Apricot-Mustard Pork Tenderloin with Spinach Salad

An easy apricot-mustard sauce both seasons the pork and dresses the salad.

Prep Time:
30 mins
Additional Time:
10 mins
Total Time:
40 mins
4 servings


  • ½ cup cider vinegar plus 2 Tbsp., divided

  • ½ cup water

  • ½ teaspoon salt plus 1/8 tsp., divided

  • ½ cup thinly sliced red onion

  • 2 cups boiling water

  • 3 tablespoons apricot preserves

  • 3 tablespoons whole-grain mustard

  • 2 tablespoons olive oil, divided

  • 1 (1 1/4 pound) pork tenderloin, trimmed

  • teaspoon ground pepper

  • 1 clove garlic, minced

  • 4 cups baby spinach

  • 1 cup cherry tomatoes, halved


  1. Preheat oven to 425 degrees F.

  2. Combine 1/2 cup vinegar, 1/2 cup water, and 1/2 tsp. salt in a medium heatproof glass bowl or mason jar. Stir until the salt dissolves. Place onion in a colander set over the sink. Pour boiling water over the onions to wilt them slightly. Add the onions to the vinegar mixture, pressing to submerge them. Cover with a lid or plastic wrap and set aside.

  3. Combine apricot preserves and mustard in a small bowl. Place 1 Tbsp. of the mixture in a large bowl for the dressing.

  4. Heat 1 Tbsp. oil in a large ovenproof skillet over medium-high heat. Season pork with the remaining 1/8 tsp. salt and pepper and add to the pan. Cook until browned on all sides, 5 to 7 minutes. Carefully spread 1 Tbsp. of the apricot mixture over the pork. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the thickest part of the pork registers 145 degrees F, 13 to 15 minutes. Transfer to a cutting board and let rest for 5 minutes.

  5. Place the pan (careful, the handle will be hot) over medium heat. Add 1 Tbsp. vinegar; cook for 2 minutes, stirring and scraping up any browned bits. Remove from heat; add the remaining apricot mixture and stir to combine. Thin with a little water, if the sauce is too thick.

  6. Add garlic and the remaining 1 Tbsp. each vinegar and oil to the reserved apricot mixture in the large bowl; whisk until smooth. Add spinach and tomatoes; toss to coat. Divide the salad among 4 plates. Drain the pickled onions and distribute over the salads.

  7. Slice the pork and arrange atop or beside the salads. Drizzle the pork with the pan sauce.


To make ahead: Refrigerate pickled onions (Step 2) for up to 1 day.

Nutrition Facts (per serving)

280 Calories
10g Fat
15g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 280
% Daily Value *
Total Carbohydrate 15g 5%
Dietary Fiber 2g 7%
Total Sugars 11g
Protein 32g 64%
Total Fat 10g 13%
Saturated Fat 2g 10%
Cholesterol 92mg 31%
Sodium 381mg 17%
Potassium 693mg 15%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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