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

This apricot balsamic glazed pork filet is a perfect weeknight dinner that feels special. The glaze combines sweet apricot jam with tangy balsamic vinegar, creating a sticky, savory-sweet coating for tender pork. Paired with fragrant ginger garlic rice and crisp green beans tossed in sesame oil, every bite is packed with flavor.

Ready in about 30 minutes, this dish is simple enough for a busy evening but impressive enough for guests. The rice cooks with ginger, garlic and chicken stock for a fragrant base, while the green beans get a quick steam and a nutty finish. Drizzle everything with soy sauce for an extra umami kick.

Log in to save recipes and build weekly shopping lists.

Ingredients

10 ounce Pork FiletView ingredient guideLike ingredientDislike ingredient

0.33 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

0.5 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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. Peel and mince or grate garlic. Halve, peel and mince half the shallot (whole shallot for 4 servings).
2. Melt 1 TBSP 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 1¼ cups water (2¼ 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 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; 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 to a cutting board to rest. Wash out pan.
4. 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, 30-60 seconds. Stir in ¼ cup water (½ cup for 4 servings), remaining stock concentrate and 1 tsp sugar (2 tsp for 4). Bring to a boil, then lower heat; simmer until thickened, 3-4 minutes. Remove from heat. Stir in 1 TBSP 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. 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 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.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork tenderloin or boneless pork chops work well, but adjust cooking time as needed.

Can I make this dish gluten-free?

Use tamari or coconut aminos instead of soy sauce and ensure your stock concentrate is gluten-free.

Can I substitute the green beans?

Absolutely, asparagus or broccoli would be great alternatives.