Ingredients
1 1/2 lb. pork tenderloin, approx.
1/2 cup apricot jam or preserves
2 Tbsp Dijon mustard
2 Tbsp balsamic vinegar
2 Tbsp brown sugar
1/8 tsp dried thyme leaves, or ½ tsp fresh (additional full stalks for garnishing)
Salt and freshly ground black pepper
Instructions
Preheat oven to 375 degrees F. Line a baking pan or baking dish with non stick aluminum foil.
Prepare the sauce by mixing together all the sauce ingredients in one bowl. Set aside.
Remove silverskin and any visible fat from the pork tenderloin. Pat dry and season with some salt and freshly ground pepper. Place into the foil lined pan or dish. Pour the sauce over the pork.
Cook in pre-heated 375 degree F oven for about 35 minutes, or until the pork reaches 145F, when tested in the thickest part of the pork with an instant read thermometer. Cooking time will vary depending on the exact size of your pork tenderloin.
Allow the pork to rest a few minutes, before slicing. Spoon some of the pan sauce over the slices.
Notes
This marinade would also work well with pork chops although they will not be as tender. Could also be used on chicken or chicken wings.
- Prep Time: 5 min
- Cook Time: 35 min
- Category: Pork
- Method: bake