Jalapeño Glazed Pork Tenderloin
This pork tenderloin is roasted with a glaze mixture of apricot preserves and a minced jalapeno pepper.
by Diana Rattray
Apricot preserves and jalapeño peppers team up with peppers to make this flavorful jalapeño glazed pork tenderloin. The pork is seared in a heavy skillet then moved to the oven. For the best, juiciest pork, roast it to 145 F or slightly less, then let it rest before slicing.
The star of the dish is pork tenderloin, a lean, tender cut of pork with mild flavor. The apricot preserves add a sweet and fruity element to the mild pork, while the jalapeno peppers add heat and depth of flavor.
Recipe Variations
- Replace the apricot preserves with peach or pineapple preserves.
- Use canned chopped jalapeño peppers or replace the jalapeños with milder peppers.
Jalapeño Glazed Pork Tenderloin
The pork tenderloin is seared and then roasted to perfection with some of the jalapeño glaze. The reserved glaze is drizzled over the pork just before serving.
Ingredients
- 1 1/2 tablespoons extra-virgin olive oil
- 2 pork tenderloins, about 1 1/2 pounds
- kosher salt and freshly ground black pepper
- 1/8 teaspoon garlic powder
- dash onion powder
- 1 cup apricot preserves
- 1 jalapeno 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.
- Heat the olive oil in a large skillet over medium-high heat. Sear on all sides — about 8 to 10 minutes total time.
- Meanwhile, combine the preserves and jalapeno in a small saucepan. Bring to a simmer. Cook for about 1 minute, stirring constantly. Put about half of the glaze in a small bowl and set aside.
- 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.
- Warm the remaining sauce mixture and spoon over the pork before serving.
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