Serious Eats: Recipes

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

Printed from http://www.seriouseats.com/recipes/2009/12/grilling-apricot-glazed-pork-tenderloin-recipe.html

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