Serves 6
525 min
Apricot and Molasses Glazed Pork Tenderloin
Recipe GLPR7af1941e6d739e
A succulent roasted pork tenderloin cured in a aromatic brine of molasses, honey, garlic, and warm spices, then finished with a glossy apricot-molasses glaze. The result is a tender, flavorful main course with a beautiful caramelized exterior and subtle sweetness that complements the pork perfectly.
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Ingredients
2 (1-pound) pork tenderloins
4 cups water
4 cups ice
3 tablespoons molasses
3 tablespoons honey
1 head garlic, smashed
8 sprigs fresh thyme
10 black peppercorns
1/2 teaspoon mustard seeds
2 bay leaves
1/2 cup kosher salt
1/4 cup sugar
1/4 cup apricot preserves
1/4 cup molasses
1/4 cup Dijon mustard
1 tablespoon olive oil
Salt to taste
Pepper to taste
Directions
Prepare the brine by combining water, ice, molasses, honey, smashed garlic, thyme sprigs, peppercorns, mustard seeds, bay leaves, kosher salt, and sugar in a large bowl. Stir until salt and sugar dissolve completely. The brine should be cool to cold when the pork is added.
Pat the pork tenderloins dry with paper towels and trim any silver skin or excess fat from the surface.
Submerge the pork tenderloins in the cold brine, ensuring they are fully covered. Cover the bowl with plastic wrap and refrigerate for at least 8 hours, preferably overnight, to allow the flavors to penetrate the meat.
Remove the pork from the brine 30 minutes before cooking to allow it to come to room temperature. Discard the brine and pat the pork dry with paper towels.
Preheat your oven to 400°F (200°C). Heat olive oil in a large oven-safe skillet over medium-high heat.
Once the oil is shimmering, carefully place the pork tenderloins in the skillet and sear on all sides until golden brown, about 2 to 3 minutes per side. This should take approximately 8 to 12 minutes total.
Prepare the glaze by whisking together apricot preserves, molasses, and Dijon mustard in a small bowl until smooth. Season with salt and pepper to taste.
Brush the glaze generously over the seared pork tenderloins, coating all surfaces evenly.
Transfer the skillet to the preheated oven and roast for 12 to 20 minutes, until the pork reaches an internal temperature of 145°F (63°C) when measured with a meat thermometer at the thickest part. The glaze should become sticky and caramelized.
Remove the skillet from the oven and let the pork rest for 5 minutes before slicing. This allows the juices to redistribute throughout the meat.
Slice the pork tenderloins against the grain into 1/2-inch thick slices. Arrange on a serving platter and drizzle with any pan juices and remaining glaze. Serve immediately.
