A glaze you’re be thinking about for days! Apricot jam meets balsamic vinegar for a sweet, sticky, and tangy sauce for savory pork tenderloin. Don’t sleep on the sides because they get lots of flavor love, too: jasmine rice cooked with ginger, garlic, and stock, plus steamed green beans that get a nutty aroma from sesame oil. Drizzle everything with some soy sauce for some serious umami satisfaction.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 thumb
Ginger
1 clove
Garlic
2 unit
Scallions
1 unit
Shallot
1 unit
Chicken Stock Concentrate
½ cup
Jasmine Rice
10 ounce
Pork Tenderloin
1 tablespoon
Fry Seasoning
1 unit
Apricot Jam
5 teaspoon
Balsamic Vinegar
6 ounce
Green Beans
1 tablespoon
Sesame Oil
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
2 teaspoon
Cooking Oil
3 tablespoon
Butter
(Contains Milk)
Salt
Pepper
1 teaspoon
Sugar
• Wash and dry produce (except green beans). • Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens. Mince or grate garlic. Halve, peel, and mince half the shallot (whole shallot for 4 servings).
• Melt 1 TBSP butter in a small pot over medium-high heat. Add ginger, scallion whites, and half the garlic (all for 4 servings); cook until softened, 1-2 minutes. • Stir in rice, half the stock concentrate (you’ll use the rest later) and ¾ cup water (1½ cups for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Pat pork* dry with paper towels; season all over with salt, pepper, and 1 tsp Fry Seasoning (2 tsp for 4 servings; we sent more). • Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook, turning occasionally, until browned and cooked through, 15-20 minutes. • Turn off heat; transfer to a cutting board to rest. Wash out pan.
• Melt 1 TBSP butter in same pan over medium-high heat. Add minced shallot and cook until softened, 2-3 minutes. • Stir in jam and vinegar; simmer until syrupy, 30-60 seconds. • Stir in ¼ cup water (½ cup for 4 servings), remaining stock concentrate, and 1 tsp sugar (2 tsp for 4). Bring to a boil, then lower heat; simmer until thickened, 3-4 minutes. • Remove from heat. Stir in 1 TBSP butter until melted. Season with salt and pepper.
• Pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes. • Carefully transfer green beans to a medium bowl. Toss with sesame oil and season with salt and pepper.
• Fluff rice with a fork; season with salt and pepper. Stir any resting juices from pork into pan with glaze. • Slice pork crosswise. • Divide rice, pork, and green beans between plates. Drizzle pork with glaze. Top everything with scallion greens and soy sauce to taste. Serve.