Tuesday, November 10, 2015

Apricot Dijon Pork Tenderloin

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I have been making this dish for several years and it has become a family favorite.

I have the same sauce posted on an earlier recipe for Apricot Glazed Pork Roast and have just adjusted the amounts for these pork tenderloins.

I find that tenderloin is the best cut of meat for this recipe and they always turn out perfectly.

Here's what you need:

1 package of pork tenderloin any size 2 - 4 pounds (they come in a set of two)
1 jar apricot jam
2 Tbs. Dijon mustard
2 tsp. thyme leaves

Preheat oven to 375 degrees.

In a 9 x 13 pan (I use the throw away kind) place the two pieces of pork tenderloin.
In a measuring cup mix the jam, Dijon, and thyme.
Pour over the tenderloins and cook for 45 minutes or until an instant read thermometer reads 145 degrees.  
Remove from oven and let rest 10 minutes before slicing and serving.
Serve sliced with the jam mixture from the pan as a sauce.
Best served with my Roasted Red Potatoes and salad.  Mmmm mmmm


Serves 6 - 8
Here's the handy printable - Apricot Dijon Pork Tenderloin


  1. Do you make extra jam mixture to pour over, or use it from the pan that it cooked in?

    1. Hi Susan,

      I only make the sauce once and pour it over the meat to cook and use it as a sauce after (the sauce it cooked in)



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