Lean and succulent, quick-seared pork tenderloin finished with a tangy, island-inspired sweet & sour glaze featuring apricot preserves, garlic, and ginger. All in one pan under 30 minutes.
My last official breaks for the foreseeable future (7-10 years through the rest of medical school, residency, and fellowship) are this Spring Break and this upcoming “summer” (if you consider research and studying a break).
And this Spring Break is over.
I will not whine.
People need doctors.
In the mean time, I get to dream-plan my first vacation when I finally get a permanent job. And if nothing gets in the way, that’ll be zip-lining and eating my way across Maui. Over the relatively short time I’ve spent in Maui, I have fallen head-over-heels in love with the land and the appreciation for it, the culture, the food, the unique mellow atmosphere that also kindles a spirit of adventure…
I can’t say this pork will deliver any of that, but island vibes were the first thing that hit me when I took my first bite.
The pork is seared and quickly roasted (under 15 minutes!) for a fork-tender texture like you won’t believe. Then the glaze comes together instantly in the same pan with broth/bits of pork flavor heaven, soy sauce, rice wine vinegar, Dijon, fresh garlic, ginger, and apricot preserves.
I cannot get over how yummy and flavorful this sauce is, and I know something is special when it’s this difficult to name. Here we have a sticky glossy apricot glaze that tastes reminiscent of sweet & sour sauce and virtually transports you to a luau in Polynesia, in like 20 minutes. But that wouldn’t fit in the title space.
While the recipe is nearly foolproof, my biggest warnings and tips for success are:
- Do not overcook the pork. (It’ll continue cooking as it rests.)
- Let the pork rest for at least 7ish minutes before cutting so you don’t lose all those precious juices. (Any juices that do end up on the cutting board, though, should be added to the sauce in the pan.)
Here I served it up with Hawaiian-seasoned roasted baby potatoes with melty truffle gouda, honey-dijon roasted Brussel’s sprouts, and toasted flatbread.
For the potatoes: Chop; steam 10 minutes; toss in EVOO, a little grainy Dijon, and plenty of Hawaiian seasoning; roast on a foil-lined baking sheet at ~425ºF 20-25 minutes; top with freshly shredded gouda (truffle flavor will change your life, try at your own risk) and chopped fresh chives.
Sweet & Sour Apricot Glazed Pork Tenderloin
Ingredients
- 8 oz pork tenderloin, trimmed and cut into 2 portions
- ~1/2 tsp oil (high-heat oil preferred)
- sea salt and ground black pepper
- 1/4 - 1/2 clove garlic, minced
- splash chicken broth
- 1/4 tsp minced ginger (jarred is fine)
- 1 Tbsp apricot preserves
- 1/2 Tbsp soy sauce
- 1/2 tsp grainy Dijon
- 1 tsp rice wine vinegar
Instructions
- Preheat oven to 400ºF.
- Season pork with salt and pepper.
- Heat oil in a medium-sized, oven-safe skillet over medium heat. Add more oil if pan is not nonstick. (Careful with heat if using olive oil so that it doesn't smoke.)
- Add pork and sear on all sides until just browned, about 2 minutes per side or 4 minutes total.
- Transfer skillet with pork to oven. Roast ~6 minutes. Quickly remove the pan (with a potholder!), flip the pork, and return to oven. Finish roasting another 4-6 minutes (depending on the thickness of the pork). Aim for an internal temp of 145ºF if testing with a meat thermometer, or press to test firmness (You should be able to indent easily when pressing, but it should have enough tension to start springing back to shape).
- Remove pork from pan and allow it to rest on a cutting board 5-10 minutes BEFORE CUTTING INTO IT.
- While pork is resting, place the same pan back on the stove over low heat. *REMEMBER THE HANDLE IS HOT. Add a splash of broth and stir to scrape up any browned bits. Add fresh minced garlic and cook about 1 minute. Stir in remaining ingredients. Bring to a gentle bubble, stirring occasionally, until thickened and glossy.
- Add any juices that have accumulated under the resting pork to the pan sauce. Slice (against the grain), and serve sauce over top.
