Simple Glazed Pork Tenderloin Recipe

Glazed Pork Tenderloin With Preserves
Glazed Pork Tenderloin Diana Rattray
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 6 servings
Nutrition Facts (per serving)
357 Calories
9g Fat
39g Carbs
30g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 357
% Daily Value*
Total Fat 9g 12%
Saturated Fat 2g 11%
Cholesterol 83mg 28%
Sodium 369mg 16%
Total Carbohydrate 39g 14%
Dietary Fiber 0g 1%
Total Sugars 28g
Protein 30g
Vitamin C 5mg 24%
Calcium 26mg 2%
Iron 2mg 10%
Potassium 535mg 11%
*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.)

Pork tenderloin is a great cut of meat when you don’t have the time to make a whole roast but still want a succulent, flavorful slice of pork. It is special enough to serve for Christmas or Easter but so easy that you can also make it for dinner on a regular weeknight. 

Searing the meat on the stovetop before roasting it in the oven gives it a flavorful crust. Before searing, rub it with a grill seasoning blend, use your own seasoned salt, or plain salt and pepper. 

The tenderloin is glazed with a combination of peach or apricot preserves, balsamic vinegar, Dijon mustard, and brown sugar—all ingredients that go especially well with pork. Instead of peach or apricot preserves, you can use jam instead. The glaze is meant to be sweet and savory, but depending on the level of sweetness of the preserves or jam, you might want to cut down the amount of sugar. A low-sugar alternative is to use canned apricots or peaches, drained and finely chopped or pureed. They’ll add fruit flavor to the glaze without a lot of additional sugar. 

Serve the pork tenderloin with roasted or mashed potatoes, or grits. Because there isn’t any gravy, a saucy side dish such as scalloped potatoes or potato gratin works well too. For vegetables, any with a robust flavor are a nice contrast to the sweet and savory meat. Try roasted or steamed broccoli or braised greens, such as spinach or collard greens and kale.

Leftover pork loin can be refrigerated for two to three days. Instead of reheating the slices, you can also use them cold for a delicious sandwich filling.



  • 2 tablespoons olive oil

  • 2 pork tenderloins, about 1 1/2 pounds

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1 cup peach or apricot preserves

  • 2 tablespoons balsamic vinegar

  • 2 tablespoons Dijon mustard

  • 2 tablespoons brown sugar

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 350 F.

  3. Preheat oven to 350 F. Heat olive oil in a large skillet over medium heat. Trim excess fat and silver skin from pork. Season with salt and pepper or grill seasoning. Sear on all sides, about 6 to 8 minutes total. Transfer to a baking pan.

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

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

  6. Reheat remaining glaze and serve with the pork.

Serves 6.

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