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

If you’re craving a dinner that’s both savory and a little sweet, this pork tenderloin recipe is for you. The pork is seasoned with a smoky spice rub, pan-seared until beautifully crusted, then coated in a glossy apricot balsamic glaze. It’s a perfect balance of flavors that will make any weeknight feel special.

Serve the glazed pork over a bed of fragrant ginger rice and alongside crisp-tender green beans tossed with sesame oil. Every bite delivers a delightful mix of textures and tastes-from the tender meat to the aromatic rice and the nutty beans. This complete meal comes together in about 40 minutes, making it ideal for a satisfying dinner any day of the week.

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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

24 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

2 ounce Apricot JamView ingredient guideLike ingredientDislike ingredient

10 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 the ginger. Mince or grate the garlic. Trim the scallions and slice thinly, separating the white and green parts. Halve and peel the shallot, then mince until you have 3 tablespoons (save the rest for another use). Pat the pork tenderloin dry with paper towels.
2. Melt 1 tablespoon of butter in a small pot over medium-high heat. Add the ginger, garlic and scallion whites and cook until softened, about 1-2 minutes. Add 1 chicken stock concentrate and 1¾ cups of water. Bring to a boil, then stir in the jasmine rice. Cover, reduce heat to low and simmer gently until the rice is tender, about 15 minutes.
3. While the rice cooks, heat a drizzle of vegetable oil in a medium pan over medium-high heat. Season the pork all over with salt, pepper and 2 teaspoons of fry seasoning. Add the pork to the pan and cook, turning occasionally, until blackened on all sides and cooked to your desired doneness, 15-20 minutes. Transfer the pork to a plate to rest.
4. Rinse out the pan used for the pork, scraping away any browned bits and dry it well. Return the pan to medium-high heat and add 1 tablespoon of butter and the minced shallot. Cook, tossing, until the shallot is softened, 2-3 minutes. Stir in the apricot jam and balsamic vinegar and let simmer until syrupy, about 1 minute. Add the remaining chicken stock concentrate, ½ cup water and brown sugar. Bring to a boil, then reduce heat and simmer until the glaze thickens, about 4 minutes.
5. While the glaze simmers, place the green beans in a medium microwave-safe bowl with a big splash of water (about ¼ cup). Cover the bowl with plastic wrap and poke a few holes in the wrap. Microwave on high until the beans are tender, about 5 minutes. Drain the beans well and toss with sesame oil. Season with salt and pepper. Once the glaze has thickened, remove the pan from the heat and stir in the remaining 1 tablespoon of butter. Season generously with salt and pepper.
6. Fluff the cooked rice with a fork and season with salt and pepper. Stir any juices that have accumulated on the pork plate into the glaze. Slice the pork crosswise into medallions. Divide the rice, pork and green beans among plates. Drizzle the glaze over the pork, then sprinkle with soy sauce and scallion greens. Serve immediately.

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 to avoid drying out.

What can I use instead of fry seasoning?

A mix of paprika, garlic powder, onion powder and a pinch of cayenne works well.

Can I make this recipe gluten-free?

Yes, use gluten-free soy sauce or tamari and ensure the stock concentrate is gluten-free.