Grilled pork tenderloin with apricot-mint glaze

The most tender, juicy and flavourful pork I’ve ever made!

My husband is a wonderful man but I do find he is as easily distracted as a toddler. Sometimes that’s cute or even humorous, but not when he’s the grillmaster for a meal I have spent a decent amount of time prepping. A few more times than I would care to recount, his distractibility has resulted in overcooked, dry food coming off the grill. But I’m happy to report that every time we make this dish, it comes out grilled to perfection. I think the fact that the meat requires focused attention during the last 5 or so minutes of cooking is the magic touch. Pork, apricot and mint are such a tasty combination; this glaze would be equally delicious on chicken, fish or ribs. If you’re looking for a great side dish to go with it, I highly recommend this raw broccoli salad.


  • 1 small pork tenderloin (approximately 1 pound / 454 g)
  • 4 teaspoons (20 mL) barbeque rub (I like this coffee-based spice rub)
  • 3 tablespoons (45 mL) cider or rice vinegar
  • Handful fresh mint leaves, torn in half
  • 1 clove garlic, minced
  • 1/3 cup (90 mL) apricot jam (can use peach jam or marmalade as well)


  • Pat the pork tenderloin dry and place it on a clean plate. Spread 3 teaspoons (15 mL) of the rub evenly over the meat. Refrigerate for at least 30 minutes or up to 4 hours.
  • Make the glaze by heating the vinegar in a small, non-reactive pot, or in a heatproof vessel in the microwave. It should be hot but not boiling. Add the torn mint leaves and stir to submerge then let steep for 5 minutes then remove mint leaves and discard.
  • Add the remaining 1 teaspoon (5 mL) of rub to the vinegar along with the minced garlic and apricot jam. Whisk until it has a smooth consistency with no lumps. Remove 2 tablespoons (30 mL) of the glaze and set both dishes aside.
  • Grill the pork over medium heat, turning occasionally, until it reaches a temperature of 135F. Brush the glaze all over the meat and grill it for approximately 5 minutes more, turning so each side is in contact with the heat.
  • Remove pork from grill and place on a clean plate. Cover loosely with foil and let sit for 3 – 5 minutes. Slice thinly, then arrange slices on a platter lined with mint leaves. Spoon reserved glaze evenly over top and serve warm.

Serves 3 – 4 people; recipe can easily be multiplied.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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