The Briny Lemon: Skillet-Grilled Pork Tenderloin with Apricot Barbecue Sauce

I usually oven roast pork tenderloin, but grilling it results in delicious smoky flavor that you just can’t get indoors. So how do you get great grilled flavor and the convenience of roasting at the same time? Take that skillet to the grill!

Cast-iron is a cook’s best friend. Here, it allows the meat to soak up all that smoky grilled goodness while also providing the convenience of simple pan cooking, just like in your oven. Keep the barbecue theme going with an easy sweet and spicy sauce, based on apricot preserves and with chile-garlic sauce adding a touch of heat.

Serves 4

Ingredients

1-1/4-lb pork tenderloin, trimmed
1 tbsp olive oil
sea salt
freshly ground black pepper
2 tsp unsalted butter
1 garlic clove, finely chopped
1/3 cup apricot preserves
1 tbsp tomato paste
2 tsp chile-garlic sauce
2 tsp brown sugar
1 tsp cider vinegar
1 tsp Worcestershire sauce

Trimmed Tenderloin

Preparation

Light a grill for medium-high heat.
Place a large, cast-iron skillet on the grill and let heat 5 minutes. Add the olive oil, swirling (or brushing) to coat.
Season the pork tenderloin with salt and pepper and add to the skillet. Sear, turning until browned on all sides, 8-9 minutes total.
Move the tenderloin to an off-heat side of the skillet and cover the grill. Continue cooking the tenderloin, turning a couple times, until just cooked through but still pink in the middle, 16-18 minutes, depending on size.

Heat the Skillet First

Pork Beginning to Cook

After Turning

Move Slightly Off Heat

Meanwhile, heat a small saucepan over medium heat and add the butter. When the butter is foamy, add the garlic and sauté 1 minute. Add the apricot preserves and remaining ingredients and season with salt.
Bring to a light simmer, then reduce the heat to low, cover, and cook 10 minutes. Remove from the heat and let stand while the pork finishes.
About 5 minutes before the tenderloin is done, brush with most of the sauce. Transfer to a cutting board and let rest 5 minutes. Brush with more sauce and pass the remaining sauce at the table.