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

If you’re craving something savory with a touch of sweetness, this pork tenderloin recipe is for you. The pork is seasoned with a smoky spice rub, pan-seared until golden, then coated in a glossy apricot balsamic glaze. It’s served over ginger-infused rice and paired with green beans tossed in sesame oil for a complete, satisfying meal.

This dish comes together in about 45 minutes, making it perfect for a weeknight dinner that feels special. The combination of flavors-smoky, sweet, tangy and nutty-will have everyone at the table asking for seconds.

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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 ounce Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 unit Jasmine RiceView ingredient guideLike ingredientDislike ingredient

12 cup Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 teaspoon 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. Peel and mince or grate ginger until you have 1 tablespoon. Mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. Halve, peel and mince half the shallot.
2. Melt 1 tablespoon 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. Bring to a boil, then add rice. Cover, lower heat and simmer gently until tender, about 15 minutes.
3. Pat pork dry with paper towels; season all over with salt, pepper and 1 teaspoon fry seasoning. Heat a drizzle of vegetable oil in a medium pan over medium-high heat. Add pork and cook, turning occasionally, until cooked through and dark brown all over, 15-20 minutes. Transfer to a plate to rest. Rinse and wipe out 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, about 1 minute. Stir in ¼ cup water, ½ tablespoon brown sugar and remaining stock concentrate. Bring to a boil, then lower heat. Let bubble until thickened, about 4 minutes. Turn off heat; stir in 1 tablespoon butter. Season with salt and pepper.
5. Meanwhile, microwave green beans in their bag until just tender, 2-4 minutes. (Alternatively, steam beans in a small pot with a splash of water until tender, 5-7 minutes.) Transfer to a medium bowl and toss with sesame oil; season with salt and pepper.
6. Fluff rice with a fork; season with salt and pepper. Stir any juices from the resting pork into the glaze. Slice pork crosswise into medallions. Divide rice, pork and green beans among plates. Drizzle glaze over pork. Sprinkle soy sauce and scallion greens over everything.

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.

Is there a substitute for apricot jam?

Peach jam or orange marmalade work well in place of apricot jam.

Can I make this dish ahead?

The rice and green beans can be made ahead, but the pork is best cooked fresh. Reheat gently.