Sticky Apricot Pork Tenderloin
A sale on pork tenderloin had me searching through my very large Word doc file for a new recipe to try. When I saw the words “sticky” and “apricot” in a recipe title, my search was over!
I can’t say enough good things about this very delicious—and easy—recipe for pork tenderloin with sticky apricot sauce. It’s so good that I made it two weeks in a row, the second time for family visitors to enjoy. Adults and kids alike gave it two thumbs up and left clean plates as proof.
Besides being crazy delicious, it’s so easy to make that you could throw it together after coming home from work and still eat at a reasonable time. It also qualifies as an impressive meal you’d make for special company. All in all, it’s definitely a keeper recipe and immediately gained regular rotation status in my house.
Besides the pork, there are only four other ingredients if you don’t count salt and pepper. A teaspoon each of garlic powder and smoked paprika plus a jar of apricot preserves and a little water does the trick. After sprinkling the seasonings over the pork, you sear the tenderloin in a cast iron skillet. While the meat is searing, you whisk together the apricot preserves and water which you will pour over the pork after it is browned. After a couple of minutes of simmering, you will pop the skillet into the oven and roast it for about 15 minutes. It really doesn’t get much easier than that.
The end result is a tender and juicy pork tenderloin which is coated with an absolutely delectable sticky apricot sauce. So flavorful! The sauce makes a tasty topping for any carb side dish—mashed potatoes, rice, or couscous, to name a few.
For its ease and flavor, I give this sticky apricot pork recipe my frantastic seal of approval!
Sticky Apricot Pork Tenderloin
Yield: 4 to 6
Ingredients
- 2 lbs. pork tenderloin (this is usually 2 filets)
- kosher salt and pepper
- 1 tsp. garlic powder
- 1 teaspoon smoked paprika
- 1 (13-oz.) jar apricot preserves
- 1/4 cup water
Directions
Preheat the oven to 400o F.
Pat the pork tenderloin dry with a paper towel. Season it all over liberally with salt and pepper. Season it with garlic powder and smoked paprika.
Heat the olive oil in a cast iron skillet over medium-high heat. Add the tenderloin and seared on all sides until deeply golden brown.
While searing, whisk together the preserves and water. Pour the mixture into the skillet and let it bubble up. Reduce it to the simmer and cook for 1 to 2 minutes.
Transfer the pan to the oven and roast for approximately 15 minutes, then take the internal temperature. It should be at least 145o degrees F.
Remove the pan and let the pork rest for three minutes. Spoon the apricot preserves in the pan over top and serve.
Source: A recipe from How Sweet Eats