Roasted Pork Tenderloin With Apricot Mustard 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

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

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 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

ROAST PORK TENDERLOIN WITH APRICOT-MISO GLAZE



Roast Pork Tenderloin with Apricot-Miso Glaze image

Sweet apricot preserves and funky-salty miso provide a glaze for this succulent pork tenderloin.

Provided by Ivy Manning

Categories     Roast     Quick & Easy     Low Cal     Dinner     Pork Tenderloin     Fall     Winter     Healthy     Jam or Jelly     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free

Yield Makes 6 servings

Number Of Ingredients 8

Nonstick vegetable oil spray
5 tablespoons apricot preserves
1/4 cup red miso
1/4 cup champagne vinegar
2 teaspoons finely grated orange peel
1 large garlic clove, chopped
2 pork tenderloins (1 pound each)
1/2 cup low-salt chicken broth

Steps:

  • Preheat oven to 425°. Coat large rimmed baking sheet with oil spray. Combine preserves, miso, vinegar, orange peel, and garlic in small pot over medium heat. Cook until thickened, 1 to 2 minutes. Reserve.
  • Sprinkle pork with salt and pepper. Place on prepared baking sheet, tucking thin end under to ensure even cooking. Brush with 2 tablespoons apricot glaze; roast 12 to 15 minutes. Turn pork over with tongs and brush with 3 more tablespoons glaze. Continue to roast until instant-read thermometer inserted into center of pork registers 150°, 8 to 10 minutes longer.
  • Transfer pork to cutting board, tent with foil, and let rest 10 minutes. Meanwhile, add chicken broth to remaining apricot glaze. Bring to simmer and cook until reduced to 2/3 cup sauce, about 5 minutes. Season with salt and pepper.
  • Slice pork crosswise into 1/2- to 3/4- inch-thick slices and arrange on platter. Spoon sauce over and serve.

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

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 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 :

MUSTARD-GLAZED PORK TENDERLOIN



Mustard-Glazed Pork Tenderloin image

This savory-sweet treatment for pork tenderloin was brought to The Times in 1989 by the inimitable Marian Burros. With just five ingredients - pork, brown sugar, whole-grain mustard, rosemary and sherry - you have an extremely simple though supremely satisfying dish. We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches.

Provided by Marian Burros

Categories     dinner, easy, quick, steaks and chops, main course

Time 40m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds pork tenderloins
3 tablespoons brown sugar
2 tablespoons grainy mustard
2 teaspoons chopped fresh or dried rosemary
2 tablespoons dry sherry

Steps:

  • Pat the tenderloins dry with paper towels.
  • Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
  • Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven - about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
  • Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 2 grams, Sodium 174 milligrams, Sugar 7 grams, TransFat 0 grams

PORK TENDERLOIN WITH APRICOT MUSTARD



Pork Tenderloin with Apricot Mustard image

Categories     Fruit     Garlic     Mustard     Pork     Broil     Quick & Easy     Summer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 9

1/2 cup grainy mustard
1/2 cup apricot jam
1 garlic clove, forced through a garlic press
2 small pork tenderloins (1 1/2 to 2 pounds total)
3/4 teaspoon salt
1/2 teaspoon black pepper
1 pound fresh apricots, quartered and pitted
Special Equipment
an instant-read thermometer

Steps:

  • Preheat broiler and line rack of a broiler pan with foil.
  • Whisk together mustard and jam in a small bowl. Whisk together 1/3 cup mustard mixture with garlic in a large bowl.
  • Pat pork dry, then sprinkle all over with teaspoon salt and 1/4 teaspoon pepper. Coat pork with 2 tablespoons mustard-garlic mixture, then arrange without crowding on broiler pan.
  • Toss apricots and remaining 1/4 teaspoon each salt and pepper with remaining mustard-garlic mixture. Arrange apricots in 1 layer around pork (including space between tenderloins) and broil 5 to 6 inches from heat, turning pork over once, until thermometer inserted diagonally into center of each tenderloin registers 145°F and apricots are softened, about 15 minutes. Transfer pork to a cutting board (leave apricots on pan) and let stand 5 minutes.
  • Cut pork crosswise into 1/2-inch-thick slices and transfer to a platter. Spoon apricots over pork and serve remaining mustard-jam mixture on the side (sweeten with additional jam if desired).

ROAST PORK WITH MAPLE AND MUSTARD GLAZE



Roast Pork with Maple and Mustard Glaze image

Roast pork is great for Christmas. Try this recipe. You'll love it.

Provided by Ann

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 1h25m

Yield 8

Number Of Ingredients 7

2 ½ pounds boneless pork loin roast
1 cup real maple syrup
4 tablespoons prepared Dijon-style mustard
2 ½ tablespoons cider vinegar
2 ½ tablespoons soy sauce
salt to taste
ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
  • Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

Nutrition Facts : Calories 289.8 calories, Carbohydrate 28.4 g, Cholesterol 68 mg, Fat 8.2 g, Protein 24.4 g, SaturatedFat 3 g, Sodium 521.8 mg, Sugar 23.5 g

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