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Apricot-Mustard Grilled Pork Tenderloin

"This quick and simple recipe can be served with couscous and a cool cucumber and onion salad in Italian dressing."
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Ingredients

20 m servings 183 cals
Original recipe yields 4 servings

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Directions

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  • Prep

  • Cook

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  1. Season tenderloin with salt and pepper. 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 (63 degrees C), brushing with mustard mixture in the last few minutes.

Nutrition Facts


Per Serving: 183 calories; 4.7 g fat; 10.5 g carbohydrates; 24.2 g protein; 74 mg cholesterol; 242 mg sodium. Full nutrition

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Reviews

Read all reviews 33
  1. 39 Ratings

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Most helpful positive review

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 ma...

Most helpful critical review

This was ok

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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 ma...

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 an...

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.

Couldn't ask for an easier recipe! And it tastes good too! We will definitely have this again.

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.

This was ok

We will definitely be making this again. We even skipped the salt and pepper.

Quick, easy, and everyone loved it!

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. Ever...