*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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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.
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.
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.
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