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Savory Pan-Seared Pork Tenderloin Recipe with Easy Apricot Glaze

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A quick and easy pan-seared pork tenderloin with a glossy, tangy-sweet apricot glaze that balances savory and sweet flavors perfectly. This recipe is perfect for busy weeknights or impressing guests with minimal effort.

Ingredients

Scale
  • 1 to 1.5 pounds pork tenderloin, trimmed of silver skin
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil (extra virgin recommended)
  • 1 tablespoon unsalted butter, softened
  • 2 cloves garlic, minced
  • 1/3 cup apricot preserves (about 110 grams)
  • 1 tablespoon soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon fresh thyme, chopped (optional)
  • Pinch of red pepper flakes (optional)

Instructions

  1. Trim and season the pork: Remove silver skin from the tenderloin and pat dry. Season generously with salt and black pepper. Let sit at room temperature for 10 minutes.
  2. Make the apricot glaze: In a small bowl, whisk together apricot preserves, soy sauce, apple cider vinegar, minced garlic, fresh thyme, and red pepper flakes if using. Set aside.
  3. Heat the pan: Place a heavy-bottomed skillet over medium-high heat and add olive oil. Heat until oil shimmers but does not smoke.
  4. Sear the pork tenderloin: Place pork in the hot pan and sear without moving for 3-4 minutes until golden crust forms. Flip and sear the other side for 3-4 minutes. Rotate and sear edges for 1-2 minutes total.
  5. Add butter and baste: Reduce heat to medium. Add butter to the pan and baste the pork with melted butter using a spoon.
  6. Glaze and finish cooking: Pour apricot glaze over pork. Cook, spooning glaze frequently, for 5-7 minutes until internal temperature reaches 145°F (63°C).
  7. Rest the meat: Remove pork from pan, tent loosely with foil, and rest for 5-10 minutes.
  8. Slice and serve: Slice tenderloin into 1/2 inch thick medallions and spoon leftover glaze over slices.

Notes

Patting the pork dry before searing is crucial for a good crust. Use a meat thermometer to ensure perfect doneness at 145°F (63°C). If glaze thickens too much, add a splash of water or broth to loosen. Avoid overcrowding the pan for even cooking. Rest meat before slicing to retain juices.

Nutrition

Keywords: pork tenderloin, apricot glaze, pan-seared pork, easy dinner, quick recipe, savory and sweet, weeknight meal

Find it online: https://bitefuljoy.com/savory-pan-seared-pork-tenderloin-recipe-with-easy-apricot-glaze/