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Pork Tenderloin With Apricot-Mustard Sauce

User Rating 4.5 Star Rating (6 Reviews)


Pork Tenderloin With Apricot-Mustard Sauce

Pork Tenderloin With Apricot-Mustard Sauce

Diana Rattray
A tasty pork tenderloin recipe with an easy mustard and apricot preserves sauce. Serve this pork with rice or potatoes.


  • 1 1/2 to 2 pounds pork tenderloin, cut into 1 1/2-inch rounds
  • 1 tablespoon olive oil
  • salt and pepper
  • Cajun seasoning
  • 1 cup apricot preserves, sugar free, if desired
  • 2 tablespoons white wine vinegar
  • 4 tablespoons Creole mustard or a spicy bold or Dijon mustard
  • 1 tablespoon soy sauce


Lightly pound rounds of tenderloin until even in thickness, about 1/2-inch thick. Heat a large skillet over medium-high heat and add olive oil. Lightly salt and pepper pork medallions then lightly sprinkle with Cajun or Creole seasoning. Put medallions in the skillet (you might have to work with 2 to 3 batches) in one layer and sauté over medium-high heat for about 3 minutes on each side, until browned. Remove pork to a plate and repeat with remaining pork.

Combine remaining ingredients; pour into the skillet and stir until smooth. Add pork pieces, coating both sides. Cover the skillet and reduce heat to medium-low. Simmer for 5 minutes. Add sliced green onions and simmer for 3 minutes longer, until pork is tender and cooked through.
Serves 6.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Great Meals . . . And Easy!, Member MikeInIrvine

Firefighters are generally the biggest critics when it comes to food. There are many unwritten rules about meals in the station: It has to be GOOD. It has to be CHEAP. It has to be WARM. And there has to be PLENTY OF FOOD. This pork tenderloin meal covered all those bases. It was also the quietest dinner table I've ever encountered at work, because everyone was too busy finishing their first serving so they could go back in for seconds. I highly recommend this meal to anyone who enjoys cooking and, more importantly, EATING. Pairs very well with lightly seasoned white or brown rice. ENJOY!

1 out of 1 people found this helpful.

See all 6 reviews

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