Nailed It or Failed It: Apricot glazed pork tenderloin

Sometimes you just get tired of the same old meals. I was in that kind of mood when I found today’s recipe for Apricot Glazed Pork Tenderloin in one of my stacks of recipes I’ve saved over the years.

The recipe came from a Taste Of Home magazine.

Apricot Glazed Pork Tenderloin

— 2 pork tenderloins (1 lb. each)

— 2 Tablespoons olive oil

— 1/2 teaspoon salt

— 1/4 teaspoon pepper

— 1 cup apricot preserves

— 3 Tablespoons sherry or reduced-sodium chicken broth

— 1 Tablespoon Dijon mustard

— 2 garlic cloves, minced

— 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

Place pork on a rack in a shallow roasting pan. Combine the oil, salt and pepper, rub over pork.

Bake at 450 degrees for 15 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-15 minutes longer or until a meat thermometer reads 160 degrees, basting occasionally with pan juices. Let stand for five minutes before slicing.

We had pork tenderloins in the freezer because I stock up on them when they are on sale.

I didn’t have apricot preserves or fresh thyme, so during my lunch hour I headed to the grocery to pick up these two items plus a few other things.

When I got home and re-read the recipe, I was certain the glaze would make a terrible mess on a bare pan and I didn’t want to spend the evening in the kitchen scrubbing goo and burned glaze off the pan so I lined a large rimmed cookie sheet with foil.

The only kind of rack I have is a cooling rack, which I placed on the cookie sheet.

I laid the pork on the rack then rubbed it with the oil, salt and pepper.

I removed the leaves from the fresh thyme and chopped them up a bit then I added them, along with the apricot preserves, mustard and garlic to a large measuring cup.

To that mixture, I added chicken broth.

After combining the ingredients, I poured some over the pork tenderloin and put it in the oven.

I knew I was going to cook this meat longer than the recipe said because I prefer my pork be well done. I baked the pork for 15 minutes then turned it over and poured on more of the glaze. After another 10 minutes, I turned the pork one more time and poured the remaining glaze on top.

After about five minutes, I removed the pork from the oven and cut into it. It was almost the way I like it.

With another five minutes of baking, it was perfect for our taste and we were ready to eat.

As we ate, Brad and I agreed the dish was a winner. The meat was so tender you could cut it with a fork, and the apricot glaze was very tasty.

Everything about this recipe was easy. It was so simple to put together. The hardest part was removing the thyme leaves from the stems.

Since I don’t get home in the evenings as early as I’d like, quick and easy is a must for supper time.

With this recipe, supper was on the table pretty fast. Of course we weren’t able to eat the entire tenderloin at one sitting, so we decided we’d hold ourselves back and enjoy it again the next night heated back up. Two nights with supper on the table in no time sounded good to me.

As I expected, the meat re-heated just fine and may have even been better the second time around.

This recipe is definitely a keeper and you guessed it: I Nailed It. Cookbook here it comes.

Sarah Condley is an amateur baker and chef who is compiling a cookbook of her favorite recipes.