Honey Dijon Pork Loin with Apricot

by Andie Mitchell on September 25, 2011

Honey Dijon Pork Loin with Apricot

It sure ain’t getting easier than this.

Four very basic, very sincere ingredients.

Honey Dijon Pork Loin with Apricot

A hands-free forty minutes.

Sharp meets sweet meets soft and supple on my favorite meat.

Honey Dijon Pork Loin with Apricot

Honey Dijon Pork Loin with Apricot

  • 1/4 cup honey
  • 1/4 cup apricot preserves
  • 1/4 cup dijon mustard
  • 1-2 lbs pork tenderloin
  1. Stir the honey, preserves, and mustard in a small bowl to combine. Marinate the pork in 1/3 of the sauce for at least 30 minutes.
  2. Preheat oven to 350 degrees F. Line a roasting pan with aluminum foil, as honey tends to blacken quickly when heated for extended periods of time. Grease foil well so that the pork does not stick. Place tenderloin in the center of the pan and bake for 40 minutes. Remove from the oven and let the pork sit for 10 minutes before slicing thinly.
  3. Pour remaining 2/3 of the honey apricot dijon sauce evenly over the slices before serving.

 

pork-10

-Inspired by the ever-lovely, Mrs. F :)

{ 26 comments… read them below or add one }

Erika - The Teenage Taste September 25, 2011 at 6:07 pm

Simple, yet delicious. That’s the way it ought to be! :-D

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AndreaSomething September 25, 2011 at 6:31 pm

Oh my goodness, this looks delicious. Perfect Sunday night dinner if you ask me.

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Krystina (Organically Me) September 25, 2011 at 7:17 pm

Pork is my very favorite meat as well. I made a dijon herb crusted pork chop that was DELICIOUS.

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Bee September 25, 2011 at 8:02 pm

I never was a huge fan of pork, but I’m learning to love it more. Tenderloin especially!

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AndreaSomething September 25, 2011 at 11:55 pm

I agree. The fact that it’s typically so inexpensive and pretty healthy definitely helps!

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Lu @ A Mix of it All September 25, 2011 at 8:07 pm

I can only imagine how wonderful this tastes. I guess I’ll just have to make it. Oh, the horror.

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The Mrs @ Success Along the Weigh September 25, 2011 at 8:30 pm

This looks yummy! I never have much luck with apricot preserves. I wonder if you could sub either orange marmalade or if you’re feeling sassy, seedless red raspberry?

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johnny September 26, 2011 at 2:40 am

Looks “melt in your mouth” great! and we’re having pork loin tonight, couldn’t have come at a better time!

:)

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Cat September 26, 2011 at 5:38 am

This looks so delicious! I can’t wait to try it!

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Kristin September 26, 2011 at 8:16 am

Uhm… yum. I’m making this tonight. Geesh.

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SallyBR September 26, 2011 at 8:16 am

I firmly believe no one can have too many recipes for pork tenderloin. I am saving this one to my h-u-g-e collection!
;-)

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Marjorie September 26, 2011 at 9:33 am

This looks great – and SO simple. Thank you!

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Megan (Braise The Roof) September 26, 2011 at 1:08 pm

That honey is gorgeous. What is it about honey that makes everything so much better?

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Erin September 26, 2011 at 2:14 pm

Glazed pork loins always remind me of home. I can’t explain it but I love yours all the same.

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Kristin Murdock September 26, 2011 at 5:38 pm

I’m on my way over. ;)

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Nicole September 27, 2011 at 3:42 am

I’ll be honest… making pork loin scares me. But at the same time, I’m tired of eating hamburg every time I decide to cook something other than chicken. ;) And, well, you make this sound so easy! So, Girl, I am going to give it a try. (And I have a feeling that my hubby will love you forever because of it… because he’s tired of hamburg too). :)

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brandi September 27, 2011 at 6:53 am

coating pork in apricots and mustard is one of my very favorite things.

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Sophie @ LoveLiveAndLearn September 28, 2011 at 9:28 am

Well I don’t normally like pork but that just looks amazing!
It’s because of your beautiful photos as always :-)

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sarah@spinach and spice September 29, 2011 at 8:10 am

Incredible photography.. as always!

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sarah September 30, 2011 at 12:15 pm

my days are not complete without new words from you. HOpe you are well.
xoxo

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Kelly September 30, 2011 at 2:48 pm

Yum! I think that I need to make this over the weekend!

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Sarah@The Flying ONION October 1, 2011 at 4:44 am

This has my dad’s name smothered all over it. I can’t wait to make it! There’s something so enticing about pork with fruit. :D

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Jamie October 3, 2011 at 2:09 am

How I adore sweet and savory, meat with fruit and honey. Perfect. Just perfect.

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Andre January 17, 2012 at 1:19 pm

This sounds and looks too good not to try!

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Caitlin January 19, 2012 at 9:42 am

Boy I’m in love with your blog! I just made this recipe last night, it was so delicious – what a great combination of flavors. Thanks for sharing!

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wlrunner April 5, 2012 at 11:45 pm

I made this recipe tonight and it was delicious. Thanks for a great recipe (I also added a splash of white balsamic vinegar and some white pepper)

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