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

1-2-3 pork tenderloin with apricot-mustard glaze Entree
1-2-3 Pork Tenderloin with Apricot-Mustard Glaze
  • Prep 10 min
  • Total 30 min
  • Servings 4

Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe. MORE+ LESS-

Updated July 31, 2018


pork tenderloins (about 3/4 pound each)
teaspoon salt
teaspoon dried thyme leaves
teaspoon coarsely ground pepper
tablespoon olive oil
cup fresh orange juice
tablespoons Dijon-style mustard
tablespoons brown sugar
teaspoon grated orange peel
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.

Expert Tips

  • 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 Information

No nutrition information available for this recipe

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