Moist and full of flavor, this Apricot Balsamic Pork Loin seems so fancy, but it incredibly simple to throw together. The sauce is simply apricot jam and balsamic vinegar. Add some veggies on the side and you've got yourself a really easy and healthy dinner the whole family will love.
Searing your pork really makes a difference
For some reason specifically with pork, searing in a pan makes a HUGE difference in the texture and flavor. It's a bit of a pain to get another pan dirty and try to get it evenly seared, but it really held in the moisture and made this pork loin so incredibly tender. Ok, so maybe the butter helped too.
TELL ME ALL ABOUT THIS APRICOT BALSAMIC PORK LOIN
- Flavor - My mouth starts watering as soon as I start thinking about this pork loin. Infused with butter and thyme while baking, this meat bakes covered in foil, helping the juices and flavor really lock in. Then adding that delicious balsamic and apricot jam sends it over the top.
- Texture - Tender and moist. Seriously tender and moist. Pork can be dry depending on how it's cooked, but this one always comes out so full of flavor and perfectly cooked.
- Time - About 45 minutes start to finish. Yahoo!
- Difficulty - I'd put this just above totally easy, only because you have to sear the meat. It's not a tricky step, but just adds some time and an extra dish (sorry!), but totally worth it.
Perfect Pork Loin Side Dishes:
- Make Ahead Mashed Potatoes
- Quinoa Bacon Side Dish
- Perfect Parmesan Broccoli
- Italian Salad with Warm Apricot Dressing
- Summer Salad with Apples & Pecans
- Italian Stuffed Peppers
You can also just search "Potatoes" on my Pinterest boards for more amazing recipes! And be sure to follow me for tons more inspiring recipes!
Keep it saucy!
My pork loin was closer to 3 pounds and I wish I had doubled the sauce. Although there was still enough, I like everything drenched in sauce. And especially this one. So if you end up with a bigger tenderloin, double the sauce recipe. You won't be sorry. And if you need a great appetizer to go with this meal, try this Fig & Goat Cheese Crostini with Honey & Mint.
Apricot Balsamic Pork Loin
- 2 tablespoon olive oil
- 2 lb pork tenderloin
- 1 tablespoon thyme
- salt and pepper generous
- 4 tablespoon butter cut into 4 pats
For the Apricot Balsamic Sauce
- ½ cup apricot preservers
- 1 tablespoon balsamic vinegar
- 2 tablespoon water if sauce needs thinning
- Preheat oven to 350° F. Line a baking pan with heavy duty aluminum foil.
- Generously season pork with salt and pepper.
- In a large pan, heat olive oil until shimmery. Add tenderloin and cook on all sides until browned.
- Place tenderloin on foil in the baking pan. Place pats of butter on top of tenderloin. Sprinkle thyme all over. Wrap in foil until fully covered (leaving it a little loose on top).
- Bake until an internal thermometer reads 150° at the thickest part of the meat. (Pork is fully cooked at 165°, but can be consumed with a little pink in the center.) About 25-35 minutes.
- While pork loin is baking, combine apricot jam and balsamic vinegar in a small bowl.
- When pork is done, remove from oven and let rest at least 5 minutes to lock in the juices.
- Slice against the grain and serve with apricot balsamic sauce.
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