Grilling: Apricot-Glazed Pork Tenderloin

Each week Joshua Bousel of The Meatwave drops by with a recipe for you to grill over the weekend. Fire it up, Joshua!

[Photograph: Joshua Bousel ]

I've noticed a very strong "glazed" theme with my recipe choices over the past month. It's totally unintentional—yet again, my mind wanders to another glazed food while searching for a recipe for Christmas dinner. This time the spotlight is on an apricot glaze for a pork tenderloin.

A quick and simple, yet full-flavored recipe is what attracts me to holiday recipes, and that's exactly what this one is. Just slap a well-seasoned tenderloin on the grill, cook to 150°F, coating it with a mixture of apricot jam and spicy brown mustard in the last five minutes. That's all you need for this lip-smackingly sweet and tangy piece of pork.

Grilled Apricot-Glazed Pork Tenderloin

Adapted from Martha Stewart

Grilling: Apricot-Glazed Pork Tenderloin

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About This Recipe

This recipe appears in: All the Holiday Recipes You Need

Ingredients

  • 2 pork tenderloins (about 12 ounces each), trimmed of silver skin and excess fat
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 1 jar (10 to 12 ounces) apricot jam, (about 1 cup)
  • 1/4 cup spicy brown mustard

Procedures

  1. 1

    Light one chimney full of charcoal. While the charcoal is lighting, whisk together jam and mustard in a small saucepan. Cook over medium heat until jam melts, 3 to 4 minutes; remove from heat. Transfer half to a small bowl for brushing. Cover pan to keep remaining sauce warm.

  2. 2

    When all the charcoal is lit and covered with gray ash, pour out and spread coals evenly over the charcoal grate. Clean and oil the cooking grate. Rub pork with oil; season with salt and pepper. Place the tenderloin on the grill and cook until it registers 150 degrees on an instant-read thermometer, turning 4 times during cooking to brown all sides, about 15-20 minutes. In the last 5 minutes of cooking, brush the pork with the reserved sauce.

  3. 3

    Cover pork loosely with foil; let rest 5 minutes before slicing. Serve drizzled with warm sauce.

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