HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconApricot Pork Tenderloin
Apricot Pork Tenderloin

Apricot Pork Tenderloin

with Roasted Potatoes and Spring Salad

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The combination of apricot jam and mustard makes a summary and delicious glaze for pork in the middle of the winter! Roasted potatoes and a bright spring-inspired salad add richness and texture, making every mouthful an experience in taste.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Tenderloin

2 tbsp

Apricot Spread

1 sprig


300 g

Red Potato

56 g

Baby Spinach

50 g


66 unit


56 g

Dried Apricots


3 g


1 tbsp

Dijon Mustard

(ContainsSulphites, Mustard)

1 tbsp

Red Wine Vinegar


Not included in your delivery

2.5 tbsp


½ tsp

Salt and Pepper*

½ tsp


3 tbsp

Unsalted Butter*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2510 kJ
Calories600 kcal
Fat29 g
Saturated Fat9 g
Carbohydrate44 g
Sugar16 g
Dietary Fiber5 g
Protein43 g
Cholesterol120 mg
Sodium850 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Parchment Paper
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Measuring Cups
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Finely chop 1/2 tbsp rosemary leaves (dbl for 4ppl). Toss potatoes and rosemary with 1 tbsp oil (dbl for 4ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, tossing halfway through cooking, until golden-brown, 25-28 min.


While potatoes roast, pat pork dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4ppl), then pork. Pan-fry, turning occasionally, until browned all over, 7-8 min. Remove the pan from heat and transfer pork to another baking sheet. Roast, in top of oven, until cooked through, 14-16 min.**


While pork cooks, cut cucumber into 1/4-inch half-moons. Peel, then thinly slice shallots. Finely chop apricots. Peel, then mince or grate garlic.


In a large bowl, whisk together vinegar, half the mustard, 1/2 tsp sugar and 1 tbsp oil (dbl all for 4ppl). Season with salt and pepper. Add cucumber and half the shallots. Toss to coat. Set aside.


Heat the same pan over medium-low heat. When hot, add garlic and remaining shallots. Cook, stirring often, until fragrant, 1-2 min. Add 1/2 cup water, then apricot jam, apricots and remaining mustard. Cook, stirring often, until slightly reduced, 4-5 min. Remove the pan from heat and add 3 tbsp butter. Stir together until melted, 1 min. Season with salt and pepper.


Slice pork. Add any juices from the baking sheet, to the pan with glaze. To the dressing, add spinach. Toss together. Divide pork, potatoes and salad between plates. Spoon apricot glaze over pork.