Apricot-glazed roast pork tenderloin with prunes and figs from The Food Lab: Better Home Cooking Through Science (page 662) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Fyretigger on April 07, 2026

    This recipe is apparently very adaptable. Every cook here has substituted and still succeeded. I substituted dried tart cherries for figs, Calvados for brandy and mango/passion fruit preserves for apricot, and it still came out great. Surprisingly quick to come together. Sauce came out quite thick and I had to loosen.

  • LindaMM1 on February 16, 2026

    Made the Maple-Mustard glaze version and added some orange marmalade also. Excellent , tender and great flavour .

  • christinezac on February 12, 2026

    Amazing! Used orange marmalade instead of apricot. Accidentally doubled the figs and prunes

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.