepper to taste
1 teaspoon ground thyme
2 teaspoons garlic powder
1 (18 ounce) jar apricot preserves
2 tablespoons honey, or to taste
¼ cup dry sherry

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl.
  • Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 439.7 calories, Carbohydrate 62.9 g, Cholesterol 85.7 mg, Fat 11.4 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 6.1 g, Sodium 200 mg, Sugar 42.9 g

GRILLED PORK TENDERLOIN WITH APRICOT GLAZE



Grilled Pork Tenderloin with Apricot Glaze image

Fire up the grill for this easy recipe featuring succulent pork tenderloin in a homemade BBQ rub, complimented with a simple apricot glaze.Photo by Michael OlsonYou might also like these Perfect Pork Tenderloin Recipes.

Provided by Anna Olson

Categories     bbq,dinner,Easy,Fall,fruit,grill,Main,pork,Spring,Summer

Yield 4 servings

Number Of Ingredients 10

1 Tbsp paprika
2 tsp salt
1 tsp black pepper
½ tsp ground coriander
½ tsp granulated garlic
2 pork tenderloins, trimmed of fat and silverskin
⅔ cup apricot jam
⅓ cup rice vinegar
1 clove garlic, minced
1 tsp reserved BBQ Rub

Steps:

  • For the BBQ rub, stir all the ingredients together. Set aside a teaspoon of this for the glaze.
  • Preheat a grill on medium. Rub the two pork tenderloins with the BBQ rub and grill until they reach an internal temperature of 165 F, turning the pork occasionally, about 25 minutes. While the pork is grilling, prepare the glaze.
  • Heat the jam, rice vinegar, garlic and reserved rub over medium heat, whisking until evenly blended. During the last 10 minutes of grilling, baste the pork generously with the glaze. Any remaining glaze can be returned to a simmer and then used as a sauce.
  • To serve, let the pork rest for 10 minutes before slicing and serving.

GRILLED PORK TENDERLOIN AND APRICOT-SERRANO SALSA



Grilled Pork Tenderloin and Apricot-Serrano Salsa image

Provided by Marcela Valladolid

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 12

1 tablespoon honey
1 tablespoon balsamic vinegar
1 teaspoon ancho chile powder
1 clove garlic, minced
1 1/2 pounds pork tenderloin
Kosher salt and freshly ground black pepper
2 cups chopped (small cubes) fresh apricots (about 3 apricots)
1/2 cup fresh cilantro, finely chopped
1/4 cup fresh lime juice
1 serrano pepper, finely chopped
1/4 red onion, finely chopped
Kosher salt and freshly ground black pepper

Steps:

  • For the pork tenderloin: Mix the honey, balsamic vinegar, ancho chile and garlic together in a large resealable plastic bag. Season the tenderloin with salt and pepper. Place the tenderloin in the bag and squeeze out as much air as possible before sealing. Place the bag in the refrigerator and marinate for at least 1 hour and up to 24 hours.
  • For the apricot-serrano salsa: In a bowl, combine the apricot, cilantro, lime juice, serrano and onion. Season the salsa with salt and pepper. Cover and refrigerate.
  • Prepare a grill for medium-high heat.
  • The key to grilling a pork tenderloin evenly is to roll it to each of its 4 sides while cooking. Grill the tenderloin on the first side for about 5 minutes (times vary per grill, so be careful not to over-char). Roll the tenderloin onto the next side and grill for another 5 minutes. Repeat on all 4 sides, 5 minutes per side, until an instant-read thermometer registers around 150 degrees F. Allow the tenderloin to rest on a platter for about 10 minutes before you slice it, to allow the juices to redistribute. Serve with the apricot-serrano salsa and enjoy!

SLOW COOKER APRICOT GLAZED PORK TENDERLOIN RECIPE



Slow Cooker Apricot Glazed Pork Tenderloin Recipe image

Yield 6

Number Of Ingredients 8

1 (1 pound) bag baby carrots
1 red onion (sliced)
1 (2 pound) pork tenderloin
Salt and pepper, to taste
1 cup chicken stock
1 (18 ounce) jar sugar free apricot preserves
2 Tablespoons Dijon mustard
1 Tablespoon fresh thyme leaves

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.

