Grilled Pork Tenderloin and Apricots with Honey Gla

Name: Grilled Pork Tenderloin and Apricots with Honey Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon coriander seeds; 1/2 teaspoon whole black peppercorns; 1 piece (2 inches) fresh ginger, peeled and thinly sliced; 3/4 cup honey; 2 tablespoons apple-cider vinegar; Coarse salt and freshly ground pepper; 2 pork tenderloins (about 1 1/4 pounds); 3 tablespoons neutral-tasting oil, such as canola or safflower; 8 scallions; 6 medium-ripe apricots (about 1 pound), halved and pitted

Servings: persons

1
Coarsely crush coriander seeds and peppercorns.
2
Toast in a small saucepan over medium heat until fragrant, shaking pan occasionally, 1 to 2 minutes.
3
Add ginger, honey, vinegar, and 1/4 teaspoon salt; cook, stirring occasionally, until bubbling rapidly, about 5 minutes.
4
Remove from heat and let stand 15 minutes; strain into a small dish.
5
Heat a grill (or grill pan) to high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 2 to 3 seconds).
6
Sprinkle pork on all sides with 1/2 teaspoon salt, and season with ground pepper; brush with 1 tablespoon oil.
7
Cook until browned, about 3 minutes per side.
8
Move pork to indirect heat (or reduce heat to low if using a grill pan) and cook until an instantread thermometer inserted in middle reaches 138F, 10 to 12 minutes.
9
Transfer to a cutting board; spoon 2 to 3 tablespoons of glaze over pork.
10
Let rest 10 minutes before slicing.
11
Meanwhile, grill scallions until lightly charred and tender, about 3 minutes.
12
Brush apricots with remaining 2 tablespoons oil.
13
Cook, cut side down, until apricots are marked by the grill and release easily from the grates, about 3 minutes.
14
Flip and cook until bubbling around the edges, skins pull away, and apricots are tender when pressed, about 2 minutes more.
15
Dividing evenly, transfer to four serving plates, and drizzle glaze over each apricot half.
16
Serve warm with pork and scallions.
17
(Per Serving)
18
Calories: 491
19
Saturated Fat: 3.1g
20
Unsaturated Fat: 11.4g
21
Cholesterol: 92mg
22
Carbohydrates: 61g
23
Protein: 31.3g
24
Sodium: 537mg
25
Fiber: 2.2g

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 teaspoon coriander seeds, 1/2 teaspoon whole black peppercorns, 1 piece (2 inches) fresh ginger, peeled and thinly sliced, 3/4 cup honey, and more.

Yes, Grilled Pork Tenderloin and Apricots with Honey Glaze falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Pork Tenderloin and Apricots with Honey Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions