Apricot Balsamic Glazed Pork Tenderloin

Apricot Balsamic Glazed Pork Tenderloin

Oh, the things you can cook in 30 minutes. Life-savers, right?

Well, I’m guessing that pork tenderloin doesn’t immediately come to mind for a quick dinner. It totally should!

Apricot Balsamic Glazed Pork Tenderloin

Just think of it. In less time than you would spend waiting for pizza delivery, you can make a beautifully glazed, dinner-party-worthy pork tenderloin.

Thats pretty sweet if you ask me.

glaze ingredients

The best thing about pork tenderloin? You only need a handful of ingredients to bring it to life.

For this one, apricot preserves bring the sweetness factor. Pork LOVES fruit; you’ve gotta do it. Balsamic vinegar and a little lemon juice add some acidic tang. Herbes de provence, in addition to making you feel fancy, add a floral earthiness.

apricot balsamic glaze

While the glaze is coming together, you can preheat the oven and, I don’t know, flip through a magazine or something. Or give your dog some snuggles! If yours is anything like mine, he’s in the kitchen waiting for some attention/food anyway.

glazing pork tenderloin

After a little simmering, the glaze is ready to go on the pork. About 15 minutes later, the whole thing is done and you’re in pork heaven.

Actually I feel like pork heaven would have to include bacon, but this tenderloin in certainly in a good place.

Apricot Balsamic Glazed Pork Tenderloin


Apricot Balsamic Glazed Pork Tenderloin

This recipe makes plenty of glaze, enough to use on two tenderloins if you so choose.




  • 2/3 cup smooth apricot preserves
  • 1/4 cup balsamic vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon herbes de provence
  • kosher salt & freshly ground black pepper
  • 1.25 pound pork tenderloin, trimmed of excess fat & silverskin


  1. Take the pork out of the fridge. Preheat oven to 425 degrees F.
  2. Combine the preserves, vinegar, lemon juice & herbes de provence in a small pot. Bring to a simmer over medium heat and keep it at a hearty simmer for about 10 minutes, until thickened. Season to taste with salt and pepper. Pour some of the glaze into a small bowl for serving (this way it won't get contaminated when you're glazing the pork).
  3. Place the pork on a parchment lined baking sheet and season all over with salt and pepper. Brush generously on all sides with the glaze and bake for about 15 minutes, or until the pork registers 140-145 on a meat thermometer. (The temp will go up a few more degrees after you take it out of the oven.) Let the pork rest for at least 10 minutes before slicing. Serve with additional glaze.


Posted in: Fruit, Gluten-Free, Mains, Pork, Quick & Easy

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15 Responses to “Apricot Balsamic Glazed Pork Tenderloin”

  1. Natalie says:

    Yes, pork heaven SHOULD always include bacon. But this looks delicious! Thanks for sharing.

  2. Phyllis says:

    Dinner for Bastille Day this Sunday…solved! Merci!

  3. I just made this for dinner and it was absolutely delicious! My family loved it. Thanks for the wonderful recipe.

  4. Where have I been?! I should have found your blog forever ago with recipes like this. I must have been living under a rock or something.

    I don’t care how long it takes to make, this pork loin looks fantastic. I can almost taste the apricot and balsamic on the outside 🙂

  5. jp says:

    i did not have apricot preserve. but i had a few fresh apricots. i used them and fig spread combined to make the 2/3 cup. the results were fantastic!

  6. Catie says:

    I am not a cook, and I rarely make dinner. In fact, this was the first time I ever bought a pork tenderloin. I made this meal tonight and it was AMAZING! My five year old loved it as much as my husband and I. I used apricot balsamic since it was what I had on hand, and I threw raisins in the sauce or extra sweetness and texture. Thanks for the great recipe and adding to my small list of ideas to make for dinner.

  7. Chauncinique says:

    This is the first time that I’m making this dish. I also put the glaze on some baby carrots and bursell sprouts and roasted them. Delicious!!

  8. Denny says:

    This was excellent! I changed nothing! You can’t improve upon excellent

  9. Kris says:

    I used this for our Christmas dinner pork tenderloin, and it was SO yummy! I did substitute homemade black cherry jam for the apricot jam, and it worked very well.

  10. Ligia Wimer says:

    Bravo, i love this

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