Apricot Grilled Pork Tenderloin & Peppers
- 5m Prep Time
- 15m Cook Time
- 25m Ready In
Grilled pork tenderloin with a sweet apricot glaze, served with charred peppers and onions. A quick and easy summer dinner.
Ingredients
- 2 peppers (red, yellow, orange or a combination) quartered
- 0.5 red onion cut into ½-inch wedges
- 14.8 ml oil
- Kosher salt and pepper
- 1 small pork tenderloin (about ¾ pound)
- 29.6 ml apricot jam
- 14.8 ml white wine vinegar
Nutrition (per serving, estimated)
Estimated based off 5 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 26.8 mg
- Iron: 1.17 mg
- Magnesium: 29.6 mg
- Phosphorus: 83.5 mg
- Potassium: 466 mg
- Zinc: 0.68 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml oil
- Kosher salt and pepper
- 1 small pork tenderloin (about ¾ pound)
- 29.6 ml apricot jam
- 14.8 ml white wine vinegar
Prepare
- Quarter 2 peppers (red, yellow, orange or a combination)
- 0.5 red onion, cut into ½-inch wedges
Let's Cook
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Step 1.
Heat a grill to medium-high. In a bowl, toss the quartered peppers and red onion wedges with 1 tablespoon oil, and season with salt and pepper.
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Step 2.
Season the pork tenderloin with ⅛ teaspoon each salt and pepper. Place the vegetables and pork on the grill, cover, and cook, turning occasionally, until the vegetables are tender, 8 to 10 minutes. Transfer the vegetables to a cutting board.
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Step 3.
While the vegetables are grilling, mix the apricot jam and white wine vinegar in a small bowl. After removing the vegetables, continue grilling the pork, basting with the jam mixture, until the pork reaches an internal temperature of 145°F, 3 to 6 minutes. Transfer the pork to a cutting board and let rest for 5 minutes.
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Step 4.
Coarsely chop the grilled peppers. Slice the rested pork tenderloin. Serve the sliced pork with the chopped peppers, onion wedges, and any remaining sauce.