Apricot-Glazed Pork
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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
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.