Tangy Apricot BBQ Pork Tenderloin: A Flavorful and Healthy Dinner Idea

For many families, including ours, pork is a cherished staple. From my husband’s legendary grilled pork ribs that make summer Sundays unforgettable to my own secret recipe for crispy pork schnitzel, this versatile meat consistently takes center stage in our kitchen. We’ve previously shared our insights and a mouthwatering recipe for braised pork chops, and today, we’re focusing on one of the most elegant and healthful cuts: pork tenderloin. Not only are we showcasing this delicious cut, but we’re also exploring the delightful harmony created when pork meets the sweet and tangy world of fruit preserves.

Pork Tenderloin: A Lean and Versatile Protein for Your Table

Did you know that pork tenderloin is recognized by the American Heart Association for its role in a balanced diet? It proudly carries the Heart-Check stamp, aligning with guidelines for a healthy eating pattern. This cut truly stands out, meeting the U.S. Department of Agriculture (USDA) standards for “extra lean” meat, meaning it contains less than 5 grams of fat, 2 grams of saturated fat, and 95 milligrams of cholesterol per serving. To put this into perspective, six other common pork cuts qualify as “lean,” with slightly higher fat content. So, when you choose pork tenderloin, you’re not just opting for deliciousness; you’re making a smart, heart-healthy choice. Always look for the Heart-Check stamp on packaging to ensure you’re getting a top-quality, lean cut.

Often hailed as the most tender part of the pig, the tenderloin typically comes in packages of two, though your local butcher might offer single cuts. Its inherent tenderness makes it ideal for quick cooking methods, ensuring a succulent and flavorful result every time. Its mild flavor also makes it an excellent canvas for a wide array of marinades, rubs, and sauces, allowing for endless culinary creativity.

Mastering the Cook: Essential Tips for Perfect Pork Tenderloin

Achieving perfectly cooked pork tenderloin is simpler than you might think, but a few key techniques can elevate your dish from good to exceptional.

The Golden Rule: Let Your Meat Rest

One of the most crucial steps, often overlooked, is allowing your cooked meat to rest before slicing. This principle applies universally, whether you’re preparing a roast, a steak, or in this case, a tenderloin. Resting allows the internal juices, which concentrate in the center during cooking, to redistribute throughout the meat. If you slice into it immediately, those precious juices will simply run out, leaving you with drier, less flavorful pork. Just as you might chill cookie dough before baking for a better texture, resting meat creates a superior dining experience. For pork tenderloin, a rest period of 10 to 15 minutes, loosely tented with foil, is typically sufficient to ensure maximum juiciness and flavor.

Achieving the Ideal Internal Temperature

The National Pork Board advises cooking loin roasts, chops, and tenderloin to a doneness similar to that of a steak. The key is to use a reliable digital meat thermometer. For a juicy, flavorful result, aim for an internal temperature between 145°F (medium-rare) to 160°F (medium). Remember, the 145°F recommendation should always be followed by a three-minute rest period. This rest allows for a slight carry-over cooking, ensuring food safety while preserving moisture. Many home cooks still overcook pork, fearing it won’t be safe. However, modern farming practices have made pork very safe to eat at these lower, more tender temperatures. Trust your thermometer for the best results!

The Magic of Preserves: Crafting a Tangy Apricot BBQ Sauce

Forget the notion that preserves are solely for spreading on toast or bagels! They are a secret weapon in savory cooking, offering a concentrated burst of fruit flavor, natural sweetness, and a beautiful gloss. For this recipe, we harnessed the delightful richness of Bonne Maman Apricot Preserves. By combining them with a few complementary ingredients, we created a truly exceptional Tangy Apricot BBQ Sauce. This isn’t just any sauce; it’s a vibrant, balanced blend that we brush onto the pork tenderloin during the final stages of cooking. The result is a glistening, caramelized coating that adheres beautifully to the meat, infusing every bite with an irresistible sweet and tangy depth.

The apricot preserves provide a natural sweetness and fruity tang, while other ingredients like vinegar and brown sugar amplify these flavors, creating a complex and perfectly balanced BBQ sauce. This sauce not only adds incredible flavor but also helps to keep the pork moist and tender, ensuring a memorable meal.

Our Approach to This Irresistible #PorkLUV Dish:

Creating this Tangy Apricot BBQ Pork Tenderloin is a straightforward process that yields impressive results. Here’s a breakdown of our method:

1. Preparation and Seasoning: We start by thoroughly patting the pork tenderloin dry with paper towels. This crucial step ensures a beautiful sear. Then, we generously season the meat with a simple yet effective blend of salt, pepper, and paprika. This seasoning not only flavors the pork but also helps to create that desired brown crust.
2. The Searing Process: Next, the tenderloin is braised (seared) in a hot pan until a rich, golden-brown crust forms on all sides. This initial sear isn’t just about color; it locks in moisture and creates a fantastic base for our apricot BBQ sauce to cling to, preventing it from sliding off during subsequent cooking.
3. Oven Finish and Basting: After searing, the pork finishes cooking in the oven. This gentle heat ensures even cooking throughout. The magic truly happens during the basting phase: after an initial 15 minutes of baking, we begin brushing the tenderloin with our homemade Tangy Apricot BBQ Sauce every 10 to 15 minutes. This repeated application builds layers of flavor and a glossy, caramelized exterior. For an extra touch of caramelization and a deeper crust, you can briefly broil the tenderloin on a low setting for 2 to 3 minutes at the very end.
4. Crafting the BBQ Sauce: The sauce itself is a symphony of flavors: sweet apricot preserves, tangy apple cider vinegar, rich brown sugar, a hint of prepared mustard, a touch of ketchup or tomato sauce, and our reserved seasoning blend. Simmered gently, these ingredients meld into a sauce that perfectly complements the tender pork.
5. Final Touch & Serving: Just before serving, for an extra burst of vibrant apricot flavor and a beautiful presentation, we love to drizzle warm Bonne Maman Apricot Preserves directly over the thinly sliced tenderloin. This simple addition elevates the dish, making it look as good as it tastes. Every bite is an explosion of sweet, tangy, and savory notes – a truly fabulous meal that will leave you craving more!

Tangy Apricot BBQ Pork Tenderloin

Author: Anna

Tangy Apricot BBQ Pork Tenderloin – an easy yet incredibly delicious way to prepare a lean and flavorful dinner for the whole family!

Average Rating: 5 out of 5 stars from 6 votes

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Course: Dinner, Main Course

Cuisine: American

Servings: 7 people

Calories: 190 kcal per serving

Ingredients

• 1.5 lbs pork tenderloins
• 1 tablespoon salt
• 2 teaspoon ground black pepper
• 1 teaspoon Hungarian paprika
• 4 tablespoon dark brown sugar
• ½ c apple cider vinegar
• 1 tablespoon prepared mustard
• ½ c Bonne Maman Apricot Preserves (for the sauce)
• 1 and ½ c ketchup or tomato sauce

Instructions

1. In a small dish or measuring cup, thoroughly mix together the salt, pepper, and paprika. This will be your primary seasoning blend for the pork.
2. Rinse the pork tenderloin under cool water and pat it completely dry with paper towels. A dry surface is essential for achieving a good sear.
3. Sprinkle the seasoning blend generously over the entire tenderloin and gently rub it in, ensuring the meat is evenly coated.
4. Set aside any remaining seasoning; it will be used later to enhance the flavor of your apricot BBQ sauce.
5. Preheat a lightly greased braiser or a large cast iron skillet over medium-high heat until it’s almost smoking. The high heat is critical for a good sear.
6. Carefully place the seasoned tenderloin into the hot skillet or braiser. Sear on each side until it develops a beautiful brown crust, approximately 3 to 4 minutes per side.
7. While the pork is searing, preheat your oven to 375 degrees F (190 degrees C).
8. Prepare a baking sheet by lining it with aluminum foil and placing a wire baking rack on top. This allows air to circulate around the pork for even cooking.
9. In the meantime, in a medium saucepan, combine the reserved seasoning, dark brown sugar, apple cider vinegar, prepared mustard, ½ cup of apricot preserves, and ketchup or tomato sauce. Bring the mixture to a boil, then reduce the heat and let it simmer for 3 to 4 minutes to allow the flavors to meld and the sauce to thicken slightly.
10. Transfer the braised pork tenderloin from the skillet to the prepared baking rack on the baking sheet and place it in the preheated oven.
11. Bake for 15 minutes.
12. After 15 minutes, remove the tenderloin from the oven and generously brush it with the prepared apricot BBQ sauce.
13. Return the pork to the oven and bake for another 10 minutes.
14. Brush the tenderloin with more of the BBQ sauce.
15. Bake for 10 more minutes.
16. Check the internal temperature of the meat using a digital thermometer. The pork is done when it reaches an internal temperature of 145 degrees F (63 degrees C).
17. For an even deeper caramelization and glaze, you can bake it for an additional 5 minutes or place it under the broiler (set on low) for 2 to 3 minutes, carefully watching to prevent burning until the sauce becomes beautifully caramelized.
18. Once cooked, transfer the pork tenderloin to a new sheet of aluminum foil. Bring the long sides of the foil together and fold them tightly, enclosing the tenderloin. Let it rest for 10 to 15 minutes. This essential step allows the juices to redistribute throughout the meat, ensuring it remains incredibly moist and tender.
19. Finally, slice the rested pork tenderloin into medallions and serve immediately. Drizzle with additional warm apricot preserves or the remaining BBQ sauce for an extra burst of flavor and a stunning presentation.

Notes

Store any leftover Tangy Apricot BBQ Sauce in a covered container in the refrigerator for up to 5 days. It makes a fantastic condiment for other meats or even as a spread!

Nutrition Information

Calories: 190 kcal | Carbohydrates: 18g | Protein: 20g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 63mg | Sodium: 1081mg | Potassium: 430mg | Sugar: 14g | Vitamin A: 175IU | Vitamin C: 1.5mg | Calcium: 17mg | Iron: 1.3mg

Disclosure: This recipe was developed as part of a collaboration with Bonne Maman and the National Pork Board. All opinions and culinary insights shared are 100% my own.