1-2-3 PORK TENDERLOIN WITH APRICOT-MUSTARD GLAZE



1-2-3 Pork Tenderloin with Apricot-Mustard Glaze image

Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10

2 pork tenderloins (about 3/4 pound each)
1 teaspoon salt
1 teaspoon dried thyme leaves
1/2 teaspoon coarsely ground pepper
1 tablespoon olive oil
1/2 cup fresh orange juice
2 tablespoons Dijon-style mustard
2 tablespoons brown sugar
1 teaspoon grated orange peel
1/4 cup chopped dried apricots

Steps:

  • Heat oven to 450°F. In a small bowl, mix together salt, thyme and pepper; rub over pork.
  • Heat oil in large, heavy skillet over medium-high heat. Place pork in skillet; cook turning with a tongs, until nicely browned, about 4 minutes per side. Remove; place in 15x10-inch baking pan with sides.
  • In same skillet over medium heat, add orange juice and mustard, using a whisk to scrape up any browned bits from the bottom. Remove from heat. Stir in the brown sugar, orange zest and apricots. Spoon mixture over pork.
  • Bake, uncovered, basting with the sauce occasionally about 20 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
  • Remove from oven; cover and let stand 10 minutes before serving.
  • To serve, set pork on cutting board; slice into medallions, cutting at a diagonal going with the grain of the meat.

Nutrition Facts : ServingSize 1 Serving

APRICOT GELATIN MOLD



Apricot Gelatin Mold image

My mother always made this apricot Jell-O salad for celebrations. When my husband and I were dating, he fell in love with this dish and, as soon as we were married, asked me to get the recipe. You can substitute peach or orange gelatin for a fresh summer treat. -Suzanne Holcomb, St. Johnsville, New York

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 12 servings (1/2 cup each).

Number Of Ingredients 5

1 can (8 ounces) unsweetened crushed pineapple
2 packages (3 ounces each) apricot or peach gelatin
1 package (8 ounces) reduced-fat cream cheese
3/4 cup grated carrots
1 carton (8 ounces) frozen fat-free whipped topping, thawed

Steps:

  • Drain pineapple, reserving juice in a 2-cup measuring cup; add enough water to measure 2 cups. Set pineapple aside. Pour juice mixture into a small saucepan. Bring to a boil; remove from heat. Dissolve gelatin in juice mixture. Cool for 10 minutes. , In a large bowl, beat cream cheese until creamy. Gradually add gelatin mixture, beating until smooth. Refrigerate until slightly thickened, 30-40 minutes., Fold in pineapple and carrots, then whipped topping. Transfer to an 8-cup ring mold coated with cooking spray. Refrigerate until set. Unmold onto a serving platter.

Nutrition Facts : Calories 144 calories, Fat 4g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 128mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

APRICOT-GLAZED PORK LOIN ROAST



Apricot-Glazed Pork Loin Roast image

A nice alternative for a special dinner during the yuletide season or any other time of year, this pork roast gets its fruity flavor and lovely golden color from apricots. I serve it often to guests.

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 8 servings.

Number Of Ingredients 8

1 bone-in pork loin roast (4 to 5 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
2/3 cup packed brown sugar
2 tablespoons cornstarch
1-1/4 teaspoons ground mustard
2 cups apricot nectar
4 teaspoons cider vinegar

Steps:

  • Sprinkle roast with salt and pepper. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. , In a large saucepan, combine the brown sugar, cornstarch and mustard. Stir in apricot nectar and vinegar until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Spoon 1/2 cup glaze over roast. Bake 20 minutes longer or until a thermometer reads 145°. Let stand for 10 minutes before slicing. Serve with remaining glaze.

Nutrition Facts :

APRICOT-GLAZED PORK TENDERLOIN



Apricot-Glazed Pork Tenderloin image

We know them as sweet spreads for toast. But jams and jellies, like this apricot spread, can do so much more.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 5

2 pork tenderloins (about 12 ounces each), trimmed of excess fat
1 tablespoon olive oil
Coarse salt and ground pepper
1 jar (10 to 12 ounces) apricot jam, (about 1 cup)
1/4 cup spicy brown mustard

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



Apricot Glazed Pork Tenderloin image

Adapted from a Robin Miller "Quick Fix" recipe. On her show, Robin used a whole jar of jam, but I prefer less jam. If you like a thicker sauce, you may wish to add some cornstarch at the end, but I liked it without it. To help make this healthier for my family, I did use jam sweetened with Splenda and low sodium soy sauce and we really liked it. Serve with rice and snap peas or green beans. There will be a lot of extra sauce in the pan, I served this on the side in a gravy boat for those who wished to dip.

