Rosemary Apricot Beef Tenderloin
with Garlicky Brussels Sprout & Onion Jumble
- Milk
Friends, these are not your average, everyday pork chops. Our chefs have given them a restaurant-worthy makeover! The chops are coated in rosemary and garlic, and then seared to perfection. You’ll spoon a buttery, sweet, and tangy balsamic-apricot pan sauce over the top just before serving. The sides are just as satisfying—roasted, caramelized onion wedges and Brussels sprouts (who needs taters?) round everything out. It’s the savory, hearty 35-minute dinner idea you’ve been craving!
Ingredients
1 teaspoon
Dried Rosemary
1 unit
Apricot Jam
1 unit
Onion
5 teaspoon
Balsamic Vinegar
10 ounce
Beef Tenderloin Steak
8 ounce
Brussels Sprouts
1 unit
Chicken Stock Concentrate
1 clove
Garlic
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim and halve Brussels sprouts lengthwise. Halve, peel, and slice onion into 1-inch-thick wedges; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings). Peel and mince or grate garlic.
• Toss Brussels sprouts and onion wedges on a baking sheet with a drizzle of oil, half the garlic powder (you’ll use the rest in the next step), salt, and pepper. Roast on top rack until golden brown and tender, 15-20 minutes.
• Meanwhile, pat pork dry with paper towels and season all over with rosemary, remaining garlic powder, salt, and pepper.
Season chicken or beef as instructed.
• Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: Lower heat if pork begins to brown too quickly. • Turn off heat; transfer pork to a cutting board and cover with foil. Wipe out pan and let cool slightly.
Swap in chicken or beef for pork. Cook chicken until browned and cooked through, 3-5 minutes per side, or cook beef to desired doneness, 4-7 minutes per side.
• Heat a drizzle of oil in pan used for pork over medium-low heat. Add minced onion and cook, stirring occasionally, until softened, 2-3 minutes. Add minced garlic; cook, stirring, until fragrant, 30 seconds. Stir in jam and vinegar; cook until syrupy, 30-60 seconds. • Stir in ¼ cup water (1⁄3 cup for 4 servings), stock concentrate, and 1 tsp sugar (2 tsp for 4); cook until thickened, 3-4 minutes. Remove from heat. Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
Use pan used for chicken or beef here.
• Slice pork crosswise. • Divide pork and Brussels sprout and onion jumble between plates. Spoon sauce over pork and serve.
Slice chicken or beef against the grain.
Beef is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: The apricot sauce paired better with pork than beef; some found it less impactful on tenderloin.
- Ease of prep: Customers appreciated the simplicity and ease of preparation for this dish.
- Suggestions: Consider using pork tenderloin for a more complementary flavor with the apricot sauce.
