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With just 5 ingredients, plus salt and optional pepper, this Apricot-Glazed Pork makes for a delicious entree that comes together quick and easy. We don’t have pork often when left to our own devices, but we’ve been cooking it for my grandma a lot this past year. And y’all know me, I like to try new things so much I hardly ever make the same recipe twice! I’d make this one again in a heartbeat, though. I love fruit glazes paired with chicken or pork, there’s just something about that savory-sweet combination. You can also make this with peach, blackberry, or raspberry preserves, and those of you that can eat nightshades might enjoy the addition of a bit of chopped chili pepper or a sprinkle of red pepper in the glaze (pictured).

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Apricot-Glazed Pork

Prep Time10

Cook Time30

Servings servings

Ingredients

1 pound pork tenderloin trimmed of fat
1-2 tablespoons extra virgin olive oil
sea salt to taste
ground black pepper to taste, omit for AIP
dried rosemary to taste
1/2 cup apricot preserves check ingredients for AIP or IC
2 tablespoons lemon juice or to taste, omit for IC

Equipment

Instructions

Preheat the oven to 425 degrees F. Rub the tenderloin down with the oil, salt, pepper, and rosemary, then refrigerate.
Combine the apricots and lemon juice and season to taste with salt and pepper.
Heat an oven-safe skillet over medium-high heat and add some olive oil to the pan. Sear the tenderloin for 3-4 minutes on each of at least two sides. You can do all four if you want, but that isn't necessary.
Brush the tenderloin with a bit of the apricot glaze and bake 5 minutes before rotating and brushing again. Repeat every 5 minutes until the internal temperature reaches 145 degrees F. This usually takes about 20 minutes.
Let the pork rest for 10 minutes before serving topped with any remaining glaze.