This apricot glazed pork tenderloin is grilled to give it a nice crisp on the outside while keeping it juicy and tender on the inside.
I’m sitting here on my deck on this nice sunny Sunday afternoon writing this post. That might seem normal except for today is November 15th and I live in Chicago! The exceptionally nice late fall weather seemed like the perfect reason to do a final test of this grilled glazed pork tenderloin recipe. So, as I sit here with my laptop and wine, which is a great way to spend an afternoon, I’m thinking what’s so great about this recipe?
Well, ALOT!! Pork is such a versatile meat and this is a super easy and very tasty recipe. It only requires a few ingredients, most of which you probably have in your kitchen, and it doesn’t take much hands-on time. You can serve it as the main attraction for a great Sunday dinner, or even a dinner party, and it also makes great leftovers. The apricot glaze gives it this cool crunch on the outside – if your grill gets really hot it will get REALLY crunchy, which I actually kind of like. Oh, and did I mention it’s ready in just about 45 minutes?!
I grew up around apricots. We had apricot trees growing in our yard and we used to pick them in the summer and then dry them….we had lots of apricots! Too bad I didn’t really like them much when I was a kid. I actually still don’t love them as a fresh fruit but dried or in preserves, they are fabulous and especially good with pork!
For this recipe, I deviated a bit from my usual cooking for two theme. A pound of pork will serve 3-4 depending on who is eating and what you are serving it with, so I decided to keep it simple by using a pound. If you are having a larger party just get a 2-pound tenderloin or two one-pound tenderloins and double the ingredients for the glaze as well. The cooking time will increase a bit if you are using a larger tenderloin but won’t double so keep an eye on the internal temperature.
Since I’m a big fan of recipes that allow you to cook once and eat twice this grilled tenderloin gives you Sunday (or any day) Super for two and then you can use the leftovers to make these Pork Tacos, which are great for an easy weeknight meal!
While this recipe is designed for the grill, you can also roast the tenderloin in the oven – see the notes at the end of the recipe for details. Enjoy!!Print
This Grilled Apricot Glazed Pork Tenderloin makes a wonderful Sunday dinner and is ready in less than 45 minutes.
- 1 pound pork tenderloin, trimmed
- 2 teaspoons dried oregano
- 1 teaspoon dried, minced onion
- 1 teaspoon dried, minced garlic
- 1/2 teaspoon coarse ground pepper
- 1–2 teaspoons extra virgin olive oil
- 1/2 cup apricot preserves
- 1 teaspoon balsamic vinegar
- Pre-heat a grill to medium-high heat (approx. 450°F).
- Add oregano, onion, garlic and pepper to a small bowl and stir to combine. Add olive oil and mix well. Rub spice mixture on all sides of the tenderloin.
- Place the tenderloin on the pre-heated grill. Cook for 15-20 minutes (time may vary by 5-10 minutes depending on your grill) or until internal temperature reaches about 125 degrees.
- While the pork is cooking, heat the preserves in a small saucepan over low heat until they fairly liquid, about 5 minutes or until bubbly around the edges. Remove from heat and add balsamic vinegar and mix well.
- Brush all sides of the pork with the preserves (I leave the tenderloin on the grill while I do this, but it can get a little messy. Continue grilling until the temperature reaches 145 degrees, approximately 15 minutes. Remove from grill and let stand for 15 minutes. Slice the pork and either serve immediately or save for later use.
If cooking the pork in the oven, heat oven to 425 degrees and cook for 20 minutes initially. Check the temperature and continue cooking for a few more minutes or until the internal temperature reaches 125 degrees. Remove from oven to brush with apricot glaze, then cook for an additional 20 minutes or so, until temperature reaches 145°F.
- Serving Size: 4 ounces
- Calories: 245
- Fat: 3.8g
- Protein: 24.5g
Keywords: grilled pork, pork tenderloin recipes
Updated. Originally published in November 2015.