Variation
Spicy Peach: Swap apricot preserves for peach and add a teaspoon of adobo sauce.
Dinner · Main Course · American
Grilled Pork Tenderloin With Apricot Glaze
Enhance your summer cookout with this grilled pork tenderloin, featuring a sticky apricot and ginger glaze that balances sweet and savory flavors perfectly.
Prep
15 min
Cook
20 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Glaze Prep
- 1
Whisk Glaze
Combine apricot preserves, vinegar, mustard, ginger, garlic, and red pepper flakes in a small saucepan over low heat.
Tip: Whisk until the preserves melt into a smooth, pourable liquid.
How to Make Grilled Pork Tenderloin With Apricot Glaze
Total time: 35 min · Yields 4 servings
- 1
Preheat and Season
Preheat your grill to medium-high heat, roughly 200°C. Pat the pork tenderloins dry with paper towels then rub with olive oil, salt, pepper, and garlic powder.
- 2
Initial Sear
Place the pork on the hot grill grates. Sear for 2 to 3 minutes per side until grill marks appear and the meat releases easily from the grates.
- 3
First Glaze
Reduce heat to medium or move the pork to a cooler zone of the grill. Brush a generous layer of the apricot mixture over the top and sides of the meat.
- 4
Finish Cooking
Close the grill lid and cook for another 8 to 12 minutes, turning and glazing every 4 minutes. Continue until the thickest part of the meat reaches an internal temperature of 63°C.
- 5
Rest the Meat
Transfer the pork to a clean cutting board or warm platter. Tent loosely with foil and let it rest for at least 10 minutes to allow juices to redistribute.
Chef's Tips
- Always use a meat thermometer. Pork tenderloin is lean and can go from juicy to dry in just two minutes of overcooking.
- Do not glaze at the very beginning. The sugars in the apricot preserves will burn before the meat is cooked through.
- If the preserves have large fruit chunks, pulse the glaze in a blender for 5 seconds for an even coating.
What to Serve with Grilled Pork Tenderloin With Apricot Glaze
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve over a bed of fluffy quinoa or couscous.
- Top with fresh chives or cilantro for a pop of color.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Bourbon Glaze: Add 1 tablespoon of bourbon to the sauce for a smoky, oaky finish.
Storage & Reheating
Store leftovers in an airtight container for up to 3 days. Slice thinly and serve cold in sandwiches or reheat gently in a covered pan with a splash of water.
Further reading
Frequently asked questions
What is the best internal temperature for grilled pork tenderloin?
For the juiciest results, remove the pork from the grill when it reaches 63°C (145°F). A slight blush of pink in the center is perfectly safe and preferred.
Can I use this apricot glaze on other meats?
Yes, this glaze works beautifully on grilled chicken thighs, salmon, or even thick-cut cauliflower steaks.
How long should I rest my grilled pork tenderloin?
Rest the meat for at least 10 minutes. This prevents the juices from running out onto the cutting board, ensuring every bite is moist.
Should I remove the silver skin from the pork?
Yes, use a sharp knife to slide under the tough, silvery membrane and trim it off, as it does not break down during grilling and can be chewy.
Can I make the glaze ahead of time?
Absolutely. You can prepare the apricot glaze up to 5 days in advance and keep it in the refrigerator.
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