Rating: 4.48 stars
40 Ratings
  • 5 star values: 26
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

Making a quick weeknight meal has never been easier. A little sweet, a little tangy, and bursting with fresh pork flavor, this dish is bound to become a new family favorite.

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Recipe Summary

prep:
5 mins
cook:
15 mins
additional:
3 mins
total:
23 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season tenderloin with salt and pepper.

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  • Stir together the preserves and mustard in a small bowl.

  • Place pork over a medium-hot fire and grill for about 15 minutes or until internal temperature reaches 145 degrees F, followed by a 3-minute rest time, brushing with mustard mixture in the last few minutes.

Nutrition Facts

1052 calories; protein 56.4g; carbohydrates 21g; fat 81.5g; cholesterol 275.4mg; sodium 699.2mg. Full Nutrition
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Reviews (33)

Most helpful positive review

Rating: 5 stars
02/04/2011
WOW! Great recipe for grilled pork - a perfect combination of sweet and slightly spicy! I used a 2 pound pork tenderloin and because my biggest fear is the dreaded "dried out" pork I chose to marinate this first. I mixed together some olive oil, garlic, rosemary, a pinch or two of kosher salt and a few splashes of white wine vinegar. I poked a few holes in the meat, cut it into kabobs (for more even cooking on the grill) and put everything into a ziploc bag. I let that marinate for 6 hours. I skewered the meat onto kabobs and and started grilling. For the glaze I used 3 Tbsp. of stone ground mustard for every 1/4 cup of apricot preserves (flipping the amounts) I felt the sweetness should come through more than the spicy. I microwaved the preserves for a few seconds in order to mix in the mustard better and reserved a bit of it as a dipping sauce. This turned out oh so good! I served this with "Baked Sweet Potatoes" by JennCook and "Tangy Mango Slaw" from this site. Read More
(107)

Most helpful critical review

Rating: 3 stars
06/17/2010
This was ok Read More
(7)
40 Ratings
  • 5 star values: 26
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/04/2011
WOW! Great recipe for grilled pork - a perfect combination of sweet and slightly spicy! I used a 2 pound pork tenderloin and because my biggest fear is the dreaded "dried out" pork I chose to marinate this first. I mixed together some olive oil, garlic, rosemary, a pinch or two of kosher salt and a few splashes of white wine vinegar. I poked a few holes in the meat, cut it into kabobs (for more even cooking on the grill) and put everything into a ziploc bag. I let that marinate for 6 hours. I skewered the meat onto kabobs and and started grilling. For the glaze I used 3 Tbsp. of stone ground mustard for every 1/4 cup of apricot preserves (flipping the amounts) I felt the sweetness should come through more than the spicy. I microwaved the preserves for a few seconds in order to mix in the mustard better and reserved a bit of it as a dipping sauce. This turned out oh so good! I served this with "Baked Sweet Potatoes" by JennCook and "Tangy Mango Slaw" from this site. Read More
(107)
Rating: 4 stars
06/30/2008
I made a few changes. I cooked 2 lbs of tenderloin used 1/2 c. apricot preserves and 1/2 c. honey dijon mustard. Cook 8 min. turn over baste cook another 8 min. turn over baste and cook another 2 - 3 min. until center is slightly pink and temp reaches 160 degrees. Fantastic and was a hit with the whole family. Read More
(54)
Rating: 5 stars
05/19/2008
This recipe was So easy and it was such a big hit with the hole family!!The apricot and the mustard really compliment each other well.I cant wait to make it again. Read More
(26)
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Rating: 5 stars
09/09/2008
Couldn't ask for an easier recipe! And it tastes good too! We will definitely have this again. Read More
(11)
Rating: 5 stars
08/12/2010
I followed the recipe exactly. The flavors went all the way through the meat. What baste was left over I microwaved to kill any bacteria and put it on the table to spoon over pork. Read More
(8)
Rating: 5 stars
06/01/2009
We will definitely be making this again. We even skipped the salt and pepper. Read More
(7)
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Rating: 3 stars
06/17/2010
This was ok Read More
(7)
Rating: 5 stars
07/11/2008
Quick easy and everyone loved it! Read More
(7)
Rating: 5 stars
07/20/2009
This is so easy quick and delicious. I left off the salt but otherwise made as written. I had a little of the sauce left over that I added honey to and heated. Poured over cut tenderloin. Everyone loved it. I will be making this again. Read More
(5)