Provided by HeatherFeather

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 -1 1/2 lb pork tenderloin, cut crosswise into 1/2-inch thick rounds
salt, to taste
ground black pepper, to taste
2 teaspoons sesame oil
1 -2 tablespoon pickled ginger or 1 -2 tablespoon fresh ginger, minced
3/4-1 cup apricot preserves (about 1 small jar, not quite all of it though)
1/4 cup tamari soy sauce, to taste (or low sodium soy sauce)

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).

HONEY-GLAZED PORK TENDERLOIN WITH GRILLED APRICOTS



Honey-Glazed Pork Tenderloin with Grilled Apricots image

A spectacular entree for summer entertaining, pork tenderloin is brushed with an aromatic honey glaze and served with grilled scallions and apricots. This recipe comes from Martha Stewart's Grilling: 125+ Recipes for Gatherings Large and Small.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

1 teaspoon coriander seeds
1/2 teaspoon black peppercorns
2 inches peeled fresh ginger, thinly sliced
3/4 cup honey
2 tablespoons apple-cider vinegar
Kosher salt and freshly ground pepper
1 pork tenderloin (1 1/4 pounds)
Extra-virgin olive oil, for brushing and grill
8 scallions
6 medium-ripe apricots (about 1 pound), halved and pitted

Steps:

  • Using a mortar and pestle, coarsely crush coriander seeds and peppercorns. Place in a small dry saucepan and toast over medium heat, shaking pan occasionally, until fragrant and lightly browned, 1 to 2 minutes. Add ginger, honey, vinegar, and 1/4 teaspoon salt; cook until bubbling rapidly, about 5 minutes. Remove from heat and let stand 15 minutes, then strain through a fine-mesh sieve into a small bowl (discard solids).
  • Heat grill to high, with an indirect-heat zone. Season pork with 1/2 teaspoon salt and pepper; brush with oil. Lightly brush grates with oil. Grill pork until browned, about 3 minutes per side. Move to indirect heat and cook, covered, until a thermometer inserted into thickest part registers 138 degrees to 145 degrees for medium, 10 to 12 minutes more. Remove from grill and spoon 2 to 3 tablespoons glaze on top. Let stand 10 minutes.
  • Meanwhile, season scallions with salt and brush with oil; grill until lightly charred and tender, about 3 minutes. Generously brush apricots with oil; grill, cut-sides down, until marks appear and fruit can be turned without sticking, about 3 minutes. Turn and cook until flesh is tender when pressed, about 2 minutes more. Slice pork and arrange on platter with scallions and apricots. Drizzle remaining glaze over apricots, scallions, and pork.

ROASTED PORK TENDERLOIN WITH APRICOT MUSTARD GLAZE



Roasted Pork Tenderloin With Apricot Mustard Glaze image

Entertain your guests this Holiday with this scrumtious Roasted pork and this delectable glaze!! Everyone will Love it!!

Provided by Chef mariajane

Categories     Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

1/2 cup smuckers pure apricot jam
2 tablespoons grainy mustard
1 tablespoon soy sauce
1 garlic clove, crushed
salt and pepper
1 1/2 lbs pork tenderloin

Steps:

  • Preheat oven to 375°F
  • Place a rack over a foil lined baking sheet. Combine first 4 ingredients in a small bowl. Sprinkle pork loin with salt and pepper.
  • Reserve half of the glaze and spread the remaining over pork loin. Bake in preheated oven 50-60 minutes, or until the pork reaches an internal temperature of 160°F
  • Remove from oven and cover with foil for 10 minutes. Slice and serve with reserved glaze.

Nutrition Facts : Calories 385.4, Fat 14.5, SaturatedFat 2.1, Cholesterol 82.1, Sodium 3070.1, Carbohydrate 30.8, Fiber 8.3, Sugar 13.8, Protein 37.5

APRICOT-MUSTARD GRILLED PORK TENDERLOIN



Apricot-Mustard Grilled Pork Tenderloin image

This quick and simple recipe can be served with couscous and a cool cucumber and onion salad in Italian dressing.

Provided by ElizabethKnicely

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 (1 lb) pork tenderloin
3 tablespoons apricot preserves
1/4 cup mustard
salt, to taste
pepper, to taste

Steps:

  • Season tenderloin with salt and pepper. Stir together the preserves and mustard in a small bowl. Place pork over a medium-hot fire and grill for about 15 minutes or until internal temperature reaches 160°F, brushing with mustard mixture in the last few minutes.

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