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This jalapeño glazed pork tenderloin is a simple but impressive dish you can make any night of the week. Lean, tender pork is quickly seared, then roasted with a sweet-and-spicy apricot jalapeño glaze that caramelizes beautifully in the oven. Reserved glaze is warmed and spooned over the sliced pork just before serving for an extra burst of flavor.
It’s a wonderful combination of sweet fruitiness and mild heat—balanced enough for most palates, but still vibrant and memorable. Pair it with rice, potatoes, or a crisp green salad for a complete and delicious meal.
What You’ll Like About This Dish
Sweet meets spicy. Apricot preserves and fresh jalapeño create a lively glaze.
Quick to prepare. Searing and roasting keep the cooking time short.
Lean and tender. Pork tenderloin cooks evenly and stays juicy.
Elegant but easy. Simple steps, big flavor, and great presentation.
Ingredient Notes
- Pork tenderloins – Lean, tender, and cook quickly; remove silver skin for best texture.
- Olive oil – Helps achieve a deep, flavorful sear.
- Kosher salt & black pepper – Essential seasoning for the pork.
- Garlic powder & onion powder – Add savory depth.
- Apricot preserves – Create the sweet base of the glaze.
- Jalapeño pepper – Finely chopped for gentle heat and fresh flavor.
Steps to Make Jalapeño Glazed Pork Tenderloin
- Preheat the oven and line a baking pan with foil.
- Trim the pork tenderloins and pat them dry.
- Season the pork with salt, pepper, garlic powder, and onion powder.
- Sear the tenderloins on all sides in a hot skillet.
- Make the glaze by simmering the apricot preserves and jalapeño.
- Set aside half of the glaze for serving.
- Roast the pork briefly, then brush with glaze.
- Continue roasting until the pork is cooked through.
- Warm the reserved glaze and spoon it over the sliced pork.
Tips
Sear the pork well—it builds flavor and color.
Don’t skip removing the silver skin; it helps keep the tenderloin tender.
Use a thermometer for perfect doneness.
Let the pork rest a few minutes before slicing.
Recipe Variations
- Extra spicy. Add another jalapeño or a pinch of red pepper flakes.
- Citrus twist. Add orange zest or a splash of lime juice to the glaze.
- Peach version. Use peach preserves instead of apricot.
- Ginger glaze. Add grated fresh ginger to the glaze mixture.
- Soy-sesame version. Add a splash of soy sauce and toasted sesame oil.
Serving Suggestions
- Serve with rice, roasted potatoes, or sautéed greens.
- Add a fresh herb garnish such as cilantro or parsley.
- Pair with a crisp salad or slaw.
- Garnish with thinly sliced jalapeños for color.
How to Store
Refrigerate leftover pork in an airtight container for up to 3 days.
Reheat gently in a skillet or microwave, adding a little water to keep it moist.
Freeze sliced pork (with glaze) for up to 2 months. Thaw overnight in the refrigerator.
Jalapeño Glazed Pork Tenderloin
Ingredients
- 1 to 1 ½ pounds pork tenderloin, (2 tenderloins)
- Kosher salt and freshly ground black pepper, to taste
- ¼ tsp garlic powder
- ⅛ tsp onion powder
- 1 ½ tbsp olive oil
- ¾ cup apricot preserves
- 1 jalapeño pepper, seeded and finely chopped
Instructions
- Heat oven to 350°F. Line a baking pan with foil.
- Remove the silver skin and any excess fat from the tenderloins. Pat dry with paper towels. Sprinkle evenly with kosher salt, pepper, garlic powder, and onion powder.1 to 1 1/2 pounds pork tenderloin | Kosher salt and freshly ground black pepper | 1/4 tsp garlic powder | 1/8 tsp onion powder
- Heat the olive oil in a large skillet over medium-high heat. Sear the pork on all sides—about 8 to 10 minutes total.1 1/2 tbsp olive oil
- Meanwhile, combine the preserves and jalapeño in a small saucepan. Bring to a simmer. Cook for about 1 minute, stirring constantly. Reserve about half of the glaze mixture in a small bowl and set aside. Transfer the pork tenderloins to the foil-lined baking pan.3/4 cup apricot preserves | 1 jalapeño pepper
- Roast the pork tenderloins for 10 minutes. Brush with the remaining half of the glaze mixture and then roast for 5 to 10 minutes longer, depending on the thickness of the tenderloins. An instant-read thermometer or meat thermometer should register at least 145°F when inserted in the thickest part of a tenderloin. The tenderloin is quite lean and can become dry if overcooked.
- Warm the reserved glaze mixture and spoon over the pork before serving.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
