Pan-Roasted Pork Tenderloin with Apricot-Honey Glaze

I never get tired of cooking pork tenderloin, and my favorite method is pan roasting. It’s simple, it’s easy, it’s delicious. And, of course, it’s pretty darn fast because overcooking this wonderfully supple, tender meat is…well, not a good thing. Less than 30 minutes does it.

To finish it off, the glaze here is thick, rich, sticky, fruity, sweet, and loaded with flavor. And just as simple as the pork. What’s not to love?

Serves 4

Ingredients

• 1-1/4-lb pork tenderloin, trimmed
• 1 tbsp olive oil
• sea salt
• freshly ground black pepper
• 1 tbsp unsalted butter
• 1/4 cup apricot preserves
• 2 tbsp honey
• 1 tbsp white balsamic vinegar
• 1 tbsp finely chopped flat-leaf parsley

Trimmed Tenderloin

Preparation

1. Preheat the oven to 400° F.
2. Heat a large, cast-iron (or other ovenproof) skillet over medium heat and add the olive oil, swirling to coat. Season the pork tenderloin with salt and pepper and sear, turning until browned on all sides, 8-9 minutes total.
3. Place the skillet in the oven and roast until just cooked through but still pink in the middle, 16-18 minutes, depending on size.

Tenderloin Beginning to Sear 

After Turning

1. Meanwhile, heat a small, nonstick saucepan or skillet over medium-low heat and add the butter. When the butter has melted, add the preserves, honey, and vinegar and cook, stirring frequently, until thickened, 9-10 minutes. Remove from the heat and stir in the parsley. Season with salt and pepper.
2. About 5 minutes before the tenderloin is done, brush with half the glaze and continue roasting. Transfer to a cutting board and let rest 5 minutes.

Glaze Beginning to Cook

Apricot-Honey Glaze

1st Glaze

Brush with the remaining glaze, cut into 12 slices, and serve.

Pan-Roasted Pork Tenderloin with Apricot-Honey Glaze