This sticky apricot pork tenderloin is a favorite—tender, juicy, and coated in a glossy apricot glaze. It’s simple enough for a weeknight and elegant enough for a holiday meal, pairing well with many sides.
You won’t believe how easy this is to make.
This recipe uses just a handful of ingredients—basically apricot preserves, a little water and pantry seasonings, plus pork. If you already have salt, pepper and oil, you’re nearly ready to go.
Simple, flavorful and comforting: sticky on the outside, tender and juicy inside.
My method is straightforward and reliable: season the tenderloins, sear them in an oven-safe skillet until golden, then add a thinned apricot preserve sauce that bubbles and thickens as it cooks. The final step is a short roast in the oven, which finishes the pork to juicy perfection.
The result: a nicely browned exterior, a sticky apricot glaze, and a tender center.
How I make it
I start by seasoning the tenderloins well, then searing them in a hot, oven-safe skillet—cast iron works great. While they brown, I whisk apricot preserves with a bit of water to loosen the jam into a sauce. Pour that into the pan to deglaze and let it bubble for a minute or two so it becomes glossy and spoonable.
Then the whole pan goes into a 400°F oven for a short roast—about 15–20 minutes depending on thickness—until the internal temperature reaches your preferred doneness. Let the pork rest briefly before slicing and spoon the pan sauce over the top.
That’s it—really easy.
Pork tenderloin is one of those meals you wonder why you don’t make more often: it’s quick, impressive, and versatile. It pairs beautifully with mashed potatoes, roasted vegetables, a large green salad, or the sides you prefer for a holiday or casual dinner.
Leftovers are great too—slice thin for sandwiches or salads, shred for tacos, or toss into fried rice or pasta. The apricot glaze is mild and plays nicely with many flavor profiles. Try it on a baguette with arugula and chimichurri for an elevated sandwich option.
Whether you serve it for a weeknight dinner or a special occasion, this dish is easy to repeat and always satisfying.
This recipe is forgiving: slice thin for salads, shred for tacos, or make sliders with slaw and cheese. The apricot sauce complements sweet and savory pairings alike.
It’s a recipe you’ll make again and again.
Sticky Apricot Pork Tenderloin
Sticky Apricot Pork Tenderloin
Ingredients
- 2 pounds pork tenderloin (about 2 tenderloins or 2 filets)
- kosher salt and black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 (13 ounce) jar apricot preserves
- 1/4 cup water
Instructions
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Preheat the oven to 400°F (200°C).
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Pat the pork dry and season generously with kosher salt, black pepper, garlic powder and smoked paprika.
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Heat a tablespoon or two of olive oil in a cast iron or oven-safe skillet over medium-high heat. Sear the tenderloin on all sides until deeply golden brown.
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While searing, whisk the apricot preserves with the water until smooth. Pour the mixture into the hot skillet, let it bubble, then reduce to a simmer and cook 1–2 minutes to loosen and warm the sauce.
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Transfer the skillet to the oven and roast about 15 minutes, then check the internal temperature. Aim for about 155°F (68°C) for a slightly pink, juicy center, or cook to your preferred doneness.
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Remove from the oven and let the pork rest for a few minutes. Spoon the apricot sauce from the pan over the sliced tenderloin to serve.
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Yum.