Apricot Balsamic Glazed Pork Tenderloin
with Ginger Rice and Sesame Green Beans
- Soy
- Wheat
- Milk
If you’re craving something savory and a little sweet, look no further. Pork tenderloin is rubbed with garlic powder, onion powder, and smoked paprika to bring exciting flavors to the mild meat. It’s pan-seared until crusty and blackened on the outside and then 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 pack a one-two punch.
Ingredients
1 thumb
Ginger
2 clove
Garlic
2 unit
Scallions
1 unit
Shallot
1 unit
Chicken Stock Concentrate
½ cup
Jasmine Rice
12 ounce
Pork Tenderloin
1 tablespoon
Fry Seasoning
2 tablespoon
Apricot Jam
5 teaspoon
Balsamic Vinegar
1 tablespoon
Brown Sugar
6 ounce
Green Beans
1 tablespoon
Sesame Oil
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
Not included in your delivery
2 teaspoon
Vegetable Oil
3 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce (except for green beans). Peel and mince or grate ginger. Mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. Halve, peel, and mince half the shallot (mince whole shallot for 4).
Melt 1 TBSP butter in a small pot over medium-high heat. Add ginger, garlic, and scallion whites; cook until softened, 1-2 minutes. Add half the stock concentrate and ¾ cup water (1½ cups for 4 servings). Bring to a boil, then stir in rice. Cover and reduce heat to a gentle simmer. Cook until tender, 15-18 minutes.
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 on all sides 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 seconds to 1 minute. Stir in ¼ cup water (½ cup for 4), half the brown sugar (use all for 4), and remaining stock concentrate. Bring to a boil, then lower heat. Let bubble until thickened, 3-4 minutes. Remove from heat; stir in 1 TBSP butter. 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; 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 into medallions. Divide rice, pork, and green beans between plates. Drizzle pork with glaze. Top everything with scallion greens and soy sauce to taste.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the apricot balsamic glaze, calling it "delicious" and "fabulous." The ginger rice was a hit too 🍚.
- Ease of prep: Some found it time-consuming with many steps, while others said it was easy to prepare.
- Suggestions: Consider roasting green beans instead of microwaving for better texture and flavor. Adjust ginger in rice to taste.
- Portions: Several mentioned the pork portions were small; some wished for more sauce or larger veggie servings.
- Tenderness: Customers frequently praised the pork as "juicy," "tender," and easy to cut.
Reviews from our home cooks
Bruh. This was the knees of the bees. It has earned a place in regular rotation in my life. The glaze is sweet but with just enough of that vinegary kick. And the rice with the fresh ginger and garlic is a really bright side dish. I don't think I've ever thought to toss green beans in sesame oil before but LOOK OUT. So many flavors. My house smells amazing. I already want it again.
SO GOOD!!! My new fave recipe. The meat is so tender and the apricot balsamic glaze goes perfectly with it. Super easy prep and cooking!
Truly amazing flavor! The apricot balsamic sauce is TDF. The ginger jasmine rice is ah-mazing!! However delicious the pork and rice are, I, personally would like a bigger variety of vegetables. Green beans are getting old.
I was unsure of the steamed-only green beans and the pan-cooked tenderloin. I preheated the oven to 425°F. I microwaved the green beans for a minute and pan-seared the tenderloin on all sides. I tossed the beans with the sesame oil, salt, and pepper and placed on one side of a sheet pan. I put the seared pork on the other side of the sheet pan and finished all in the oven. I made rice and sauce according to included directions. Finished meal was delicious!
This was a grand slam for us! The flavors were all good, definitely not one note, either, which always makes me happy. The balsamic/apricot glaze was delicious, and the pork seared beautifully with the fry seasoning.
The Pork Tenderloin was delicious with the Apricot Balsamic Glaze. The directions had my rice ready long before the tenderloin and glaze was ready. The rice was also delicious. I would flip #2 & #3 also my glaze took quite a bit longer then 2-3 minutes to thicken, I finally added arrowroot powder to get to a thicker consistency.
Pork tenderloin was so tasty and tender. The apricot balsamic glaze was amazing. The ginger garlic rice was also very tasty. And the green beans are always a great side.
I did not like the rice, but the pork and green beans with the apricot balsamic glaze was AMAZING! I put 1/4 teaspoon of sugar in instead of 1tsp to cut back on some of the sweetness and it was SO GOOD!
Savory rice and pork tenderloin. Sauce was super sweet but a bit of soy sauce at the end brought out the balsamic tangyness. Loved the strong ginger flavor in the rice.
Apricot balsamic glaze really made this one good. I'm not a fan of steamed green beans, so I cooked these a little longer on high heat on the stove to brown them a little and cook off some of the grassy taste.
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