Here is another recipe that shook up our summer grilling habits. I have a file of recipes that I save from various magazines and routinely review them looking for something new to try. This one is from the June 2010 issue of Family Fun magazine. The original recipe is made with peach preserves and I swapped those out for apricot preserves since I had a big jar leftover from another recipe. I also cut back on the Dijon mustard and was very happy with the results.

Apricot Grilled Pork Tenderloin

(Adapted from Family Fun magazine)


  • 1/4 cup coarse salt
  • 3/4 cup brown sugar, firmly packed
  • 2 cups boiling water
  • 3 cups ice cubes
  • 2 pork tenderloins, about 2 lbs total
  • 1/2 cup apricot preserves
  • 1 Tbsp fresh rosemary, chopped
  • 1/4 cup Dijon mustard (like Grey Poupon)
  • 1/4 tsp pepper


  1. In a medium heat resistant bowl, measure out the salt and brown sugar, then pour the boiling water over it. Stir to dissolve.
  2. Allow to cool briefly then add the ice cubes to cool it completely.
  3. Place the tenderloins in the brine and cover. Allow to marinate in the fridge for at least 30 minutes or up to 4 hours.
  4. Prepare the glaze by stiring together the apricot preserves, rosemary, dijon mustard, and pepper. Divide into two equal parts, one to brush on the meat while cooking and one to serve with the final dish.
  5. When ready to cook the meat, remove it from the marinade and rinse it under cool water. Pat dry with paper towels.
  6. Grill the pork over medium heat until cooked throughout, when the internal temperature reaches 145°F, approximately 20 minutes. Turn at least once when grilling.
  7. About 5 minutes before the pork is done brush on the apricot-mustard glaze.
  8. When the pork is cooked, remove from grill and place on a plate or cutting board to rest while tented with foil.
  9. Cut into slices and serve with the reserved glaze.

The first photo shown above includes some grilled apricots as well as some rice pilaf. The second photo has my omnipresent roasted radishes and baked potato. I’ve been making this recipe all summer and finally got around to sharing with you. Hope that you get a chance to try it out before the weather turns cold. My daughter has not yet tried this recipe but the rest of us love it and rate it 5 stars.