Easy Apricot Glazed Pork: Quick Juicy Weeknight Dinner For 2

When the oven door opens and a warm, amber glaze shimmers across a roast of pork, you feel the invitation: comfort, brightness and a little bit of celebration. Easy Apricot Glazed Pork brings together the soft, jammy sweetness of apricots and the savory, satisfying bite of pork so that each slice sings with glossy color and a pleasing crust. The aroma is a memory-maker—sweet fruit warmed by butter and a whisper of mustard and soy—while the meat itself yields to the knife with a tender, juicy texture that invites gathering around the table. This dish is at once simple and evocative, perfect for weeknight warmth or a weekend when you want easy elegance.

Why You’ll Love This Easy Apricot Glazed Pork:

This recipe is a gentle balance of contrasts and harmonies: the tang of Dijon and vinegar cutting through the jammy sweetness; the crusty sear on the outside encasing a tender, juicy interior; a glossy finish that makes the pork look as good as it tastes. It is versatile—serve it thinly sliced for sandwiches, rest it whole for a centerpiece, or pair it with roasted vegetables and creamy mash for a comforting dinner.

It’s also approachable. The glaze is built from pantry-friendly ingredients and comes together in minutes, yet it transforms the pork into something special. The texture of the glaze—slightly sticky, slightly silky—adds a luscious mouthfeel, while fresh herbs and a squeeze of citrus wake up the flavors. Whether you’re cooking for family or entertaining friends, this recipe feels celebratory without being fussy.

Ingredients for This Easy Apricot Glazed Pork:

Step-by-Step Instructions for Easy Apricot Glazed Pork:

1. Preheat your oven to 400°F (200°C). Pat the pork dry with paper towels so it will brown beautifully and season all over with salt and black pepper. Dry meat sears better and will develop a more appealing crust.
2. Make the glaze by combining apricot preserves, Dijon, soy sauce, apple cider vinegar, minced garlic, grated ginger (if using), and a pinch of red pepper flakes in a small saucepan. Stir to combine and bring to a gentle simmer over low heat—smelling the jam soften and the garlic sweeten.
3. Simmer the glaze for 3–4 minutes to meld flavors, then remove from heat and whisk in the butter until melted and glossy. If you prefer a thicker glaze, stir the cornstarch slurry into the warm mixture and simmer another minute until it thickens slightly. Taste and adjust balance with a little extra vinegar if the glaze is too sweet.
4. Heat an ovenproof skillet (cast iron works beautifully) over medium-high heat and add the olive oil. When the oil shimmers, sear the pork on all sides—about 1½–2 minutes per side—until a rich, golden-brown crust forms. The sear locks in juices and adds the toasty flavors that balance the glaze.
5. Brush half of the apricot glaze evenly over the seared pork, allowing it to cling to the crust. Scatter fresh thyme or rosemary around the pork. Transfer the skillet to the preheated oven and roast until the pork approaches the target internal temperature (see “How Long to Cook”).
6. About 5–7 minutes before the pork is done, remove from oven and brush with another generous layer of glaze. Return to the oven to finish cooking; the heat will caramelize the sugars and create a gorgeous shiny finish.
7. When the pork reaches the desired internal temperature, remove the skillet from the oven and tent the meat loosely with foil. Let it rest for 8–10 minutes. Resting allows the juices to redistribute so every slice is moist and tender.
8. Slice the pork against the grain into medallions. Spoon any pan juices or remaining glaze over the slices for extra shine and flavor. Notice the succulent texture and the interplay of sweet glaze and savory meat as you plate.
9. Garnish with a few fresh herb sprigs and, if you like, a light sprinkle of flaky sea salt to contrast the sweetness. Serve with roasted vegetables, buttery mashed potatoes, or a crisp green salad for balance.
10. Enjoy the first bite slowly—observe the warm apricot aroma, the yielding tenderness of the pork, and the bright thread of acidity that keeps the dish lively.

How Long to Cook:

Roasting time varies with the size and thickness of your pork. For a pork tenderloin that is 1 1/2 to 2 lb (700–900 g):

• Preheat oven to 400°F (200°C).
• After searing, roast for approximately 15–25 minutes, depending on thickness.
• Check internal temperature with a meat thermometer: remove from oven at 140–145°F (60–63°C) for a slight blush of pink and juicy texture. USDA recommends 145°F (63°C) followed by a 3-minute rest; many home cooks remove a touch earlier and let carryover cooking finish the job.
• Rest the meat 8–10 minutes before slicing. During resting, internal temperature will rise a few degrees and the juices will settle.

