Creating a quick dinner on a busy night is about having go-to recipes that are simple to make and no fail. These simple apricot glazed pork tenderloins are favorites in our house because they are quick cooking and moist, plus the prep time is low and clean up a breeze. I also love them because while pork tenderloins are a little pricey in the grocery store they are one of my favorite bargains in the Costco meat department, about half of what I would pay at my Publix. Your whole family will enjoy the tender and juicy pork enhanced by these simple Asian inspired flavors. This glaze is light and not over powering like some Asian sauces can be so the rest of your meal can be as easy as a conventional green salad and roasted veggies or more complex like a fun Asian inspired rice dish. The leftover meat is so tender it is ideal for toping salads for lunch or creating a very spectacular sandwich when paired with some Gouda, arugula, and onion jam on crusty bread.
Pork Tenderloins with Asian Apricot Glaze
Ingredients
For the Meat
- 2 pork tenderloins
- Olive oil
- Salt & pepper
For the Glaze
- ½ cup apricot jam
- 1 tbs Dijon mustard
- 1 tsp soy sauce
- 1 tsp +/- Sriracha or other hot sauce
- 1 tbs honey
- 2 cloves of garlic
- Dash of sesame oil
- Salt to taste
Instructions
-
Pre-heat your oven to 425 degrees. Liberally spray a boiler pan with non-stick spray then put you two tenderloins on top, coat them with a little olive oil and lots of salt and pepper. Place them in the middle of the oven and set your timer for 15 minutes.
-
While the meat is cooking stir together all the ingredients in the sauce. If it’s not mixing easily pop the mix into the microwave for about 30 seconds. Give the sauce a taste to adjust the salt, sweet and heat to your preference.
-
When your time is done give the meat a flip and then coat it lightly with the glaze. Return the meat to the oven for another 5-10 minutes or until the meat reaches about 145 degrees.
-
Any leftover glaze can be served at the table. Allow the tenderloins to rest for about 10 minutes before slicing.
