Pork Tenderloin Recipe With Apricot Preserves: Sweet Glazed Elegance in 30 Minutes

There’s a reason this pork tenderloin with apricot preserves has become my go-to for elegant dinners. A simple sear locks in juices while the sticky-sweet glaze caramelizes into a tender, glossy finish.

This method delivers restaurant-quality results with minimal effort. The apricot preserves create a natural glaze that balances the pork’s savory depth, and it all comes together in under 30 minutes.

You’ll end up with perfectly cooked pork—juicy inside, lightly crisp outside—coated in a glossy, fruit-forward sauce that pairs beautifully with roasted vegetables or mashed potatoes.

It’s the kind of dish that impresses guests but feels effortless to make. Here’s how to achieve that ideal balance of sweet and savory.

Ingredients for Pork Tenderloin Recipe with Apricot Preserves

Pantry staples meet a few fresh herbs for this glossy, elegant main.

The pork tenderloin is the star here. Look for pieces around 1.5 lb—any smaller and they dry out, any larger and they won’t cook evenly. I grab mine from Whole Foods or Costco (their organic ones are consistently tender). Trim the silver skin yourself (takes 2 minutes) or ask the butcher to do it. The apricot preserves need to be thick—not jam, not jelly. Smucker’s or Bonne Maman work perfectly.

No apricot preserves? Peach or mango jam work too (just avoid anything with added chunks). Want more tang? Swap Dijon for whole-grain mustard. Out of white wine? Apple cider vinegar at half the amount brightens the glaze. Fresh rosemary is ideal, but dried at one-third the amount works in a pinch. Chicken broth can be swapped for vegetable broth—no other changes needed.

Pork tenderloin cooks fast, so don’t prep it too early—keep it cold until ready to sear. The glaze can be made 2 days ahead and reheated gently. Leftovers? Slice thin and serve cold on sandwiches, or reheat in the microwave for 30-45 seconds (don’t overdo it or it’ll dry out).

Step-by-Step Instructions for Pork Tenderloin With Apricot Preserves

Here’s how to achieve that perfect balance of sweet and savory in record time.

Step 1: Season and Sear the Pork Tenderloin

Pat the 1.5 lb pork tenderloin dry with paper towels, then season evenly with the 1 tsp kosher salt and 0.5 tsp black pepper. I always press the seasoning into the meat so it adheres well and creates a beautiful crust.

Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add the pork tenderloin and sear for 3-4 minutes per side until golden brown on all surfaces. You’ll know it’s ready to flip when it releases easily from the pan—don’t force it or you’ll tear the crust.

Step 2: Create the Apricot Glaze

While the pork sears, mince the 3 cloves garlic cloves and chop the 1 tbsp fresh rosemary. In a small bowl, whisk together the 0.75 cup apricot preserves, 2 tbsp Dijon mustard, and 1 tbsp soy sauce until smooth. This glaze will caramelize beautifully in the oven.

After searing, remove the pork from the skillet and set it aside. Reduce heat to medium and add the remaining 1 tbsp olive oil, minced garlic, and chopped rosemary. Cook for 30 seconds until fragrant, then pour in the apricot mixture. Stir for 1 minute to combine all those flavors.

Step 3: Deglaze and Finish in the Oven

Pour in the 0.25 cup dry white wine and 0.25 cup chicken broth, scraping up all the browned bits from the bottom of the pan. These fond bits are pure flavor—don’t let them go to waste. Let the mixture simmer for 2 minutes until slightly reduced.

Return the pork to the skillet, spooning the glaze over the top. Transfer the skillet to a preheated 400°F oven and roast for 10-12 minutes until the pork reaches an internal temperature of 145°F. The glaze should be bubbly and slightly thickened.

Step 4: Rest and Serve with Finishing Glaze

Remove the pork from the oven and transfer it to a cutting board. Stir the 1 tbsp unsalted butter into the glaze in the skillet until melted. This adds a beautiful sheen and richness to the sauce. Let the pork rest for 5-10 minutes before slicing—this ensures all those juices redistribute for maximum tenderness.

Slice the pork into 1-inch thick medallions and arrange on a platter. Spoon the warm apricot glaze over the top and serve immediately. Each slice should be juicy with a glossy, slightly sticky coating that perfectly balances sweet and savory flavors.

Make-Ahead Tips for This Dish

Prep the Glaze Ahead

Whisk together the 0.75 cup apricot preserves, 2 tbsp Dijon mustard, and 1 tbsp soy sauce up to 2 days before cooking. Store in an airtight container in the fridge. The flavors meld beautifully overnight. 💡

Trim and Season Early

Pat the 1.5 lb pork tenderloin dry and season with 1 tsp kosher salt and 0.5 tsp black pepper up to 12 hours ahead. Keep it uncovered in the fridge to dry the surface for a better sear.

Pre-Mince Aromatics

Mince the 3 garlic cloves and chop the 1 tbsp fresh rosemary the night before. Store them together in a small container with a damp paper towel to keep fresh. This saves precious minutes during cooking.

Preheat the Skillet

Place your oven-safe skillet in the oven while it preheats to 400°F. A hot skillet ensures an even sear and prevents sticking. Just

Reheat with Care

For leftovers, slice into 1-inch medallions and reheat in a skillet over medium-low heat with a splash of chicken broth for 2-3 minutes per side. This keeps the pork moist and the glaze glossy. 🔥

Assemble for Meal Prep

Cook the pork fully, then slice and store with the glaze in a sealed container for up to 4 days. It’s perfect for quick lunches—just microwave for 45-60 seconds and serve over rice or greens.

Frequently Asked Questions