Apricot Balsamic Glazed Pork Tenderloin with Ginger Garlic Rice and Sesame Green Beans

This pork tenderloin recipe features a luscious apricot balsamic glaze that strikes the perfect balance between sweet and tangy. The pork is seared until golden, then sliced and drizzled with a glossy, sticky sauce made from apricot jam and balsamic vinegar. It’s a quick yet impressive dish that comes together in under an hour.

On the side, enjoy fragrant jasmine rice cooked with ginger, garlic and chicken stock, plus tender green beans tossed in nutty sesame oil. A splash of soy sauce ties everything together with a savory umami finish. Perfect for a weeknight dinner that feels special.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. 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).
2. Melt 1 tablespoon 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.
3. Pat pork dry with paper towels; season all over with salt, pepper and 1 teaspoon fry seasoning (2 teaspoons for 4 servings). 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.
4. Melt 1 tablespoon 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 teaspoon sugar (2 teaspoons for 4). Bring to a boil, then lower heat; simmer until thickened, 3-4 minutes. Remove from heat. Stir in 1 tablespoon butter until melted. Season with salt and pepper.
5. Pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. (No microwave? 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.
6. 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. (Pork is fully cooked when internal temperature reaches 145°F.)

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork loin or pork chops can be substituted, but adjust cooking time as needed to ensure they reach 145°F internally.

What can I substitute for apricot jam?

Peach jam or orange marmalade work well as substitutes for a similar sweet-tangy flavor.

Is this recipe gluten-free?

The recipe contains soy sauce and fry seasoning which may contain wheat. Use tamari and gluten-free seasoning to make it gluten-free.