Grilled Pork Tenderloin With Apricot Glaze Recipes

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APRICOT-GLAZED PORK TENDERLOIN



Apricot-Glazed Pork Tenderloin image

A simple apricot glaze made with preserves lends a delightful zest to this tender pork. It's so fuss-free and delicious, you'll make it again and again. -Crystal Holsinger, Surprise, Arizona

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 9

2 pork tenderloins (1 pound each)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup apricot preserves
3 tablespoons sherry or reduced-sodium chicken broth
1 tablespoon Dijon mustard
2 garlic cloves, minced
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

Steps:

  • Place pork on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over pork., Bake at 425° for 10 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-17 minutes longer or until a thermometer reads 145°, basting occasionally with pan juices. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 350 calories, Fat 10g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 338mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

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.

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!

GRILLED PORK CHOPS WITH APRICOT-MUSTARD GLAZE



Grilled Pork Chops With Apricot-Mustard Glaze image

Make and share this Grilled Pork Chops With Apricot-Mustard Glaze recipe from Food.com.

Provided by ElizabethKnicely

Categories     Pork

Time 30m

Yield 4 pork chops, 4 serving(s)

Number Of Ingredients 7

1/3 cup apricot preserves
1 teaspoon gulden's spicy brown mustard
1 teaspoon la choy soy sauce
4 pork chops, 1/2-inch thick (6 ounces each)
2 teaspoons pure wesson canola oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Steps:

  • Heat gas or charcoal grill to medium. Mix preserves, mustard and soy sauce in small bowl for the glaze. Place 2 tablespoons in small dish for glazing chops and reserve rest for serving with pork.
  • Pat pork chops dry with paper towels. Brush lightly with oil; sprinkle with salt and pepper.
  • Grill 3 to 5 minutes or until browned. Turn; spread with 2 tablespoons glaze. Grill 3 to 5 minutes more or until slightly pink in centers (160°F). Serve pork chops with reserved glaze.

PORK TENDERLOIN WITH APRICOT GLAZE



Pork Tenderloin With Apricot Glaze image

Make and share this Pork Tenderloin With Apricot Glaze recipe from Food.com.

Provided by Olha7397

Categories     Pork

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 5

1 1/2 lbs pork tenderloin
1/2 cup apricot jam
2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar or 2 tablespoons cider vinegar
2 teaspoons Worcestershire sauce

Steps:

  • Pat pork dry.
  • Combine jam, mustard, vinegar and Worcestershire sauce.
  • Coat pork with glaze.
  • Place pork on rack set over foil-lined baking sheet.
  • Roast in preheated 375°F oven for 40 to 50 minutes, or until cooked through (internal temperature about 160 F).
  • Bonnie Stern.Simply HeartSmart Cooking.

Nutrition Facts : Calories 223.3, Fat 6.3, SaturatedFat 2.1, Cholesterol 74.8, Sodium 140.7, Carbohydrate 17.9, Fiber 0.2, Sugar 10.1, Protein 23.7

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