We’re fortunate to live where grilling is a year-round option, and even back in Michigan we often fired up the grill through the fall. When I plan a grilled meal, I prefer to cook everything outside so I don’t need to heat the oven. Pork tenderloin is an ideal cut for the grill: it’s lean, tender, mild in flavor, and widely liked.

The pork tenderloin is a long, narrow, boneless cut from the muscle alongside the backbone. It’s one of the leanest and most tender cuts available, which can make it pricier, but a small portion goes a long way when paired with suitable sides. I often buy tenderloins when they’re on sale and freeze extras for quick weeknight dinners.

Fruit pairs beautifully with pork, and apricots are among my favorites. This apricot-glazed pork tenderloin comes together quickly, making it perfect for busy weeknights while still elegant enough for guests. I served it with grilled baby potatoes and asparagus. If fresh apricots are in season, try grilling halved apricots alongside the meat for extra flavor and presentation.

Buon Appetito!
Deborah Mele

Apricot Glazed Grilled Pork Tenderloin

Yield:
Serves 4

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Tender grilled pork tenderloin finished with a bright apricot glaze—an easy, flavorful main course for weeknights or entertaining.

Ingredients

• 1/3 cup apricot jam
• 1 1/2 tablespoons Dijon mustard
• 1 tablespoon maple syrup
• Pinch red chili flakes (optional)
• 1 pork tenderloin, trimmed; salt & pepper to taste

Instructions

1. Combine apricot jam, Dijon mustard, maple syrup, and chili flakes (if using) in a small saucepan.
2. Bring the mixture to a boil, then reduce heat and simmer until slightly thickened, about 5 minutes.
3. Reserve a few tablespoons of the glaze for finishing the pork, and set aside.
4. Preheat the grill to medium-high heat.
5. Season the pork tenderloin with salt and pepper.
6. Place the tenderloin on the preheated grill and cook, turning occasionally for even browning.
7. When the internal temperature reaches about 160°F (71°C), brush the pork with the glaze during the last minute or two of cooking.
8. Remove the pork from the grill and let it rest for 5 minutes before slicing.
9. Slice into 1/2-inch pieces, arrange on a platter, and drizzle with the reserved glaze before serving.

Nutrition Information:

Yield: 4
Serving Size: 1

Amount Per Serving:
Calories: 113
Total Fat: 1g
Cholesterol: 16mg
Sodium: 175mg
Carbohydrates: 21g
Sugar: 15g
Protein: 6g

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