Apricot Balsamic Glazed Pork Tenderloin
Pork tenderloin lacquered with a four ingredient glaze of apricot preserves, balsamic vinegar, lemon and herbes de Provence. Half the glaze is reserved before brushing, so it doubles as the sauce at the table. Fifteen minutes in a hot oven and ten minutes resting, and dinner is done.
Ingredients
Apricot Balsamic Glaze
- 2/3 cup smooth apricot preserves smooth rather than chunky, so it brushes evenly
- 1/4 cup balsamic vinegar
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon herbes de Provence or a pinch each of thyme and rosemary
For the Pork
- 1.25 pound pork tenderloin trimmed of excess fat and silverskin
- kosher salt and freshly ground black pepper to taste
Instructions
Make the Glaze
- First, take the pork out of the fridge and let it lose its chill while the oven heats. Preheat the oven to 425 degrees F.
- Next, combine the apricot preserves, balsamic vinegar, lemon juice and herbes de Provence in a small pot. Bring to a simmer over medium heat and hold it at a hearty simmer for about 10 minutes, until it thickens enough to coat the back of a spoon. Season to taste with salt and pepper.
- Then pour about half the glaze into a small bowl and set it aside for serving, so the brush never touches it.
Roast and Rest
- After that, place the pork on a parchment lined baking sheet and season it all over with salt and pepper. Brush generously on all sides with the remaining glaze.
- Bake for about 15 minutes, until the thickest part registers 140 degrees F on a meat thermometer. Because the tenderloin tapers, the narrow tail will read higher than the middle, so go by the thickest reading.
- Finally, rest the pork for at least 10 minutes before slicing. Carryover cooking brings it to 145 degrees F while it sits. Slice and serve with the reserved glaze.
Notes
Make ahead: the glaze keeps for up to 2 weeks refrigerated. Warm it gently to a brushable consistency before using, and do not reduce it a second time or it will turn tacky.
Storage: sliced pork keeps 3 days in the fridge and freezes for up to 2 months. Reheat covered at 300 degrees F with a spoonful of the reserved glaze.
Substitutions: peach, fig or cherry preserves work in place of apricot. Sherry vinegar gives a sharper, less sweet glaze.
Doneness: pull the pork at 140 degrees F. Carryover cooking brings it to the recommended 145 degrees F during the rest.
Nutrition values are an estimate.
Nutrition
Serving: 1serving | Calories: 315kcal | Carbohydrates: 38g | Protein: 31g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 92mg | Sodium: 320mg | Potassium: 620mg | Fiber: 1g | Sugar: 35g