Pork Filet with Dijon-Apricot Glaze
plus Kale Slaw & Rice
- Eggs
- Milk
Looking for the perfect finishing touch for tender pork filet? This quick savory-sweet glaze is made with apricot jam, Dijon mustard, and a swirl of butter for an irresistibly delicious balance of flavors. Serve the pork with a crisp slaw of kale, broccoli, and Brussels sprouts and a side of fluffy rice for a meal that’s destined for repeats.
Ingredients
10 ounce
Pork Filet
8 ounce
Kale, Broccoli, and Brussels Sprouts Mix
1 unit
Apricot Jam
½ cup
White Rice
2 unit
Chicken Stock Concentrate
5 teaspoon
White Wine Vinegar
4 tablespoon
Mayonnaise
(Contains: Eggs)
2 teaspoon
Dijon Mustard
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, half the stock concentrates, 3⁄4 cup water (1 1⁄2 cups for 4 servings), and a pinch of salt. 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.
• While rice cooks, wash and dry produce. • In a large bowl, whisk together mayonnaise, vinegar, 1 tsp sugar, and 1⁄2 tsp salt until combined (use 2 tsp sugar and 1 tsp salt for 4 servings). • Add kale mix and toss until evenly coated. Refrigerate until ready to serve.
• Pat pork* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add pork; cover with a lid and cook, turning occasionally, until browned all over and cooked through, 15-20 minutes. (If pork begins to brown too quickly, lower the heat!) • Turn off heat; transfer pork to a cutting board and tent with foil to keep warm. • Wipe out pan.
• In a small bowl, whisk together jam, mustard, remaining stock concentrate, and 1⁄4 cup water (1/3 cup for 4 servings). • Heat pan used for pork over medium- high heat. Add glaze mixture and bring to a simmer. Cook, stirring occasionally, until thickened, 1-2 minutes. • Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper if desired.
• Fluff rice with a fork. • Slice pork crosswise.
• Divide rice, slaw, and pork between plates in separate sections; spoon glaze over pork. Serve.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tender pork with its delicious Dijon-apricot glaze, though some found the sauce too sweet or tangy 🍖
- Ease of prep: Quick and simple to prepare, with minimal hands-on time required
- Suggestions: Consider reducing vinegar in the slaw dressing or adding extra sugar for a less acidic taste
- Portions: Some felt the meal lacked substance, particularly in the vegetable department
- Texture: A few noted the rice didn't cook evenly; try adjusting cooking time or liquid ratio for better results
Reviews from our home cooks
Amazing! This may be my favorite dinner. The pork was tender and the sauce was a perfect accompaniment. The slaw was really good and we like the variety in the slaw.
Enjoyed this new meal. The slaw was a nice compliment to the pork and despite its simplicity, the rice was a perfect side dish to soak up the extra sauce. Would order again.
My wife wanted to try this one, and we all ended up loving it. Even our 2 kids finished their whole plates. We couldn't be happier with this dinner.
Good meal with minimal prep. The slaw complemented the richness of the meat & sauce.
Flavors were great. Pork Filet is one of my favorites. HF has great meat!
The pork filet instead of the regular pork chop was a treat and so was not having to cut anything!
Love the light sauce made with apricot preserves and Dijon mustard added to chicken broth! Yummy!!
The slaw could use less vinegar or more sugar, it was a bit too vinegary, otherwise it probably would have gotten a 5. Also, you may want to tell people to let the pan cool a bit after cooking the pork, I poured in a bit of the sauce mixture and it burned immediately, luckily I only poured a small amount.
The pork filet and dijon-apricot glaze was terrific! The kale slaw was not good. In the future, please offer a substitution of beans or broccoli or anything else in ANY recipe where kale slaw is included. I won't get anything with kale slaw in the future.
The flavor is good. Reducing a star because the rice doesn't cook well. Despite extra time some grains are still crunchy.
