Apricot Chipotle-Glazed Pork Tenderloin | Fresh Tastes | PBS Food

Give Pork Tenderloin a Fruity, Yet Spicy Flavor

Apricot Chipotle-Glazed Pork Tenderloin

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Looking for a super quick weeknight dinner? This tasty apricot chipotle glazed pork tenderloin is the answer. All you need are three ingredients and you’re set. Dinner can be on the table in less than half an hour!

Apricot Chipotle-Glazed Pork Tenderloin

I love the combination of sweet and spicy ingredients. The sweet fruity taste of apricot preserves goes perfectly with spicy adobo sauce. I like to serve this pork with some simple corn on the cob {with lots of butter and garlic!} and a salad on the side.

Enjoy this easy dinner — it’s sure to become a family favorite!

Apricot Chipotle-Glazed Pork Tenderloin

Apricot Chipotle-Glazed Pork Tenderloin

Apricot Chipotle-Glazed Pork Tenderloin

Try food blogger Jenna Weber's apricot chipotle-glazed pork tenderloin recipe for dinner from the Fresh Tastes blog. The sweet, fruity taste of apricot preserves goes perfectly with spicy adobo sauce.



  • 1 1lb pork tenderloin
  • ¾ cup apricot preserves
  • 2 tbsp adobo sauce {from a can of chilies in adobo sauce}
  • pinch of salt and pepper


  1. Turn your broiler on high. Place pork in a roasting pan and season with a sprinkle of salt and pepper.
  2. Combine the apricot and adobo sauce in a small saucepot over medium heat. Stir until the apricot preserves melt into the adobo sauce and you have a smooth glaze. Remove from heat.
  3. Place the pork in the oven and broil for 10 minutes. Remove and brush glaze over meat. Flip meat in the pan and return to the oven to broil for another 10 minutes, or until done. The pork should have an internal temperature of 150 degrees when done. Immediately brush with more glaze.
  4. Let pork rest for about five minutes before slicing. Serve drizzled with additional glaze.

Yield: 2-4 servings

Jenna Weber, food blogger for PBS Food's Fresh Tastes blogJenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.

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