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Grilled Pork Tenderloin

Apricot Glaze:
6 tablespoons apricot preserves
2 tablespoons honey
2 tablespoons rum
3 tablespoons prepared Dijon mustard
Salt -- to taste
Freshly-ground black pepper -- to taste


For the pork:
1 pork tenderloin - (12 oz)
Salt -- to taste
Freshly-ground black pepper -- to taste
4 firm apricots -- halved, pitted


Apricot Glaze: Combine all ingredients in saucepan. Simmer over low heat until preserves melt and mixture blends together, about 3 minutes. (Makes about 3/4 cup)


For the Pork: Preheat grill. Oil grill rack. Season pork with salt and pepper to taste.


Place pork on grill and grill 10 minutes. Brush generously with Apricot Glaze. Place apricots, cut-side up, on grill. Brush with glaze. Grill pork, brushing occasionally with glaze, 15 minutes longer until meat is no longer red-pink in center. Apricots should be soft, but not mushy. If necessary, remove fruit from grill before pork is done.


To serve, cut pork into 1/2-inch-thick slices and arrange on platter with apricots. Serve any remaining sauce on the side.


This recipe yields 2 servings.



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