Grilled Pork Tenderloin with Apricot Glaze

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In this recipe for Grilled Pork Tenderloin with Apricot Glaze, pork tenderloins, one of the most tender cuts of meat, are covered with a luscious homemade dry rub that infuses them with incredible flavor. Then they are grilled and slathered with a unique sweet and savory apricot glaze made with apricot preserves and barbecue sauce.

Like my recipes for Grilled Pork Tenderloin with Dark Cherry Sauce, Grilled Ham Steaks, and Grilled Pork Tenderloin with Peach Salsa, it’s quick, easy, and delicious, and it’s one of those miracle recipes you will want to make time and time again!

Pork Tenderloin with Apricot Glaze is the perfect answer to the question of what’s for dinner tonight. Pair it with Twice Baked Mashed Potatoes or Baked Cauliflower with Gruyere Cheese, and it’s also perfect for serving guests.

A grilled pork tenderloin topped with apricot glaze sliced on a white serving platter.

Pork tenderloin is a relatively inexpensive and versatile cut of meat, and it’s one of our family’s favorites. It’s lean without much fat, so it is lower in calories than pork chops or baby back ribs, but when it’s cooked properly, it’s so tender you can cut it with a fork.

This dinner entree is excellent for serving at a dinner party because you can make the pork tenderloin rub and add it to the meat up to 24 hours ahead. The apricot glaze can also be made ahead, so all you have to do is pop the tenderloin on the grill before you eat.

Ingredient notes:

Two raw pork tenderloins, and bowls of BBQ sauce and Apricot preserves.

Pork tenderloin – also called a pork filet, like a beef tenderloin, is a long, thin, boneless, and tender cut of meat that comes from beneath the ribs next to the backbone of a pig.
Chili powder, grated ginger, garlic powder, brown sugar, kosher salt, and pepper – are the spices and seasonings that make up the pork tenderloin rub. This rub works like a dry brine, infuses the meat with flavor, tenderizes it, and keeps it moist. (grated ginger not pictured)
Apricot preserves – and sauce combine to make an easy homemade glaze that is the crowning glory of this dish. Apricot jam or jelly can be substituted.
Barbecue sauce – you can use any tomato-based sauce you prefer. I like to use Sweet Baby Ray’s original or honey BBQ sauce.
Limes – lime juice adds a fresh citrusy element to the glaze and helps cut the sweetness.
Cilantro – adds a pop of color and freshness. You can substitute parsley.

How to make Pork Tenderloin with Apricot Glaze:

Remove any silver skin, which is the whiteish thick connective tissue on the pork that is often in a rectangular shape. To do this, use a thin sharp knife (I like to use a fish fillet knife) and slide it under the silver skin. Then, use your other hand to lift it and slice it off as close to the meat as possible.
Combine the chili powder, garlic powder, brown sugar, salt, and pepper in a small bowl and rub the spice mixture all over the tenderloins. Cover and refrigerate for two to 24 hours.

Two pork tenderloins on a cutting board, covered in a dry rub.

Melt the preserves in a small saucepan over low heat, and add the barbecue sauce. Remove the pan from the heat and add the ginger, garlic powder, and lime juice. Reserve half of the glaze to serve with the dish later.

A small sauce pan with apricot preserves, barbecue sauce and chopped parsley.

To grill, preheat your grill to medium-high heat or 400 degrees. Grill the pork tenderloins for 15-20 minutes or until the internal temperature reaches 135° F when checked with an instant-read meat thermometer.

Two pork tenderloins cooking on a grill with a thermometer probe in one.

Use a basting brush or mop to coat the pork tenderloins liberally with the glaze. Cook for two minutes and turn and brush the glaze on the other side. Cook for an additional two minutes or until the internal temperature of the meat reaches 140° F.

Using a basting brush to apply apricot glaze to pork tenderloins cooking on a grill.

Remove the tenderloin from the grill, tent it loosely with foil, and let it rest for about ten minutes. Due to carryover cooking, the internal temperature of the pork will continue to rise to 145° F.
To serve, slice into half-inch to three-quarter-inch slices and serve with the reserved glaze.

Sliced pork tenderloins on a cutting board with a knife and fork.

Top tip:

Don’t skip the step of rubbing your pork with the grilled pork tenderloin rub before grilling it. Of course, the longer it sits, the better your meat will taste, but it is still really good, even after marinating for less than an hour. If you don’t have 24 hours, don’t let this deter you. Make this dish anyway, and leave the rub on as long as possible. I promise it will still be delicious.

Frequently asked questions:

What is the safe internal temperature of pork?

According to the USDA, the safe internal temperature of pork is 145° F as measured by an instant-read meat thermometer in the thickest part of the meat, not touching bone or fat.

What’s the difference between pork tenderloin and pork loin?

While both of these cuts are boneless, and the names sound similar, they are very different and come from different parts of a pig. Tenderloins are long thin cylindrical pieces of meat that are very tender and can be cooked over high heat for a short time.

Pork loins, on the other hand, are thicker, not as juicy or tender, and require cooking at low temperatures for longer. In general, because they require very different cooking methods and cooking times, they cannot be substituted for each other in recipes.

Is it safe to eat pink pork?

According to Consumer Reports, the USDA recently reversed its decades-old guidelines that whole pork cuts be cooked to 160° F, resulting in the meat’s grayish color. The new recommended internal temperature of 145° F may result in meat with a pinkish tinge, and as long as it rests a minimum of three minutes at this temperature, it is safe to eat.

How to keep pork tenderloin from drying out on the grill?

The grilled pork tenderloin rub acts like a brine, tenderizes the meat, and keeps it moist while grilling. If you don’t overcook the tenderloin and let it rest for the recommended amount of time, you won’t have any issues with it drying out.

How to store and reheat leftovers?

Leftovers can be stored covered in the fridge for up to three days or in the freezer for up to three months without any loss in quality.

To reheat, wrap in foil and reheat in a 350° F oven for ten minutes or in the microwave uncovered on a microwave-safe plate for a minute or so. If frozen, allow the meat to thaw in the fridge overnight before reheating.

Sharon’s tips:

For the best results with this recipe, do not overcook your pork. Use an instant-read meat thermometer and insert it in the thickest part of the tenderloin. Cook to the temperatures indicated, and only use the times listed as a guide.
If you have leftovers, they make fantastic sliders. Mix about a tablespoon of leftover glaze with mayonnaise to make an apricot aioli. Spread the aioli on a slider roll and top with a slice of pork tenderloin. Delicious!
I made this recipe using a Big Green Egg, but any grill works. This recipe can also be cooked in a 400° F oven if you don’t have a grill or the weather is bad.
The dry rub is delicious on chicken, seafood, and beef, too, so you might want to double or triple the recipe so that you will have it on hand to use in other recipes. I use it on all sorts of recipes, and I love how it flavors my Bacon Wrapped Chicken Thighs.

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