The things you can cook in 30 minutes should be classed as culinary life savers, right? But, pork tenderloin isn’t possibly the first option that pops up when you think of a “quick dinner.”
Actually, in less time than you would spend waiting for pizza delivery, you can make a beautifully glazed, dinner-party-worthy pork tenderloin.
The best thing about this apricot balsamic glazed pork tenderloin? You only need a handful of ingredients to bring it to life.
Pork loves fruity notes. For this one, apricot preserves bring the sweetness factor. Balsamic vinegar and a little lemon juice add some acidic tang. Herbes de Provence, in addition to sounding fancy, add a floral earthiness.
While the glaze is coming together, you can preheat the oven, relax for a few moments, and flip through a magazine or give your dog some snuggles!
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.
APRICOT BALSAMIC GLAZED PORK TENDERLOIN
- Baking Pan
- 2/3 cup smooth apricot preserve
- 1/4 cup balsamic vinegar
- 2 tbsp lemon juice
- 1 tsp Herbes de Provence
- kosher salt and black pepper freshly ground (for seasoning)
- 1.25 lbs pork tenderloin
- Preheat oven to 425 degrees F.
- Combine the sauce ingredients: preserves, vinegar, lemon juice, and Herbes de Provence in a small pot.
- Bring to a simmer over medium (for 10 minutes or until thickened).
- Season to taste with salt and freshly ground pepper.
- Pour some of the glaze into a small bowl for serving.
- Place the pork on a parchment-lined baking pan and season all over with salt and pepper.
- Brush generously on all sides with the pan sauce (glaze).
- Bake for about 15 minutes, or until the pork registers 140-145 on a meat thermometer.
- Let the pork rest for at least 10 minutes before slicing.
- Serve with additional glaze.
- Make the glaze ahead of time and store it in the refrigerator so it’s ready to use when needed.
- Trim the excess visible fat and silverskin from the pork tenderloin before baking for a leaner option.
- Choose low-sugar or no-sugar-added apricot jam for a healthier glaze.
- Sprinkle chopped fresh herbs like rosemary or thyme over the glazed pork loin before baking for added aroma and taste.
- Replace balsamic vinegar with red wine vinegar or apple cider vinegar for a different flavor note.
- If Herbes de Provence is not available, substitute with a combination of dried thyme, oregano, and rosemary.