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

If you’re craving something savory with a touch of sweetness, this apricot balsamic glazed pork tenderloin is the answer. The pork is seasoned with a smoky spice blend, pan-seared until beautifully browned, then coated in a glossy apricot balsamic glaze. Each bite is a perfect balance of tangy and sweet.

Served over a bed of fragrant ginger rice and alongside crisp-tender green beans tossed in sesame oil, this dish is a complete meal that feels special enough for a dinner party but simple enough for a weeknight. The ginger rice adds a warm, aromatic note, while the green beans provide a fresh crunch. It’s a dinner that the whole family will love.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 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

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon Apricot JamView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Brown SugarView 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 Vegetable OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce except 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 (use whole shallot for 4 servings).
2. Melt 1 tablespoon butter in a small pot over medium-high heat. Add ginger, garlic and scallion whites; cook until softened, about 1-2 minutes. Add half the chicken 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.
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 drizzle of vegetable 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 pork to a cutting board to rest. Wipe out the pan.
4. Melt 1 tablespoon butter in the same pan over medium-high heat. Add minced shallot and cook until softened, 2-3 minutes. Stir in apricot jam and balsamic 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 tablespoon butter. 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; season with salt and pepper.
6. Fluff rice with a fork; season with salt and pepper. Stir any resting juices from pork into the pan with the 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.

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.

Can I make this recipe gluten-free?

Use gluten-free soy sauce or tamari and ensure the stock concentrate is gluten-free.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.