Tips for Perfect Results:

• Dry the pork thoroughly before searing. Moisture on the surface prevents a good crust.
• Use an ovenproof skillet. Sear on the stovetop then transfer to the oven without changing pans to preserve fond and flavor.
• Watch the glaze closely when simmering. Sugar in preserves can burn quickly; low, gentle heat is best to meld flavors without scorching.
• Brush in layers. Applying glaze in stages (before and after roasting) builds depth and a glossy finish without burning the sugars.
• Use a thermometer for accuracy. A reliable instant-read thermometer ensures perfect doneness every time.
• Let it rest. Skipping the rest will give you drier slices. Ten minutes transforms the texture.

Options for Substitutions:

• Apricot preserves: Substitute peach, orange marmalade, or apricot chutney for different fruit notes. If using marmalade, reduce added vinegar slightly to avoid overt tartness.
• Pork cut: Use boneless pork chops or a small pork loin roast; adjust cooking times and monitor internal temperature more frequently for thicker cuts.
• Dijon mustard: Use whole-grain mustard for more texture or yellow mustard in a pinch for milder tang.
• Soy sauce: For a gluten-free option, choose tamari; for lower sodium, use low-sodium soy sauce and taste before adding salt.
• Cornstarch: Use arrowroot powder or reduce the glaze slightly over low heat to thicken naturally for corn-free diets.
• Butter: Replace with ghee or an extra tablespoon of olive oil if dairy-free; butter adds a silkier finish but is not essential.
• Vinegar: Swap apple cider vinegar with sherry or rice vinegar for a subtler acidic lift; lemon juice also works for brightness.

Watch Out for These Mistakes:

• Overcooking. Pork becomes dry and fibrous when left too long. Use a thermometer and remove at the recommended temperature.
• Burning the glaze. High heat and sugar create burn spots. Apply glaze toward the end and keep oven temperatures in check.
• Skipping the sear. Without a brown crust, the flavor will be flatter. A quick, hot sear builds deep savory notes.
• Not resting the meat. Cutting too soon lets precious juices run out. Resting yields moist, tender slices.
• Using too much glaze early. Applying all the glaze before roasting can cause excessive caramelization and burning. Brush in stages.

Estimated Nutrition:

Approximate nutrition per serving (recipe yields 4 servings):

• Calories: ~335 kcal
• Protein: ~28 g
• Carbohydrates: ~28 g
• Fat: ~16 g
• Fiber: ~1 g
• Sodium: ~500–700 mg (varies with soy sauce and added salt)

These values are estimates and will vary depending on exact ingredients, portion sizes, and substitutions. For lower calories or carbs, reduce the amount of preserves in the glaze and increase acid or mustard for balance.

Frequently Asked Questions

Can I make the glaze ahead of time?

Yes. The glaze keeps well in the refrigerator for up to 5 days in an airtight container. Rewarm gently before brushing onto the pork; if it thickens too much, stir in a teaspoon of warm water to loosen it.

Is pork tenderloin the best cut for this recipe?

Pork tenderloin is ideal for its tenderness and uniform cooking time, but boneless pork loin or thick pork chops also work. Adjust roasting time and use a thermometer to reach the correct internal temperature.

How can I make the glaze less sweet?

Reduce the amount of apricot preserves by a couple of tablespoons and increase the Dijon, vinegar, or a squeeze of lemon to introduce more savory or acidic balance. A splash of soy sauce or a pinch of salt can also temper sweetness.

Can I cook this on a grill instead of the oven?

Absolutely. Sear the pork over direct heat to form a crust, then move to indirect heat and brush with glaze during the final minutes to caramelize. Watch closely to prevent flare-ups from the glaze’s sugars.

Conclusion

Easy Apricot Glazed Pork is a quiet showstopper—simple to prepare, richly flavored and textured, and beautiful to present. The glossy apricot glaze lifts everyday pork into a dish that feels like a warm welcome at the table, asking guests to pause and savor the moment. With a few pantry staples, a hot skillet, and a little attention, you can create a meal that comforts and delights. Let the aromas draw people in, let the slices pass around the table, and enjoy the small luxury of a dish that brings sweetness and savory together in perfect harmony.