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

If you’re craving something savory with a touch of sweetness, this dish delivers. A pork tenderloin is seasoned with a smoky spice blend, pan-seared until beautifully blackened, then bathed in a glossy apricot balsamic glaze. The combination is irresistible.

Served over fluffy ginger rice and alongside crisp-tender green beans tossed in sesame oil, every bite is a harmony of flavors and textures. It’s an easy, satisfying meal that feels special enough for a weekend dinner but quick enough for a weeknight.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon ShallotView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 ounce 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

2.5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView 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. Halve and peel the shallot, then mince until you have 1½ tablespoons (use the rest as you like). Pat the pork tenderloin dry with paper towels.
2. Melt 1 tablespoon butter in a small pot over medium-high heat. Add the ginger and cook until softened, about 1-2 minutes. Add half the chicken stock concentrate and ¾ cup water. Bring to a boil, then stir in the rice. Cover, reduce heat to low and simmer gently until tender, about 15 minutes.
3. Heat a drizzle of vegetable oil in a medium pan over medium heat. Season the pork all over with salt, pepper and 1 teaspoon fry seasoning. Add to the pan and cook, turning occasionally, until blackened on all sides and cooked to your desired doneness, 15-20 minutes. Transfer to a plate and let rest.
4. Rinse out the pan used for the pork, scraping up any browned bits and dry it well. Return to medium-high heat. Add the shallot and ½ tablespoon butter. Cook, stirring, until the shallot softens, 2-3 minutes. Stir in the apricot jam and balsamic vinegar. Let simmer until syrupy, about 1 minute. Add the remaining stock concentrate, ¼ cup water and ½ teaspoon sugar. Bring to a boil, then reduce heat and simmer until thickened, about 4 minutes.
5. While the glaze simmers, place the green beans and a splash of water (about ¼ cup) in a medium microwave-safe bowl. Cover with plastic wrap and poke a few holes. Microwave on high until tender, 2-3 minutes. Drain well. Toss with sesame oil and season with salt and pepper. Once the glaze has thickened, remove the pan from heat and stir in 1 tablespoon butter. Season with salt and pepper.
6. Fluff the rice with a fork and season with salt and pepper. Stir any juices from the resting pork into the glaze. Slice the pork crosswise into medallions. Divide the rice, pork and green beans among plates. Drizzle the glaze over the pork and serve.

Recipe Tips

FAQ

Can I substitute the pork tenderloin with another cut?

Yes, you can use pork loin or even chicken breast, but adjust cooking times accordingly to avoid drying out.

What can I use instead of apricot jam?

Peach jam or orange marmalade work well as substitutes for the apricot jam.

Is there a way to make this dish dairy-free?

Yes, substitute the butter with a dairy-free margarine or additional oil. The flavor will be slightly different but still delicious.