Honey Dijon Pork Loin with Apricot

Honey Dijon Pork Loin with Apricot

It sure ain’t getting easier than this.

Four very basic, very sincere ingredients.

Honey Dijon Pork Loin with Apricot

A hands-free forty minutes.

Sharp meets sweet meets soft and supple on my favorite meat.

Honey Dijon Pork Loin with Apricot

Honey Dijon Pork Loin with Apricot

  • 1/4 cup honey
  • 1/4 cup apricot preserves
  • 1/4 cup dijon mustard
  • 1-2 lbs pork tenderloin
  1. Stir the honey, preserves, and mustard in a small bowl to combine. Marinate the pork in 1/3 of the sauce for at least 30 minutes.
  2. Preheat oven to 350 degrees F. Line a roasting pan with aluminum foil, as honey tends to blacken quickly when heated for extended periods of time. Grease foil well so that the pork does not stick. Place tenderloin in the center of the pan and bake for 40 minutes. Remove from the oven and let the pork sit for 10 minutes before slicing thinly.
  3. Pour remaining 2/3 of the honey apricot dijon sauce evenly over the slices before serving.

 

pork-10

-Inspired by the ever-lovely, Mrs. F :)

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27 thoughts on “Honey Dijon Pork Loin with Apricot

  1. Nicole

    I’ll be honest… making pork loin scares me. But at the same time, I’m tired of eating hamburg every time I decide to cook something other than chicken. ;) And, well, you make this sound so easy! So, Girl, I am going to give it a try. (And I have a feeling that my hubby will love you forever because of it… because he’s tired of hamburg too). :)

    Reply
  2. [email protected] and spice

    Incredible photography.. as always!

    Reply
  3. [email protected] Flying ONION

    This has my dad’s name smothered all over it. I can’t wait to make it! There’s something so enticing about pork with fruit. :D

    Reply
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  5. Caitlin

    Boy I’m in love with your blog! I just made this recipe last night, it was so delicious – what a great combination of flavors. Thanks for sharing!

    Reply
  6. wlrunner

    I made this recipe tonight and it was delicious. Thanks for a great recipe (I also added a splash of white balsamic vinegar and some white pepper)

    Reply

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