Apple Butter Glazed Lamb Tenderloin, Simply Roasted (Print Version)

Tender Apple Butter Glazed Lamb Tenderloin, roasted to perfection. This recipe blends sweet apple butter with savory lamb for an unforgettable meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-Free

# Ingredients:

→ Main Event

01 - 1.5-2 lbs Lamb Tenderloin

→ Glaze Essentials

02 - 1/2 cup Apple Butter
03 - 1 tbsp Dijon Mustard
04 - 1 tbsp Apple Cider Vinegar
05 - 1 tbsp Brown Sugar (packed, optional)

→ Flavor Builders

06 - 1 tbsp Olive Oil
07 - 1 tsp Garlic Powder
08 - 1/2 tsp Onion Powder
09 - 1/2 tsp Smoked Paprika
10 - Salt & Black Pepper (to taste)

→ Finishing Touches

11 - Fresh Thyme or Rosemary (for garnish)

# Instructions:

01 - First things first, take your lamb tenderloin out of the fridge about 30 minutes before you plan to cook. This helps it cook more evenly, a little trick I learned after a few too many unevenly cooked roasts! Pat it super dry with paper towels—this is crucial for a good sear, trust me. Then, rub it all over with the garlic powder, onion powder, smoked paprika, a generous pinch of salt, and plenty of fresh black pepper. Don't be shy; you want those flavors to really sink in before the Apple Butter Glazed Lamb Tenderloin magic happens.
02 - Heat the olive oil in a heavy-bottomed, oven-safe skillet (cast iron is my absolute favorite for this!) over medium-high heat until it’s shimmering. Carefully place the seasoned lamb tenderloin in the hot skillet. Sear it for about 2-3 minutes per side, getting a beautiful golden-brown crust all over. This step locks in all those delicious juices and creates a fantastic texture. I always get a little thrill from that sizzling sound, honestly.
03 - While the lamb is searing, quickly whisk together your apple butter, Dijon mustard, apple cider vinegar, and brown sugar in a small bowl. Give it a good stir until everything is nicely combined and smooth. This is where the sweet and tangy heart of our Apple Butter Glazed Lamb Tenderloin comes alive! Taste it, maybe add a tiny bit more vinegar if you like it tangier, or a pinch more sugar if your apple butter is less sweet. Trust your gut!
04 - Once the lamb is seared, carefully brush about half of the apple butter glaze all over the tenderloin in the skillet. Transfer the skillet to your preheated oven (set at 400°F / 200°C). Roast for 10-15 minutes, or until an instant-read meat thermometer inserted into the thickest part reads 130-135°F (54-57°C) for medium-rare, or 135-140°F (57-60°C) for medium. Don't overcook it! Lamb tenderloin can dry out quickly, and we want this Apple Butter Glazed Lamb Tenderloin to be juicy.
05 - This step, my friends, is non-negotiable! Once the lamb reaches your desired doneness, remove the skillet from the oven. Transfer the lamb to a cutting board and loosely tent it with foil. Let it rest for at least 5-10 minutes. This allows the juices to redistribute, ensuring a tender, moist Apple Butter Glazed Lamb Tenderloin. While it’s resting, warm up the remaining glaze gently in a small saucepan, or even in the microwave if you’re in a hurry (I've done it, no judgment!).
06 - After resting, slice the lamb tenderloin against the grain into beautiful medallions. Drizzle with the warmed remaining apple butter glaze. Garnish with fresh thyme or rosemary, and honestly, just admire your handiwork. The aroma filling your kitchen right now? That's the smell of pure deliciousness. It should be glistening, tender, and oh-so-inviting!

# Notes:

01 - Always pat your lamb dry before searing; it makes all the difference for a crust.
02 - Don't skip resting the meat! I learned this the hard way with a surprisingly tough piece once.
03 - Use an instant-read thermometer for lamb; it's easy to overcook and nobody wants dry lamb.
04 - For an extra flavor boost, try adding a tiny pinch of cayenne pepper to the glaze.

# Equipment Needed:

01 - Oven-safe skillet (cast iron recommended)
02 - Whisk
03 - Small bowl
04 - Instant-read meat thermometer
05 - Cutting board

# Nutrition (Per Serving):

Calories: 350-400 kcal
Total Fat: 18-22g
Total Carbohydrate: 15-20g
Protein: 35-40g

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