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Apricot Balsamic-Glazed Pork Tenderloin
Apricot Balsamic-Glazed Pork Tenderloin

Apricot Balsamic-Glazed Pork Tenderloin

over Ginger Rice with Sesame Green Beans

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Rated 3.4 / 4out of 1022 ratings
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If you’re craving something savory and a little sweet, look no further. Pork tenderloin is rubbed with garlic powder, onion powder, and smoked paprika to bring exciting flavors to the mild meat. It’s then pan-seared until crusty and blackened on the outside and bathed in an apricot balsamic glaze that lends a touch of sweetness. The sweet-savory pork combo is served over a bed of ginger rice and green beans that packs a one-two punch.

Allergens:SoyMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 thumb

Ginger

2 clove

Garlic

2 unit

Scallions

1 unit

Shallot

24 ounce

Pork Tenderloin

2 unit

Chicken Stock Concentrate

¾ cup

Jasmine Rice

2 teaspoon

Fry Seasoning

2 ounce

Apricot Jam

10 teaspoon

Balsamic Vinegar

1 tablespoon

Brown Sugar

6 ounce

Green Beans

1 tablespoon

Sesame Oil

2 tablespoon

Soy Sauce

(ContainsSoy)

Not included in your delivery

2 teaspoon

Vegetable Oil

3 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2259 kJ
Calories540 kcal
Fat20 g
Saturated Fat8 g
Carbohydrate52 g
Sugar16 g
Dietary Fiber2 g
Protein36 g
Cholesterol115 mg
Sodium490 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Peeler
Small pot
Medium Pan
Medium Bowl
Plastic Wrap
Strainer
Instructionsarrow up iconarrow up icon
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Prep
Prep
1

Wash and dry all produce. Peel, then mince or grate ginger. Mince or grate garlic. Trim, then thinly slice scallions, keeping greens and whites separate. Halve and peel shallot, then mince until you have 3 TBSP (use the rest as you like). Pat pork dry with a paper towel.

Cook Rice
Cook Rice
2

Melt 1 TBSP butter in a small pot over medium-high heat. Add ginger, garlic, and scallion whites and cook until softened, 1-2 minutes. Add 1 stock concentrate and 1¾ cups water. Bring to a boil, then add rice. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes.

Cook Pork
Cook Pork
3

Heat a large drizzle of oil in a medium pan over medium-high heat. Season pork all over with salt, pepper, and 2 tsp fry seasoning (we sent more). Add to pan and cook, turning occasionally, until blackened all over and desired doneness is reached, 15-20 minutes. Set aside to rest on a plate.

Start Glaze
Start Glaze
4

Rinse out pan used for pork, scraping out any browned bits, and dry well. Return to stove over medium-high heat. Add 1 TBSP butter and minced shallot. Cook, tossing, until shallot is softened, 2-3 minutes. Stir in jam and vinegar. Let simmer until syrupy, about 1 minute. Stir in remaining stock concentrate, ½ cup water, and brown sugar. Bring to a boil, then lower heat and reduce to a simmer. Let bubble until thickened, about 4 minutes.

Cook Green Beans and Finish Glaze
Cook Green Beans and Finish Glaze
5

While glaze simmers, place green beans and a big splash of water (we used ¼ cup) in a medium microwave-safe bowl and cover with plastic wrap. Poke a few holes in wrap. Microwave on high to desired doneness, about 5 minutes. Drain well. Toss with sesame oil. Season with salt and pepper. Once glaze is thickened, remove pan from heat and stir in 1 TBSP butter. Season generously with salt and pepper.

Finish and Serve
Finish and Serve
6

Fluff rice with a fork. Season with salt and pepper. Stir any juices from pork into glaze in pan. Slice pork crosswise into medallions. Divide rice, pork, and green beans between plates. Drizzle glaze over pork. Sprinkle soy sauce and scallion greens over everything and serve.