Apricot-Mustard Glazed Pork Tenderloin
Besides chicken breasts, pork tenderloin may be one of the most versatile proteins to cook with. As an added bonus, it doesn’t require much cook time so it’s perfect for weeknight meals.
The preparation of the pork itself in this recipe is quick, easy and foolproof. I actually have several recipes that start out with roasting the pork in this way and end with a different glaze or sauce.
- 2 (1-lb.) Pork Tenderloins
- Salt and Pepper to taste
- 2 Tbsp. Olive Oil
- 2 Tbsp. Butter (real butter)
- 1 Large Shallot, minced
- 1/2 Cup Apricot Preserves or Jam
- 1/3 Cup Bourbon
- 2 Tbsp Dijon Mustard
- 1. Preheat the oven to 400 degrees. Remove silver skin from tenderloins. Season pork with salt and pepper and let rest at room temperature for 10 minutes.
- 2. Add olive oil to a heavy bottom skillet on high heat. When pan is slightly smoking, add both tenderloins and brown on both sides for around 3-4 minutes each. Once browned, place on a foil lined sheet pan and roast in the oven for 16-20 minutes or until internal temperature reaches 155 degrees. Remove from oven when done and tent with foil for 10 minutes.
- 3. While the pork is roasting, add 2 Tbsp of butter to your skillet and reduce heat to medium. Add shallots and cook for 3-4 minutes. Add apricot preserves, bourbon and Dijon Mustard and cook until preserves are "melted" and sauce thickens a little.
- 4. After your pork has rested for 10 minutes, pour the accumulated juices into your sauce and cook another few minutes until flavors are incorporated.
- 5. Slice pork and spoon sauce over the top.
- Add a simple rice pilaf and steamed vegetable to complete this dish.