Name: Apricot Jam Glazed Pork Tenderloin with Roasted Potatoes and Garlic Green Beans
Prep time: 50 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1.5 lbs pork tenderloin; 1/2 cup apricot jam; 2 tbsp Dijon mustard; 1 tbsp soy sauce; 2 cloves garlic, minced; 1 tbsp olive oil; 1/2 tsp black pepper; 1/2 tsp kosher salt; 1 tbsp fresh thyme leaves (or 1 tsp dried); 1 tbsp apple cider vinegar; 2 green onions, thinly sliced (for garnish); 1 lb baby red potatoes, halved; 1 tbsp olive oil (for potatoes); 1/2 tsp dried rosemary; 1/2 lb green beans, trimmed; 1 tbsp butter (for green beans); 1 clove garlic, minced (for green beans); Salt and pepper to taste

Apricot Jam Glazed Pork Tenderloin with Roasted Potatoes and Garlic Green Beans

miradu

Remixed from Apricot Jam Glazed Pork Tenderloin by miradu()

This Apricot Jam Glazed Pork Tenderloin shines with its perfect balance of sweet and savory flavors, enhanced by a glossy apricot glaze that caramelizes beautifully in the oven. To complement this centerpiece, we've added crispy roasted baby red potatoes seasoned with rosemary and tender green beans sautéed with garlic and butter. Together, these sides create a colorful, satisfying meal that's perfect for both weeknight dinners and special occasions. The dish is not only visually appealing but also packs a flavorful punch that will delight everyone at the table.

Ingredients

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment for easy cleanup.
Pat the pork tenderloin dry with paper towels. Season all over with salt and pepper.
In a small bowl, whisk together the apricot jam, Dijon mustard, soy sauce, minced garlic, olive oil, thyme, and apple cider vinegar.
Heat a large oven-safe skillet over medium-high heat. Add a splash of olive oil and sear the pork on all sides until golden brown (about 2-3 minutes per side).
Remove the skillet from the heat. Brush the pork generously with half of the apricot glaze.
Transfer the skillet to the oven and roast for 15-18 minutes, or until the internal temperature reaches 145°F (63°C).
During the last 5 minutes of roasting, brush the pork with the remaining glaze.
While the pork roasts, toss the halved baby red potatoes with olive oil, rosemary, salt, and pepper. Spread them on a separate baking sheet and roast in the oven for 30-35 minutes, turning halfway through, until golden and crispy.
Steam or boil the green beans until tender-crisp, about 4-5 minutes. Drain and set aside.
In a skillet over medium heat, melt butter and sauté minced garlic until fragrant, about 1 minute. Add the cooked green beans, season with salt and pepper, and toss to coat and warm through.
Remove the pork from the oven and let rest for 5 minutes before slicing.
Slice the pork, arrange on a platter, and garnish with green onions. Serve immediately with the roasted potatoes and garlic green beans on the side.