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

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1-2-3 Pork Tenderloin with Apricot-Mustard Glaze
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  • Prep 10 min
  • Total 30 min
  • Servings 4
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Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe.
By Beth Dooley
Updated Jul 31, 2018


  • 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


  • 1
    Heat oven to 450°F. In a small bowl, mix together salt, thyme and pepper; rub over pork.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Remove from oven; cover and let stand 10 minutes before serving.
  • 6
    To serve, set pork on cutting board; slice into medallions, cutting at a diagonal going with the grain of the meat.

Tips from the Betty Crocker Kitchens

  • tip 1
    For an apple version of this recipe, substitute apple cider for the orange juice and 1 large tart apple, cored and chopped for the dried apricots.


Nutrition Facts are not available for this recipe
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