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Sliced roasted duck breast with a golden-brown glaze, arranged on a bed of sautéed purple cabbage and garnished with fresh thyme sprigs on a white serving platter.
Penny Kovacs

Pork Tenderloin with Apricot Glaze

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This Pork Tenderloin with Apricot Glaze is bursting with flavor and so easy you will want to make it again and again!  The pork comes out so tender and juicy and the apricot ginger sauce is sweet and tangy.  It's the perfect combination for a delicious dinner.  I made a quick and easy savory cabbage to serve it over but it would be amazing over cauliflower rice or your favorite rice too.  I can’t wait for you to try this one!
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Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 6 people
Course: Dinner, Main Course, Pork, Protein
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 lb Pork Loin I like Rastelli Delivered
  • 8 oz Apricot Jam unsweetened
  • 2 tsp Ginger Root minced
  • 2 cloves Garlic peeled
  • 1/2 tsp Thyme dried
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 Tbsp Coconut Aminos
  • 1 Lime juiced

Method
 

  1. Preheat oven to 350°
  2. Pat pork loin dry with paper towels and place in oven safe baking dish
  3. Add remaining ingredients to blender and blend till smooth
  4. Pour half of the sauce over pork loin and brush to coat
  5. Bake 10 minutes
  6. Remove and pour remaining sauce over pork
  7. Return to oven and bake 10-15 minutes longer or until pork reaches 145˚ at thickest part, it will be slightly pink when served
  8. Turn oven to broil and broil a few minutes if you want the sauce to brown and crisp a bit (optional)
  9. Let rest covered with foil for 5 minutes before slicing.
  10. Enjoy!

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