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Roast Pork Tenderloin with Apricot-Miso Glaze

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This roast pork tenderloin with apricot-miso glaze offers a sophisticated balance of sweet and savoury flavours. By combining fruity apricot preserves with the deep, umami richness of red miso, the pork is transformed into a succulent dish with a beautifully caramelised exterior. The addition of orange zest provides a bright citrus note that cuts through the richness, making this dairy-free main course a fragrant and satisfying choice for a midweek dinner or a weekend gathering.

As a lean protein option, pork tenderloin is both quick to cook and easy to prepare, perfect for those seeking a healthy but flavour-packed meal. The simple reduction of chicken stock and remaining glaze creates a glossy sauce that ensures the meat remains moist and tender. Serve this dish alongside steamed seasonal greens or fluffy jasmine rice to soak up the delicious juices.

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Ingredients for Roast Pork Tenderloin with Apricot-Miso Glaze

  • Nonstick vegetable oil spray

  • 80ml apricot preserves

  • 60ml red miso

  • 60ml champagne vinegar

  • 2 teaspoons finely grated orange peel

  • 1 large garlic clove, chopped

  • 2 pork tenderloins (450g each)

  • 120ml low-salt chicken broth

How to make Roast Pork Tenderloin with Apricot-Miso Glaze

Preheat oven to 425°. Coat large rimmed baking sheet with oil spray. Combine preserves, miso, vinegar, orange peel, and garlic in small pot over medium heat. Cook until thickened, 1 to 2 minutes. Reserve.

Sprinkle pork with salt and pepper. Place on prepared baking sheet, tucking thin end under to ensure even cooking. Brush with 2 tablespoons apricot glaze; roast 12 to 15 minutes. Turn pork over with tongs and brush with 3 more tablespoons glaze. Continue to roast until instant-read thermometer inserted into centre of pork registers 150°, 8 to 10 minutes longer.

Transfer pork to cutting board, tent with foil, and let rest 10 minutes. Meanwhile, add chicken broth to remaining apricot glaze. Bring to simmer and cook until reduced to 160ml sauce, about 5 minutes. Season with salt and pepper.

Slice pork crosswise into 1/2- to 3/4- inch-thick slices and arrange on platter. Spoon sauce over and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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