The only way to cook tenderloin. The apricot preserves are a perfect marriage with pork. Sweet without being too sweet! A family favorite!

Hope
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C).

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  • Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl.

  • Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts

439.7 calories; protein 24.2g 48% DV; carbohydrates 62.9g 20% DV; fat 11.4g 18% DV; cholesterol 85.7mg 29% DV; sodium 200mg 8% DV. Full Nutrition

Reviews (107)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/11/2010
Forget the butter...too messy! I rubbed my two tenderloins with olive oil and the seasonings. Everything else about the recipe is perfect and the pork was SO moist tender and delicious! The leftovers make the most wonderful pork sandwiches. Thanks....a hit with the family and so easy too! Read More
(100)

Most helpful critical review

Rating: 2 stars
11/14/2011
I liked this the first time I made it however the second time I did not like it at all. Not sure if it is the size pan I used or not but by the time it was done cooking it was practically covered in juices. I prefer my meat a liitle drier and crispy on the edges but moist inside. Read More
(8)
155 Ratings
  • 5 star values: 104
  • 4 star values: 33
  • 3 star values: 13
  • 2 star values: 5
  • 1 star values: 0
Rating: 5 stars
03/11/2010
Forget the butter...too messy! I rubbed my two tenderloins with olive oil and the seasonings. Everything else about the recipe is perfect and the pork was SO moist tender and delicious! The leftovers make the most wonderful pork sandwiches. Thanks....a hit with the family and so easy too! Read More
(100)
Rating: 4 stars
10/05/2009
This was really delicious. I followed the recipe exactly as written. The only problem I had was getting the butter to stick to the loin. I patted it dry first but the butter just continued to come off on my hands so I mixed the butter with the salt pepper and herbs and was then able to get it to stick to the pork. I will definitely make this again we loved the contrast of the sweet preserves against the salty pork. Read More
(89)
Rating: 5 stars
07/29/2009
This dish was so yummy! The tenderloin was so perfectly moist and the glaze was to die for. The only thing I did different was to put a fresh sprig of rosemary under and on top of the tenderloin. You will want to make sure that you reserve enough apricot mixture to pour over the finished product! Read More
(77)
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Rating: 5 stars
09/21/2009
Made as written with the exception of the sherry. I didn't have any on hand and used a dry burgandy wine. The tenderloin was wonderful and moist but the sauce made it so much better. I microwaved the remaining sauce and drizzled over the pork medalions. Will definitely make this recipe again. Read More
(34)
Rating: 4 stars
11/10/2009
This was very easy to make. I didn't bother with rubbing butter on the pork. Instead I sprinkled salt pepper and some fresh rosemary on it prior to baking. For the sauce I used fresh garlic sherry and apricot jam. I didn't bother with the honey. My family really liked this dish. I served with roasted potatoes and sautéed sugar snap peas. Read More
(24)
Rating: 5 stars
09/15/2011
Made this tonight and it was a hit. I loved how easy it was to make. I made this recipe with only one minor change. I brushed the tenderloin with olive oil rather than using the butter otherwise I followed the directions and it was awesome. Served it with green beans and mushrooms and mashed potatoes and a salad. I will definitely make this again. Thanks for sharing the recipe! Read More
(20)
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Rating: 5 stars
10/06/2009
I changed the recipe up a bit because I couldn't find apricot preserves in the store. I used peach instead and grand marnier instead of sherry. My pork tenderloin wasn't dry at all and the sauce adds everything you could want. Read More
(16)
Rating: 4 stars
01/11/2010
This was good and simple. I used olive oil instead of butter. Next time I make this I will omit the honey and add some horseradish and dijon mustard. Read More
(14)
Rating: 5 stars
02/19/2012
This was excellent! My husband and I both loved it! The only change was that I used "Hot Mama's Apricot Habenero Jelly" (google it -- she's out of Utah and it's great jelly!) and used red wine instead of sherry. I served it w/ rice I made in my rice cooker w/ vegetable stock instead of water and a side of green beans. I liked the hot jelly and it gave it some kick! Also threw in a 1/2 teaspoon of dijon mustard and left out the honey. It tasted as though it had marinated over night -- couldn't believe it was this flavorful for only 15 minutes of the glaze at the end. HIGHLY RECOMMEND!!! Read More
(12)
Rating: 2 stars
11/14/2011
I liked this the first time I made it however the second time I did not like it at all. Not sure if it is the size pan I used or not but by the time it was done cooking it was practically covered in juices. I prefer my meat a liitle drier and crispy on the edges but moist inside. Read More
(8)