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

This pork tenderloin recipe strikes the perfect balance between savory and sweet. The meat is seasoned with a smoky spice rub, then pan-seared until beautifully browned. A glossy apricot balsamic glaze adds a tangy sweetness that complements the pork beautifully.

Serve the glazed pork over fragrant ginger rice and alongside crisp-tender green beans tossed with sesame oil. It’s a complete meal that feels special enough for a dinner party but simple enough for a weeknight.

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Ingredients

10 ounce Pork FiletView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView 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

0.5 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 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine jasmine rice, 1 cup water and chicken stock concentrate. Bring to a boil, then reduce heat, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
2. Prepare the ginger rice: Grate the ginger and finely chop the scallions. Stir the grated ginger and half the scallions into the cooked rice. Cover and set aside.
3. Season the pork: Pat the pork tenderloin dry with paper towels. Rub all over with fry seasoning (or a mix of garlic powder, onion powder, smoked paprika, salt and pepper).
4. Sear the pork: Heat a drizzle of oil in a large skillet over medium-high heat. Add the pork and cook until browned on all sides, about 2-3 minutes per side. Transfer to a plate.
5. Make the glaze: In the same skillet, add apricot jam, balsamic vinegar, brown sugar and soy sauce. Stir and bring to a simmer. Return the pork to the skillet, turning to coat. Cook until the pork is cooked through (internal temp 145°F), about 5-7 minutes. Remove pork and let rest.
6. Cook the green beans: While the pork rests, trim the green beans. In a separate skillet, heat sesame oil over medium heat. Add the shallot (thinly sliced) and cook until softened, about 2 minutes. Add green beans and cook until crisp-tender, about 4-5 minutes. Season with salt and pepper.
7. Slice the pork: Slice the rested pork tenderloin into medallions.
8. Serve: Divide the ginger rice among plates. Top with sliced pork and drizzle with remaining glaze from the skillet. Serve the sesame green beans alongside. Garnish with remaining scallions.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork loin or pork chops can be substituted, but adjust cooking time accordingly.

What can I use instead of apricot jam?

Peach or orange marmalade would work well as a substitute.

Is this recipe gluten-free?

The recipe contains soy sauce, which typically has wheat. Use tamari or coconut aminos for a gluten-free version.