Apricot garlic glazed pork loin

4 of 5 (12)
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 186.0
  • Total Fat: 6.0 g
  • Cholesterol: 68.6 mg
  • Sodium: 281.1 mg
  • Total Carbs: 7.8 g
  • Dietary Fiber: 0.3 g
  • Protein: 22.5 g

View full nutritional breakdown of Apricot garlic glazed pork loin calories by ingredient


Serve with steamed veggies and brown rice for a delicious healthy meal. Serve with steamed veggies and brown rice for a delicious healthy meal.
Number of Servings: 10


    1 whole pork tenderloin, trimmed of fat
    3 garlic cloves
    1 medium yellow onion
    Salt and pepper
    1 T. Olive oil
    1/4 c. white wine or fat free/sodium reduced chicken stock
    1/2 cup of fruit-only apricot preserves (spreadable fruit/sugar free)


Prep: Mince garlic cloves and chop onion. Preheat over to 350.

Salt and pepper the trimmed pork loin. If you are using cooking wine, which has salt added to it, omit the salt. Heat oil in a dutch oven, add onions and garlic, and cook until the onions are brown. Make space in the bottom of the dutch oven to lay pork loin flat on the surface (or transfer onions/garlic to another container) and sear all sides of the loin. Return onions/garlic to the dutch oven, covering loin. Mix apricot preserves and wine, pour mixture over loin.
Cook until internal temperature reaches 155, brushing pan drippings over loin every 10 minutes. Remove from oven, let stand for 5 minutes, and carve into 3 oz. portions.

Number of Servings: 10

Recipe submitted by SparkPeople user CARLITALH74.

Member Ratings For This Recipe

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    Very Good
    Very good but the mixture got sticky and ran to the bottom of the pan. Next time I will cook the jam mixture and pour over at the end of the cooking time. - 7/30/13

  • no profile photo

    Pretty easy to make and my husband and I loved it. - 6/10/13

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    Would like to try it in a crockpot - 10/12/11

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    This was great! It's made it into the rotation. - 4/7/11

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    Very good, a family favorite - 8/24/08