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Week of 11/18/24

Pork Tenderloin with Apricot Glaze
and roasted carrots and parsnips / farro

Active: 40 Total: 60
Original GF Paleo Vegetarian
Pork Tenderloin with Apricot Glaze

Pork tenderloin is one of our favorite weeknight proteins for versatility and ease. A few spices and a quick apricot glaze take this no-fuss sheet pan meal over the top. 

Tags
Air-Fryer Friendly
Proteins
Pork, non-ground
Cuisines
American
Save recipe
35

Ingredients

Metric
Servings:
4
Farro:
  • Farro, uncooked - 1 cup
Pork Tenderloin with Apricot Glaze:
  • Apricot jam or preserves - 3 Tbsp (sub peach jam)
  • Mustard, Dijon - 1 Tbsp
  • Soy sauce, low-sodium - 1/2 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Salt - 3/4 tsp
  • Thyme, dried - 1/2 tsp
  • Garlic powder - 1/4 tsp
  • Black pepper - 1/4 tsp
  • Pork tenderloin - 1 lb
  • Oil, cooking - 1 Tbsp
Roasted Carrots and Parsnips:
  • Carrots - 8 oz , peeled and sliced
  • Parsnips - 8 oz , peeled and sliced (sub rutabagas or turnips)
  • Garlic - 3 cloves , chopped
  • Parsley, fresh - 1 Tbsp , chopped
  • Foil - for roasting
  • Oil, cooking - 1 Tbsp
  • Lemon juice - 1 tsp

Prep

  1. Cook farro - Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)

  2. Carrots / Parsnips / Garlic - (If prepping right before cooking, get oven heating first.) Prep as directed and combine. (Can be done up to 5 days ahead)

  3. Make apricot glaze - Place apricot jam in a small bowl and warm briefly in the microwave (15-30 seconds). Add mustard, soy sauce, and pepper flakes (if using) and stir everything together to combine. (Can be done up to 5 days ahead)

  4. Pork - Combine salt, thyme, garlic powder, and pepper. Rub mixture over all sides of pork. (Can be done 1 day ahead)

  5. Parsley - Prep as directed.

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Make

  1. Heat oven to 425F / 218C and line a baking sheet with foil.

  2. Toss carrots, parsnips, and garlic with cooking oil (portion for vegetables) and spread out on the baking sheet. Sprinkle with some salt and pepper and roast for 10 minutes to start them cooking.

  3. While veggies roast, heat a large skillet with cooking oil (portion for pork) over medium-high heat. Add pork to heated oil and sear on both sides until browned, ~2 to 3 minutes per side.

  4. Remove the tray from the oven and give the veggies a stir. Place the pork on top, nestling it down into the vegetables. Spread apricot glaze over the top and sides of the pork.

  5. Return tray to the oven and continue to roast for 15 to 20 minutes more, or until pork reaches 145F / 63C and vegetables are tender.

  6. Transfer pork to a cutting board and cover loosely with foil. Allow the pork to rest for ~5 minutes before slicing.

  7. Toss carrots and parsnips with lemon juice and parsley.

  8. If farro was made ahead, warm it in the microwave.

  9. Slice the pork and divide among serving plates. Serve pork with farro and roasted vegetables on the side. Enjoy!

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