Herb-Crusted Pork Tenderloin with Apricot-Mustard Glaze

Herb-Crusted Pork Tenderloin with Apricot-Mustard Glaze

Made for Rose Tasting, July 2026

Ingredients

Pork: 1.5 lbs pork tenderloin (trimmed)
Herb Crust: 1 tbsp chopped fresh rosemary, 1 tsp garlic powder, 1 tsp smoked paprika, 0.5 tsp salt, and 0.5 tsp black pepper
Binder: 2 tbsp Dijon mustard and 1 tbsp olive oil
Glaze: 0.5 cup apricot preserves, 1 tbsp balsamic vinegar (or soy sauce), and a pinch of red pepper flakes 

Instructions

Prep oven: Heat your oven to 400°F (200°C) and line a baking sheet with foil. Pat the pork dry with a paper towel. 
Make the binder: Mix the Dijon mustard and olive oil together, then brush it all over the pork tenderloin. 
Add the herb crust: Combine the rosemary, garlic powder, smoked paprika, salt, and pepper in a small bowl. Press this herb mix firmly onto the mustard-coated pork. 
Mix the glaze: In a separate small bowl, stir together the apricot preserves, balsamic vinegar, and red pepper flakes. 
Bake and glaze: Place the pork on the baking sheet. Roast for 15 minutes, then brush half of the apricot-mustard glaze over the top. Roast for another 10 to 15 minutes until a meat thermometer reads 145°F in the thickest part. 
Rest and serve: Let the meat rest on a cutting board for 10 minutes before slicing. Serve the extra glaze on the side.