Perfectly moist and tender Oven Baked BBQ Pork Tenderloin is incredibly simple to prepare yet delivers great flavor. Topped with a no-cook apricot BBQ sauce that thickens and caramelizes while roasting. Delicious!
In another bowl, combine 1 tablespoon of rub and apricot jam. Set aside.
Place 2 long pieces of plastic wrap - longer than the tenderloins - on the counter. Place the tenderloins on the center of each piece of wrap. If your counter or island isn't big enough to accommodate both, do one at a time.
Sprinkle some of the rub on top of each tenderloin. Use the wrap to turn the tenderloin over and sprinkle more rub on that side. The wrap catches any rub and can be used to press the rub onto the tenderloin. If not roasting right away, wrap the pork tightly. Repeat with the second tenderloin. This can be done ahead and refrigerated until you are ready to roast. Otherwise, continue without wrapping tenderloins. You should have some rub leftover and can keep it in an airtight container and use to season poultry, beef, or pork.
When ready to roast, set one oven rack on top position of oven and one rack on the bottom (lowest) position of oven.
Preheat oven 425 degrees.
Oil the bottom of large cast iron skillet or other ovenproof skillet. Unwrap tenderloins and place in skillet.
Roast on bottom rack for 10 minutes. Remove skillet from oven and flip over tenderloins. Spread half of the apricot sauce on both tenderloins.
Place skillet back onto bottom rack for another 10 minutes. Remove skillet from oven and check the temperature by placing a meat thermometer into thickest part of loin. It should read 137* - 140 degrees. If not, place back in the oven for a few minutes.
Spread remaining apricot sauce over tenderloins and turn the oven to broil. Place skillet on top rack and broil for 1 - 2 minutes until caramelized.
Transfer pork to a cutting board and let rest 5 minutes before slicing. Spoon sauce from pan over pork. Serve.
*I cook the pork until it reaches 137 to 140 degrees. Some may feel this isn’t done enough because it's still slightly pink, but after resting it's a perfectly cooked, moist tenderloin. If you're still not convinced, cook it until it reaches 145 - 150. Just note it may not be as moist.