Description
Sweet and savory glaze coats juicy pork tenderloin. Perfect for a weeknight dinner or special occasion.
Ingredients
Units
Scale
- 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