A baked pork tenderloin recipe with just 4 ingredients: honey, apricot preserves, dijon mustard, and pork.
The great thing about pork tenderloin is that it’s incredibly forgiving (‘tender’ is in the name) and it works with so many different flavors. For a really easy weeknight meal, stir together a quick apricot dijon sauce to coat your pork before baking and in under an hour you’ll have a delicious, sweet and savory meal that everyone will love!
How to Bake Pork Tenderloin with Apricot Dijon Sauce:
- Stir together equal parts honey, apricot preserves, and dijon mustard in a small bowl.
- Slather the pork in two-thirds of the sauce and let it marinate for at least 30 minutes.
- Line a roasting pan with aluminum foil (honey tends to blacken quickly when heated for extended periods of time). Grease the foil 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.
- Pour the remaining one-third of the honey apricot dijon sauce evenly over the slices before serving.
Pork Tenderloin with Honey, Dijon and Apricot Preserves
Servings: 6
Calories: 255kcal
Ingredients
- 1/4 cup honey
- 1/4 cup apricot preserves
- 1/4 cup dijon mustard
- 2 lb pork tenderloin
Instructions
- In a small bowl, stir the honey, apricot preserves, and mustard. Use two-thirds of the sauce to marinate the pork for at least 30 minutes.
- Preheat oven to 350 degrees F. Line a baking pan with aluminum foil, as honey tends to blacken quickly when heated for extended periods of time. Grease the 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 stand for 10 minutes before slicing.
- Pour the remaining third of the honey apricot dijon sauce evenly over the slices before serving.
Nutrition
Calories: 255kcal | Carbohydrates: 19g | Protein: 32g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 201mg | Potassium: 623mg | Fiber: 1g | Sugar: 16g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 2mg
Simple, yet delicious. That’s the way it ought to be! :-D
Oh my goodness, this looks delicious. Perfect Sunday night dinner if you ask me.
Pork is my very favorite meat as well. I made a dijon herb crusted pork chop that was DELICIOUS.
I never was a huge fan of pork, but I’m learning to love it more. Tenderloin especially!
I agree. The fact that it’s typically so inexpensive and pretty healthy definitely helps!
I can only imagine how wonderful this tastes. I guess I’ll just have to make it. Oh, the horror.
This looks yummy! I never have much luck with apricot preserves. I wonder if you could sub either orange marmalade or if you’re feeling sassy, seedless red raspberry?
Looks “melt in your mouth” great! and we’re having pork loin tonight, couldn’t have come at a better time!
:)
This looks so delicious! I can’t wait to try it!
Uhm… yum. I’m making this tonight. Geesh.
I firmly believe no one can have too many recipes for pork tenderloin. I am saving this one to my h-u-g-e collection!
;-)
This looks great – and SO simple. Thank you!
That honey is gorgeous. What is it about honey that makes everything so much better?
Glazed pork loins always remind me of home. I can’t explain it but I love yours all the same.
I’m on my way over. ;)
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). :)
coating pork in apricots and mustard is one of my very favorite things.
Well I don’t normally like pork but that just looks amazing!
It’s because of your beautiful photos as always :-)
Incredible photography.. as always!
my days are not complete without new words from you. HOpe you are well.
xoxo
Yum! I think that I need to make this over the weekend!
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
How I adore sweet and savory, meat with fruit and honey. Perfect. Just perfect.
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This sounds and looks too good not to try!
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!
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)
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