Apricot-Glazed Pork
This post contains affiliate links. For more information, read my privacy policy.
With just 5 ingredients, plus salt and optional pepper, this Apricot-Glazed Pork makes for a delicious entree that comes together quick and easy. We don’t have pork often when left to our own devices, but we’ve been cooking it for my grandma a lot this past year. And y’all know me, I like to try new things so much I hardly ever make the same recipe twice! I’d make this one again in a heartbeat, though. I love fruit glazes paired with chicken or pork, there’s just something about that savory-sweet combination. You can also make this with peach, blackberry, or raspberry preserves, and those of you that can eat nightshades might enjoy the addition of a bit of chopped chili pepper or a sprinkle of red pepper in the glaze (pictured).
Looking for Low-FODMAPÂ Recipes?
The low-FODMAP diet is often prescribed for people with IBS or Small Intestinal Bacterial Overgrowth (SIBO), and there’s a huge overlap of that demographic with people with autoimmune disease. My e-book 28 Days of Low-FODMAP AIP combines both IBS- and autoimmune-friendly diets in a 28-day meal plan designed to jump start and simplify this often-challenging diet change. Just you wait: The meal plan includes 50 exclusive low-FODMAP recipes you won’t find on my website or anywhere else, with dishes like Chicken Vindalo, Jambalaya, and crispy, crunchy Tostones. You’ll be amazed at the variety of flavors still available to you! The ebook is available as a digital download for $9.99.
Apricot-Glazed Pork
Ingredients
- 1 pound pork tenderloin trimmed of fat
- 1-2 tablespoons extra virgin olive oil
- sea salt to taste
- ground black pepper to taste, omit for AIP
- dried rosemary to taste
- 1/2 cup apricot preserves check ingredients for AIP or IC
- 2 tablespoons lemon juice or to taste, omit for IC
Equipment
Instructions
- Preheat the oven to 425 degrees F. Rub the tenderloin down with the oil, salt, pepper, and rosemary, then refrigerate.
- Combine the apricots and lemon juice and season to taste with salt and pepper.
- Heat an oven-safe skillet over medium-high heat and add some olive oil to the pan. Sear the tenderloin for 3-4 minutes on each of at least two sides. You can do all four if you want, but that isn't necessary.
- Brush the tenderloin with a bit of the apricot glaze and bake 5 minutes before rotating and brushing again. Repeat every 5 minutes until the internal temperature reaches 145 degrees F. This usually takes about 20 minutes.
- Let the pork rest for 10 minutes before serving topped with any remaining glaze.