Recipes
Sep 8, 2016

Recipe: Apricot-glazed pork tenderloin

By: Gilean Watts; food styling by Claire Stubbs; prop styling by Ann Marie Favot
Recipe: Apricot-glazed pork tenderloin

Add this sweet apricot-glaze to tonights pork tenderloin dinner.

Author: Maya Visnyei

Recipes
Sep 8, 2016

Recipe: Apricot-glazed pork tenderloin

By: Gilean Watts; food styling by Claire Stubbs; prop styling by Ann Marie Favot

Give your usual pork tenderloin dinner an update by adding a sweet and savoury apricot-glaze.

 

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Ingredients

  • 1/3 cup apricot jam
  • 1 tbsp Dijon mustard
  • 1 tbsp pure maple syrup or liquid honey
  • 1 pork tenderloin (about 450 g), trimmed
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 2 apricots, halved and pitted
  • 1 tbsp each: chopped fresh basil and fresh sage

Directions

1 In a small saucepan, stir together the jam, mustard and maple syrup.

2 Bring to a boil; reduce the heat to low and simmer, stirring often, until the mixture coats the back of a spoon, about 5 minutes.

3 Remove 3 tablespoons of the glaze to a small bowl and set aside.

4 Sprinkle the pork with the salt and pepper; brush all over with the glaze.

5 Place the pork on a greased grill over medium-high heat; cook, turning occasionally and brushing with some of the reserved glaze during the last minute of cooking time, until an instant-read thermometer inserted into the thickest part of the meat reads 160 ̊F, about 18 minutes.

6 Meanwhile, add the apricots to the grill, cut side down; cook, turning frequently and brushing with the remaining reserved glaze, until the fruit is softened and caramelized, about 5 minutes.

7 Remove the pork and apricots from the grill; let the pork stand for 5 minutes before slicing.

8 Sprinkle with the basil and sage and serve. 

Serves: 4

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Recipes

Recipe: Apricot-glazed pork tenderloin