Pork tenderloin gets overlooked because people don’t know what to do with it. It’s lean, it cooks fast, and without a sauce it tastes like nothing. This glaze fixes that. Apricot preserves and balsamic vinegar reduced together with lemon juice and herbes de Provence give you something sweet, tart, and slightly floral. A proper sear before the oven gets you a caramelized crust. Twelve minutes at 425°F and it’s done. Don’t skip the rest; cut it early and the juices run out onto the board rather than onto the plate.
How to Make Apricot Balsamic Glazed Pork Tenderloin
Reduce the glaze to a real thickness
Simmer the preserves, vinegar, and lemon juice for a full ten minutes. A thin glaze slides off and burns on the pan. You want it to coat the back of a spoon before it goes near the meat.
Resting time
Pull the pork at an internal temperature of 145°F and let it rest five minutes before slicing. Pork tenderloin is small, it carries over quickly, and slicing too soon is how it ends up dry. 
Apricot Balsamic Glazed Pork Tenderloin
- Total Time: 20 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Sweet and savory glaze coats juicy pork tenderloin. Perfect for a weeknight dinner or special occasion.
Ingredients
- 1 cups (237 ml) smooth apricot preserves
- 1/4 cups (60 ml) balsamic vinegar
- 2 tablespoons lemon juice
- 1 teaspoon herbes de provence
- kosher salt
- freshly ground black pepper
- 1 lbs (567 g) pork tenderloin
Instructions
- Take the pork out of the fridge.
- Preheat oven to 425°F (220°C).
- Combine the preserves, vinegar, lemon juice, and herbes de provence in a small pot.
- Bring to a simmer over medium heat and keep at a 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.
- 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°F (60-63°C) on a meat thermometer.
- Let the pork rest for at least 10 minutes before slicing.
- Serve with additional glaze.
Notes
- For a richer glaze, use apricot jam instead of preserves.
- To prevent overcooking, use a meat thermometer to ensure the pork reaches the proper internal temperature.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French-Inspired
Nutrition
- Serving Size: 6 oz
- Calories: 350
- Sugar: 15
- Sodium: 300
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 15
- Fiber: 2
- Protein: 30
- Cholesterol: 80
Frequently Asked Questions
How do I know when the pork tenderloin is done?
Use an instant-read thermometer. Pork tenderloin is safe and juicy at an internal temperature of 145F. Let it rest for 5 minutes before slicing.
Can I use a different type of fruit preserves?
Peach or fig preserves both work well with the balsamic and lemon. Stick with a smooth preserve rather than chunky for even coating.
What are herbes de Provence?
A dried herb blend from southern France, typically containing thyme, rosemary, oregano, marjoram, and lavender. It is sold at most grocery stores in the spice aisle.
