Pork Filet with Dijon-Apricot Glaze
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Pork Filet with Dijon-Apricot Glaze

Pork Filet with Dijon-Apricot Glaze

plus Kale Slaw & Rice

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.

Tags:
Protein Smart
Easy Prep
Allergens:
Eggs
Milk

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

Total Time30 minutes
Prep Time5 minutes
DifficultyMedium

Ingredients

serving amount

½ cup

White Rice

2 unit

Chicken Stock Concentrate

4 tablespoon

Mayonnaise

(Contains Eggs)

5 teaspoon

White Wine Vinegar

8 ounce

Kale, Broccoli, and Brussels Sprouts Mix

10 ounce

Pork Filet

1 unit

Apricot Jam

2 teaspoon

Dijon Mustard

Not included in your delivery

Salt

Pepper

Sugar

Cooking Oil

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories770 kcal
Fat40 g
Saturated Fat11 g
Carbohydrate61 g
Sugar17 g
Dietary Fiber3 g
Protein32 g
Cholesterol160 mg
Sodium1120 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

Small pot
Large Bowl
Whisk
Paper Towel
Large Pan
Aluminum Foil
Small Bowl

Instructions

Cook Rice
1

• 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.

Make Slaw
2

• 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.

Cook Pork
3

• 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.

Make Glaze
4

• 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 & Slice Pork
5

• Fluff rice with a fork. • Slice pork crosswise.

Serve
6

• Divide rice, slaw, and pork between plates in separate sections; spoon glaze over pork. Serve.

Pork is fully cooked when internal temperature reaches 145°.