Apricot Balsamic-Glazed Pork Tenderloin

Apricot Balsamic-Glazed Pork Tenderloin

over Ginger Rice with Sesame Green Beans

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If you’re craving something savory and a little sweet, look no further. In this recipe, pork tenderloin is rubbed with garlic powder, onion powder, and smoked paprika, which 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.


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

Total Time25 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 thumb


1.5 tablespoon


12 ounce

Pork Tenderloin

1 unit

Chicken Stock Concentrate

½ cup

Jasmine Rice

1 teaspoon

Fry Seasoning

1 ounce

Apricot Jam

5 teaspoon

Balsamic Vinegar

6 ounce

Green Beans

1 tablespoon

Sesame Oil

Not included in your delivery

2.5 tablespoon



2 teaspoon

Vegetable Oil

½ teaspoon




Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2971 kJ
Calories710 kcal
Fat33 g
Saturated Fat12 g
Carbohydrate64 g
Sugar16 g
Dietary Fiber3 g
Protein39 g
Cholesterol135 mg
Sodium280 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.
Utensilsarrow down iconarrow down icon
Paper Towel
Small pot
Medium Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Peel, then mince or grate ginger until you have 1 TBSP. Halve and peel shallot, then mince until you have 1½ TBSP (use the rest of the shallot and ginger as you like). Pat pork dry with a paper towel.


Melt 1 TBSP butter in a small pot over medium-high heat. Add ginger and cook until softened, 1-2 minutes. Add half the stock concentrate and ¾ cup water. Bring to a boil, then add rice. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes.


Heat a large drizzle of oil in a medium pan over medium heat. Season pork all over with salt, pepper, and 1 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.


Rinse out pan used for pork, scraping out any browned bits, and dry well. Return to stove over medium-high heat. Add shallot and ½ TBSP butter. 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, ¼ cup water, and ½ tsp sugar. Bring to a boil, then lower heat and reduce to a simmer. Let bubble until thickened, about 4 minutes.


While glaze simmers, place green beans and a 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 2-3 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 with plenty of salt and pepper.


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 and serve.