A great recipe for Pork Tenderloin with Apricot Ginger Sauce that also includes a spice rub, creating a perfect blend of flavors.
I served this pork tenderloin as a special dinner for my family, and everyone enjoyed it so much. The spice rub is a great mix of flavors, and the sweet apricot ginger sauce is a nice balance with the spice. I added classic rice pilaf and some steamed broccoli. It was a great dinner!
Ingredients Needed:
- curry powder
- ground cumin
- ground ginger
- salt and freshly ground black pepper
- cayenne pepper
- pork tenderloin
- olive oil
- dried apricots
- apricot nectar
- granulated white sugar
- white vinegar
- water
- minced fresh ginger
- sweet chili sauce
How to make Pork Tenderloin with Apricot Ginger Sauce:
The complete, printable recipe is in the recipe card at the end of this post.
- Combine the spice rub ingredients in a bowl and mix well.
- Preheat the oven to 400℉.
- Brush tenderloins with olive oil and pat the rub over the surface of each. Arrange tenderloins in a baking pan that has been sprayed with nonstick spray.
- Bake for 25 to 30 minutes, or until meat thermometer registers 145℉. Remove tenderloins to a platter and tent with foil. Let rest for 10 minutes. Slice tenderloins and arrange on a serving platter.
- Meanwhile, prepare the sauce by combining all ingredients in a saucepan and mixing well. Bring just to a boil; reduce heat. Simmer, covered, for 30 minutes, stirring occasionally. Process the sauce in a blender or food processor until smooth.
Drizzle the sauce over slices of tenderloin and serve warm.
Recipe Tip
How to remove the silverskin from pork tenderloin:
Silverskin is a layer of tough tissue found on a pork tenderloin. You don’t want to leave the silverskin on the tenderloin because it’s a chewy part of the loin that isn’t nice to eat. It’s easy to remove it. You’ll need a sharp, thin knife. Pull the fat off of the tenderloin, and you should be able to locate the silverskin just below the layer of fat. Slide the knife just under the silverskin and pull it up. As you hold on to one end of the silverskin, you can slide the knife underneath it to cut it off the tenderloin. Try your best to keep the knife close to the silverskin so you don’t pull off the meat with it. Then discard the silverskin.
Here’s an idea!
The apricot-ginger sauce is fabulous. You can also use it to serve over grilled chicken. Use the rub for the chicken too!
What I Love About This Recipe:
- There is such a delicious blend of flavors.
- It would be a great idea to turn this into a main dish for a dinner party.
- The sauce is what makes this recipe amazing.
Favorite Pork Tenderloin Recipes:
Pork Tenderloin with Apricot Ginger Sauce
Ingredients
SPICE RUB:
- 1½ tablespoons curry powder
- 1½ tablespoons ground cumin
- 1 tablespoon ground ginger
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon cayenne pepper
PORK:
- 2 pounds pork tenderloin
- olive oil
APRICOT GINGER SAUCE:
- 20 halves California dried apricots
- One 11-ounce can apricot nectar
- ¾ cup granulated white sugar
- ½ cup white vinegar
- ½ cup water
- 1½ tablespoons minced fresh ginger
- 1½ teaspoons sweet chili sauce
Instructions
- Combine the spice rub ingredients in a bowl and mix well.
- Preheat the oven to 400℉.
- Brush tenderloins with olive oil and pat the rub over the surface of each. Arrange tenderloins in a baking pan that has been sprayed with nonstick spray.
- Bake for 25 to 30 minutes, or until meat thermometer registers 145℉. Remove tenderloins to a platter and tent with foil. Let rest for 10 minutes. Slice tenderloins and arrange on a serving platter.
- Meanwhile, prepare the sauce by combining all ingredients in a saucepan and mixing well. Bring just to a boil; reduce heat. Simmer, covered, for 30 minutes, stirring occasionally. Process the sauce in a blender or food processor until smooth.
- Drizzle the sauce over slices of tenderloin and serve warm.
Notes
- Avoid using Turkish dried apricots in this recipe, as they lack flavor.
- If you are preparing this recipe as gluten free, just make sure the brands of apricot nectar and sweet chili sauce you’re using are known to be GF.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
