October 10th, 2016

Apricot Mustard Glazed Pork Tenderloin

I know I’ve said it a million times, but we really love pork tenderloin at my house. It’s such an easy cut of meat to prepare, it cooks quickly, and although it can easily be dressed up to look fancy, most pork tenderloin recipes are simple enough for a quick weeknight meal. And this Apricot Mustard Glazed Pork Tenderloin is no exception.

Apricot Mustard Glazed Pork Tenderloin

Fruity glazes and toppings are a sure-fire bet when it comes to preparing pork. Like this balsamic plum glazed pork, or this raspberry chipotle grilled pork. Pork is also great with apples, peaches and–you guessed it–apricots!

This recipe is super simple, but fancy enough for company. Easy, but elegant, as I like to say! The hardest part is pitting and chopping your fresh apricots, but even that doesn’t take much time. But once you get your pork in the oven, you only need to wait 20-30 minutes until this delicious meal is on the table! We love to serve this with a side of cous cous, but rice and a green salad are wonderful too!

Apricot Mustard Glazed Pork Tenderloin

I highly recommend a meat thermometer for this recipe. It’s really the only way to know if your pork is cooked to the correct temperature (at least 145 degrees). Letting your meat rest for 5-10 minutes makes it so much more juicy, so try to avoid cutting into the tenderloin to check for doneness, if at all possible. Use that meat thermometer instead!

Like I said, there are quite a few fruits that pair well with pork, and I think you could easily adapt this recipe to use peaches, or even plums. With a hint of mustard and brown sugar, the apricot glaze really is a perfect accompaniment to this savory pork tenderloin.

Apricot Mustard Glazed Pork Tenderloin

Preparation 15 min 2017-06-23T00:15:00+00:00 Cook Time 25 min 2017-06-23T00:25:00+00:00 Total Time 0:40 2017-06-23T00:40:00+00:00


  • 2 teaspoons vegetable oil, divided
  • 2 tablespoons minced shallots
  • 1/2 teaspoon dried rosemary
  • 1/3 cup packed brown sugar
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 5 medium ripe apricots, pitted and diced
  • 1 (1.5-2 lb.) pork tenderloin
  • Salt and pepper, to taste


  1. Preheat oven to 400 degrees. Heat 1 teaspoon oil in a medium saucepan over medium-high heat.
  2. Add shallots and rosemary and cook until shallots are just soft, 1-2 minutes.
  3. Add brown sugar, vinegar, mustard, and apricots. Cook for 10-12 minutes, or until apricots break down and mixture thickens slightly. Season with salt and pepper, to taste. Set aside 1/2 of the apricot mixture in a small bowl.
  4. Heat remaining oil in a large, ovenproof skillet over medium-high heat. Season pork tenderloin with salt and pepper.
  5. Add pork to pan and brown on all sides, 6-8 minutes total. Spread remaining apricot mixture over pork. Bake in preheatead oven and bake for 10-15 minutes. Turn pork and rebaste with apricot mixture.
  6. Continue baking for an additional 10 minutes or so, or until a meat thermometer registers at least 145 degrees.
  7. Place pork on a cutting board and let rest for about 5 minutes. Cut into 1-2 inch slices and serve with reserved apricot sauce.

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Apricot Mustard Glazed Pork Tenderloin

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If you love this recipe, you might also like:

Balsamic Plum Glazed Pork Tenderloin


Raspberry Chipotle Grilled Pork Tenderloin


Who Dished It Up First: Adapted from Cooking Light



  1. Pork Tenderloin is amazing, I agree. And pairing it with peaches is perfect.

  2. That apricot and mustard combo sounds great!

  3. This looks absolutely delicious! I have a pork tenderloin in the freezer right now and I’ll definitely be using this recipe as inspiration!

  4. This looks delicious, my family is going to love it!

  5. we love pork tenderloin for the exact same reason! it is so easy and so delicious

  6. This is going on our table this weekend! I just love that sauce!

  7. Mary Pat Lambden says:

    Do you think this would work with slightly rehydrated dried apricots? Just wondering. Looks awesome!
    Thanks, Mary Pat


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