Seasons and Suppers · by Jennifer Maloney★ 4.8 (13)
Apricot Glazed Pork Tenderloin
NUTRITION · PER SERVING40M COOK
CAL 15%·PRO 72%
CARBS 27G37% OF CAL
0G FIBER0G ADDED0G INTRINSIC9G OTHER19G TOTAL SUGAR
FAT 4G11% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted pork tenderloin glazed with apricot jam, Dijon mustard, and balsamic vinegar. An elegant yet simple main course with a sweet and tangy sauce.
mainamericanroastpork🥧 baking dish🌡️ thermometer🔥 ovendairy freegluten free
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/2 lbs pork tenderloin (approximately, fat and silver skin removed)
- 1/2 cup apricot jam (or apricot preserves)
- 2 Tablespoons Dijon mustard
- 2 Tablespoons balsamic vinegar
- 1/8 teaspoon dried thyme leaves (or a bit more fresh thyme leaves)
- Salt and freshly ground pepper
At a glance
PER SERVING · TIME 40M
CAL 15%·PRO 72%
CARBS 27G37% OF CAL
0G FIBER0G ADDED0G INTRINSIC9G OTHER19G TOTAL SUGAR
FAT 4G11% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 35m
- Sodium
- 467mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 722mg
- Calcium
- 21mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 467MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.