Apricot-Mustard Grilled Pork Tenderloin Recipe - Allrecipes.com
Apricot-Mustard Grilled Pork Tenderloin Recipe
  • READY IN 20 mins

Apricot-Mustard Grilled Pork Tenderloin

Recipe by  

"This quick and simple recipe can be served with couscous and a cool cucumber and onion salad in Italian dressing."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    15 mins

    20 mins


  1. Season tenderloin with salt and pepper. Stir together the preserves and mustard in a small bowl. Place pork over a medium-hot fire and grill for about 15 minutes or until internal temperature reaches 145 degrees F (63 degrees C), brushing with mustard mixture in the last few minutes.
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Reviews More Reviews

Most Helpful Positive Review
Feb 04, 2011

WOW! Great recipe for grilled pork - a perfect combination of sweet and slightly spicy! I used a 2 pound pork tenderloin and because my biggest fear is the dreaded "dried out" pork I chose to marinate this first. I mixed together some olive oil, garlic, rosemary, a pinch or two of kosher salt and a few splashes of white wine vinegar. I poked a few holes in the meat, cut it into kabobs (for more even cooking on the grill) and put everything into a ziploc bag. I let that marinate for 6 hours. I skewered the meat onto kabobs and and started grilling. For the glaze I used 3 Tbsp. of stone ground mustard for every 1/4 cup of apricot preserves (flipping the amounts) I felt the sweetness should come through more than the spicy. I microwaved the preserves for a few seconds in order to mix in the mustard better and reserved a bit of it as a dipping sauce. This turned out oh so good! I served this with "Baked Sweet Potatoes" by JennCook and "Tangy Mango Slaw" from this site.

Most Helpful Critical Review
Jun 17, 2010

This was ok

Jun 30, 2008

I made a few changes. I cooked 2 lbs of tenderloin, used 1/2 c. apricot preserves and 1/2 c. honey dijon mustard. Cook 8 min. turn over, baste, cook another 8 min., turn over baste and cook another 2 - 3 min. until center is slightly pink and temp reaches 160 degrees. Fantastic and was a hit with the whole family.

May 19, 2008

This recipe was So easy and it was such a big hit with the hole family!!The apricot and the mustard really compliment each other well.I cant wait to make it again.

Sep 09, 2008

Couldn't ask for an easier recipe! And it tastes good too! We will definitely have this again.

Aug 12, 2010

I followed the recipe exactly. The flavors went all the way through the meat. What baste was left over I microwaved to kill any bacteria and put it on the table to spoon over pork.

Jun 01, 2009

We will definitely be making this again. We even skipped the salt and pepper.

Jul 10, 2008

Quick, easy, and everyone loved it!


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  • Calories
  • 183 kcal
  • 9%
  • Carbohydrates
  • 10.5 g
  • 3%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 24.2 g
  • 48%
  • Sodium
  • 242 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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