This easy pork tenderloin only takes a few minutes to put together with flavorful results. Just stud the tenderloin with the garlic, roast for 20 minutes, and brush with the glaze. Return to the oven to thicken the glaze and finish cooking the pork, then slice and serve with roasted carrots or a spinach salad.
This recipe was featured in both our story on dorm cooking and our Easy Weeknight Dinners photo gallery.
- Yield: 3 to 4 servings
- Difficulty: Easy
- Total: 1 hr
- Active: 10 mins
- 1 (1-pound) pork tenderloin, trimmed
- 1 garlic clove, sliced into 6 thin pieces
- 1/2 cup apricot preserves (preferably with whole fruit)
- Juice of 1/2 medium lemon
- 1/8 teaspoon red pepper flakes
- 1/8 teaspoon cumin
- 1 tablespoon olive oil
- Heat the oven or toaster oven to 400°F. Place the pork tenderloin in a shallow ovenproof dish. Cut 6 (1-inch) slits evenly spaced across the top, insert the garlic pieces, and season well with salt and freshly ground black pepper. Let sit at room temperature for 20 minutes while the oven is heating.
- In a small bowl, mix together the apricot preserves, lemon juice, red pepper flakes, and cumin. Season with salt and freshly ground black pepper. (If the preserves are still thick, add more lemon juice; don’t add too much, though, because the mixture should remain dense, not be runny.) Set aside.
- Coat the tenderloin with olive oil and roast for 20 minutes. Remove from the oven and spread evenly with the apricot mixture. Return the pork to the oven and roast for another 5 to 10 minutes, or until the internal temperature reaches 160°F.
- 4Remove from the oven and let rest 5 to 10 minutes before slicing and serving.
Beverage pairing: Lucien Albrecht Riesling Réserve, France. Riesling and pork is a classic combination in Germany and Alsace, where this wine is from. The acidity and intense, citrusy flavors work well with the meat, but the wine is dry and clean. A dusting of bright floral notes picks up the apricot and spice.