Pork Tenderloin with Apricot Glaze

Prep Time:
15 minutes
Cook Time:
15 minutes
6 - 8 servings

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2Tbsp.Adams Reserve Kicked-Up Chicken Rub,

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

3/4c.apricot preserves,

1/4c.Dijon mustard,

2Tbsp.orange juice,

1Tbsp.H-E-B Pure Olive Oil,


1Heat oven to 400°F. Pat seasoning rub over all sides of pork, pressing to adhere. Set pork aside 5 or 10 minutes.

2For glaze, blend preserves, mustard and orange juice in a small bowl. Set aside.

3Heat 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 mixture and place in oven 15 minutes or until pork reaches 145°F in the center.

4Let stand 5 minutes. Slice pork thinly, drizzle with any remaining glaze and serve with fresh snow peas.

Nutritional Information

No Nutritional Information Available

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