Simple Glazed Pork Tenderloin

Glazed Pork Tenderloin With Preserves
Glazed Pork Tenderloin Diana Rattray
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
329 Calories
11g Fat
21g Carbs
34g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 329
% Daily Value*
Total Fat 11g 15%
Saturated Fat 3g 15%
Cholesterol 95mg 32%
Sodium 179mg 8%
Total Carbohydrate 21g 8%
Dietary Fiber 1g 4%
Protein 34g
Calcium 21mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A simple glaze flavors this roasted pork tenderloin. A cup of fruity preserves is combined with some balsamic vinegar, mustard, and brown sugar to make the easy glaze.

A grill seasoning blend was added to the pictured pork tenderloin before searing, but feel free to use your own seasoned salt blend or plain salt and pepper.


  • 2 tablespoons olive oil
  • 2 pork tenderloins, about 1 1/2 pounds
  • grill seasoning blend or salt and freshly ground black pepper
  • 1 cup peach or apricot preserves
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons brown sugar

Steps to Make It

  1. Heat the oven to 350 F.

  2. Heat the olive oil in a large skillet over medium heat. Trim excess fat and silver skin from the pork. Season with the salt and pepper or grill seasoning. Sear on all sides, about 6 to 8 minutes total. Transfer to a baking pan.

  3. Combine the remaining ingredients in a saucepan and bring to a simmer. Remove from heat and set aside.

  4. Roast the pork tenderloin in the preheated oven for about 12 minutes. Brush generously with the glaze mixture and then continue roasting for 5 to 10 minutes longer, or until the pork registers at least 145 F on an instant-read thermometer inserted into the thickest part of a tenderloin.

  5. Reheat the remaining glaze and serve with the pork.

Serves 6.

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