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Pork Tenderloin with Apricot Glaze
Prep Time:
15 minutes
Cook Time:
15 minutes
6 - 8 servings

2 Tbsp. Adams Reserve Kicked-Up Chicken Rub

2 whole pork tenderloins (about 3/4 lb. each)

3/4 c. apricot preserves

1/4 c. Dijon mustard

2 Tbsp. orange juice

1 Tbsp. H-E-B Pure Olive Oil


Heat oven to 400°F. Pat seasoning rub over all sides of pork, pres
sing to adhere. Set pork aside 5 or 10 minutes.
For glaze, blend preserves, mustard and orange juice in a small bowl.
Set aside.
Heat oil in a large skillet over medium-high heat about 3 minutes. Add
pork when skillet is very hot; brown pork on all sides. Transfer pork
to a large, rimmed baking sheet; glaze generously with mustard mixtur
e and place in oven 15 minutes or until pork reaches 145°F in the
Let stand 5 minutes. Slice pork thinly, drizzle with any remaining gla
ze and serve with fresh snow peas.

Nutritional Information

No Nutritional Information Available


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