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 pork is seasoned with a smoky spice rub, pan-seared until golden, then coated in a luscious apricot balsamic glaze. It’s served over fragrant ginger rice and crisp-tender green beans tossed with sesame oil.

Ready in about 45 minutes, this dish is ideal for a weeknight dinner that feels special. The glaze comes together quickly with apricot jam, balsamic vinegar and a touch of brown sugar, creating a glossy finish that complements the tender pork beautifully.

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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 ounce 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 except green beans. 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 (for 4 servings, mince whole 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 (1½ cups for 4 servings). Bring to a boil, then stir in 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 (2 teaspoons for 4 servings). Heat a drizzle of vegetable oil in a medium pan over medium-high heat. Add pork and cook, turning occasionally, until browned on all sides and cooked through, 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. Add ¼ cup water (½ cup for 4 servings), ½ tablespoon brown sugar (1 tablespoon for 4) and remaining stock concentrate. Bring to a boil, then lower heat; let bubble until thickened, about 4 minutes. Remove from 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. (No microwave? Steam beans in a small pot with a splash of water until tender, 5-7 minutes.) Transfer 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 the glaze. Slice pork crosswise into medallions. Divide rice, pork and green beans among plates. Drizzle glaze over pork. Top 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 tamari or coconut aminos instead of soy sauce and ensure your 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.