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

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By Betty Crocker Kitchens

July 31, 2018

pork tenderloins (about 3/4 pound each)

teaspoon salt

teaspoon dried thyme leaves

1/2

teaspoon coarsely ground pepper

tablespoon olive oil

1/2

cup fresh orange juice

tablespoons Dijon-style mustard

tablespoons brown sugar

teaspoon grated orange peel

1/4

cup chopped dried apricots

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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.