Apricotmustardgrilledporktenderloin Recipes

APRICOT PORK TENDERLOIN

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).

GRILLED PORK TENDERLOIN WITH APRICOT GLAZE

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

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

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

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.

APRICOT GELATIN MOLD

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.

APRICOT-GLAZED PORK LOIN ROAST

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.

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

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

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

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.

APRICOT-MUSTARD GRILLED PORK TENDERLOIN

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.