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Apricot Glazed Pork Loin

Posted by Reuben Mickles on

Juicy Braised Pork Loin easy to make in 30 minutes

Apricot Glazed pork loin for the chef in you

Ingredients

  • 1 - 1 1/2 pound pork tenderloin
  • salt and pepper to taste
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3 tablespoons dry white wine Pinot Grigio used
  • 1 teaspoon fresh thyme
  • 1/2 cup chicken stock
  • 1/2 cup apricot preserves
  • 1 tablespoon Dijon mustard

Instructions

  • Separate tenderloins, pat dry with paper towels and season with salt, freshly cracked black pepper on all sides and ends.
  • Melt butter and add the olive oil in a large oven-safe skillet over medium-high heat and sear the tenderloin on all sides and ends.
  • Pour the white wine (Pinot Grigio used), thyme and chicken stock into the skillet and bake at 400° for 10 minutes. 
  • In a small bowl whisk the apricot preserves and Dijon mustard together. Brush over the top, sides and ends of the tenderloins and continue baking another 10-15 minutes or until the tenderloins are done as you like:
    145° medium rare, 150° medium, 155-160° well done/no pink
  • Remove from the oven, allow the pork to rest for 5 minutes, then slice and serve.

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