Apricot Pork Tenderloin Recipe - Allrecipes.com
Apricot Pork Tenderloin Recipe
  • READY IN 55 mins

Apricot Pork Tenderloin

Recipe by  

"The only way to cook tenderloin. The apricot preserves are a perfect marriage with pork. Sweet without being too sweet! A family favorite!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    45 mins

    55 mins


  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl.
  3. Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
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Reviews More Reviews

Most Helpful Positive Review
Mar 11, 2010

Forget the butter...too messy! I rubbed my two tenderloins with olive oil and the seasonings. Everything else about the recipe is perfect and the pork was SO moist, tender and delicious! The leftovers make the most wonderful pork sandwiches. Thanks....a hit with the family, and so easy too!

Most Helpful Critical Review
Nov 14, 2011

I liked this the first time I made it however the second time I did not like it at all. Not sure if it is the size pan I used or not but by the time it was done cooking it was practically covered in juices. I prefer my meat a liitle drier and crispy on the edges but moist inside.

Oct 05, 2009

This was really delicious. I followed the recipe exactly as written. The only problem I had was getting the butter to stick to the loin. I patted it dry first, but the butter just continued to come off on my hands, so I mixed the butter with the salt, pepper and herbs and was then able to get it to stick to the pork. I will definitely make this again, we loved the contrast of the sweet preserves against the salty pork.

Jul 29, 2009

This dish was so yummy! The tenderloin was so perfectly moist and the glaze was to die for. The only thing I did different was to put a fresh sprig of rosemary under and on top of the tenderloin. You will want to make sure that you reserve enough apricot mixture to pour over the finished product!

Sep 21, 2009

Made as written with the exception of the sherry. I didn't have any on hand and used a dry burgandy wine. The tenderloin was wonderful and moist, but the sauce made it so much better. I microwaved the remaining sauce and drizzled over the pork medalions. Will definitely make this recipe again.

Nov 10, 2009

This was very easy to make. I didn't bother with rubbing butter on the pork. Instead I sprinkled salt, pepper and some fresh rosemary on it prior to baking. For the sauce, I used fresh garlic, sherry and apricot jam. I didn't bother with the honey. My family really liked this dish. I served with roasted potatoes and sautéed sugar snap peas.

Sep 15, 2011

Made this tonight and it was a hit. I loved how easy it was to make. I made this recipe with only one minor change. I brushed the tenderloin with olive oil rather than using the butter, otherwise I followed the directions and it was awesome. Served it with green beans and mushrooms and mashed potatoes and a salad. I will definitely make this again. Thanks for sharing the recipe!

Oct 06, 2009

I changed the recipe up a bit because I couldn't find apricot preserves in the store. I used peach instead, and grand marnier instead of sherry. My pork tenderloin wasn't dry at all, and the sauce adds everything you could want.


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  • Calories
  • 440 kcal
  • 22%
  • Carbohydrates
  • 62.9 g
  • 20%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 11.4 g
  • 18%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 24.2 g
  • 48%
  • Sodium
  • 265 mg
  • 11%

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

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