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Roast Pork Tenderloin with Spicy Apricot Jam

Photo: Jennifer Causey; Styling: Lindsey Lower/Claire Spollen

Hands-on time 20 mins
Total time 30 mins

Serves 12 (serving size: 3 pork slices and 2 teaspoons apricot mixture)

Make the pork and jam mixture up to a day ahead.


  • 1/2 cup apricot preserves
  • 1 tablespoon white wine vinegar
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon crushed red pepper
  • 2 garlic cloves, finely chopped
  • 1 (1-pound) pork tenderloin, trimmed
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil

Nutrition Information

  • calories 81
  • fat 1.6 g
  • satfat 0.4 g
  • monofat 0.9 g
  • polyfat 0.2 g
  • protein 8 g
  • carbohydrate 9 g
  • fiber 0.0 g
  • cholesterol 25 mg
  • iron 0.0 mg
  • sodium 145 mg
  • calcium 6 mg

How to Make It

  1. Preheat oven to 425°.

  2. Combine preserves, vinegar, 1/4 teaspoon salt, red pepper, and garlic in a small saucepan; bring to a simmer. Cook 3 minutes or until slightly thickened.

  3. Sprinkle pork with remaining 1/2 teaspoon salt and black pepper. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Add pork to pan; cook 4 minutes or until browned. Turn pork over. Place pan in oven. Bake at 425° for 10 minutes or until thermometer registers 150°. Remove pork from pan; let stand 10 minutes. Cut pork into 36 thin slices. Serve with apricot mixture.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit