Baked Pork Tenderloin(By 7 - 12 Year Olds)
Juicy baked pork tenderloin glazed with sweet peach or apricot jam, perfect for family dinners or special occasions, offering a perfect balance of savory and sweet flavors.
Ingredients
Instructions
- Heat oven to 350°F (175°C).
- Place tenderloins on a rack in a roasting pan.
- Mix the peach or apricot jam, salt, and dry mustard in a saucepan.
- Spoon about half of the sauce over the tenderloins.
- Bake the tenderloins for 1 hour and 30 minutes.
- Heat the remaining sauce in the saucepan over low heat.
- Slice the tenderloins into 1/4 inch diagonal slices on a cutting board.
- Serve the sliced tenderloins with the remaining sauce.
Tips & Substitutions
For extra flavor, marinate the pork tenderloins in the jam mixture for a few hours before baking. If you don't have dry mustard, you can substitute with Dijon mustard, which will add a different yet tasty flavor. Keep an eye on the cooking time, as different ovens may vary; use a meat thermometer to ensure the internal temperature reaches 145°F.
Serving Suggestions
Serve the sliced pork tenderloin with the warm remaining sauce drizzled on top. This dish pairs beautifully with roasted vegetables or a fresh salad. For a heartier meal, consider serving it alongside Peggy O'S Baked Beans or creamy mashed potatoes. A side of sautéed greens can also complement the sweetness of the sauce.
Storage & Reheating
Store any leftover baked pork tenderloin in an airtight container in the refrigerator for up to 3-4 days. To reheat, place slices in a microwave-safe dish covered with a damp paper towel, and heat in 30-second intervals until warmed through. You can also reheat in a skillet over low heat, adding a splash of water to keep the meat moist.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Pork Tenderloin(By 7 - 12 Year Olds) contains roughly 46 calories, with 2g protein, 9g carbohydrates, and 0g fat. It is a good source of vitamin C (17% of the Daily Value). Note that it is relatively high in sodium, at 2534mg per serving (110% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of jam for this recipe?
Absolutely! While peach or apricot jam is recommended, you can experiment with other fruit jams like mango or raspberry for a unique twist. Just keep in mind that the flavor will change accordingly, and you might need to adjust the salt and mustard to balance the sweetness.
How do I know when the pork is done cooking?
The best way to check if the pork tenderloin is done is by using a meat thermometer. It should read 145°F when inserted into the thickest part of the meat. Let it rest for 5-10 minutes after baking to allow the juices to redistribute before slicing.
Can I make this recipe ahead of time?
Yes, you can prepare the pork tenderloin ahead of time. Marinate the pork in the jam mixture and refrigerate it overnight. Bake it the next day, and you'll have a delicious meal ready with minimal effort. Just remember to adjust the baking time if it's coming straight from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).