Glazed Apricot-Dijon Pork Tenderloin Roasted with Caramelized Onions

Easy enough for a weeknight family supper but elegant enough for an Autumn dinner party, here is my new favorite recipe for pork tenderloin.  Go ahead and roast 2 tenderloins even if you don’t need that much because the leftovers are scrumptious. Recipe inspired from Pure Flavor, by Kurt Beecher Dammeier, but I’ve adapted it for fool-proof results.

Glazed Apricot Dijon Pork Tenderloin with Caramelized Onions

Serves 4-6


  • 2/3 cups Smucker's All-Fruit Apricot Preserves
  • 2 tablespoons Dijon Mustard
  • 2 tablespoons whole grain mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 2 Medium onions (thinly sliced)
  • extra virgin olive oil
  • 2 pork tenderloins (trimmed)
  • coarsely ground black pepper


1. In a small bowl, combine the preserves, Dijon mustard, Whole-grain mustard, salt, black pepper and cayenne. Set aside. (may be made up to one week ahead)
2. Preheat oven to 400 degrees.
3. Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add the sliced onions and sauté until they have softened and are beginning to show some color. Meanwhile, season the pork tenderloins with salt and pepper. Transfer the onions to a baking dish just large enough to hold the two pork tenderloins. Return the skillet to the heat and add a bit more olive oil if necessary. Add the tenderloins, brown then on all sides, then remove them from the skillet and set them on top of the sauted onions.
4. Spoon the reserved apricot glaze over the pork and roast in preheated oven for 20-30 minutes or until the pork reaches an internal temperature of 150 degrees. (instant read thermometer is the way to go here…a very small yet worthwhile investment to make if you don’t have one already) Let the pork rest for 10 minutes before serving. Cut tenderloins into 1/2 to 1 inch slices and serve with the caramelized onions.







  • Reply
    November 8, 2013 at 6:33 pm

    Brought home some pork tenderloin tonight with no plan! Thank you for sharing this great recipe, I have everything on hand so dinner tonight is a done deal!!

  • Reply
    November 12, 2012 at 7:36 pm

    I made this tonight and it was outstanding. My family loved it and it quick and very easy to prepare.

    • Reply
      November 12, 2012 at 11:46 pm

      I’m so glad! Thanks for letting me know.

  • Reply
    November 2, 2012 at 9:52 pm

    This looks absolutely amazing!

  • Reply
    November 2, 2012 at 9:25 pm

    I’m always looking for good pork ideas, thanks for the recipe!

  • Reply
    My Little Italian Kitchen
    November 2, 2012 at 2:12 pm

    very yummy indeed!

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