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Apricot Pork Tenderloin


"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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55 m servings 440 cals
Original recipe yields 6 servings


  • Calories:
  • 440 kcal
  • 22%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 62.9g
  • 20%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 200 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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).


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 87
  1. 122 Ratings

Most helpful positive review

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 lef...

Most helpful critical review

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 cover...

Most helpful
Most positive
Least positive

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 lef...

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 t...

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 tenderloi...

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 micro...

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, s...

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, otherw...

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 sau...

This was good and simple. I used olive oil instead of butter. Next time I make this I will omit the honey and add some horseradish and dijon mustard.

This was excellent! My husband and I both loved it! The only change was that I used "Hot Mama's Apricot Habenero Jelly" (google it -- she's out of Utah and it's great jelly!) and used red win...