Apricot Glazed Tenderloin – By Laura Vitale



To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com

Instagram: http://www.instagram.com/mrsvitale

Official Facebook Page: http://www.facebook.com/LauraintheKitchen

Contact: Business@LauraintheKitchen.com

Twitter: @Lauraskitchen

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31 Comments

  1. I prepared this last night for our Sunday dinner and the family loved it. I noticed that the printed recipe on the website does not mention using the Sriracha in the glaze. I added a teaspoon and it was just right.

  2. I just made this and Yeah Maine this is must try mines came out so good I'm from Little Rock Arkansas we eat pork alot just follow it just like she said it was amazing for real with little southern seasoning with ol my God it's good foreal

  3. People freak out every time I make a pork tenderloin and it’s slightly pink inside. I told them the same thing as you. I pull it up on Google and show them that 145° is totally safe to eat. I typically pull mine out at 140° or even 138° because of the carryover temperature it will rise to 145°. Laura I love your videos. Take care❤

  4. I made it into a sandwich just like you suggested … OMG!!! It was soooooo good., literally the best thing EVER! And I make every single recipe you post 😍

  5. I think this would great for a small Christmas dinner – maybe with a butternut bisque to start, and on the side some roasted potatoes and the FoodWishes French onion green bean casserole.

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