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 rubbed with a smoky spice blend, pan-seared until beautifully blackened, then bathed in a luscious apricot balsamic glaze. The glaze adds a perfect sweet-tart finish that complements the tender meat.

Serve the glazed pork over a bed of fragrant ginger rice and alongside crisp green beans tossed in sesame oil. Each bite offers a harmonious blend of flavors and textures, making this a satisfying meal that comes together in about 30 minutes.

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Ingredients

3 tablespoon ShallotView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

24 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 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

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve and peel the shallot, then mince until you have 3 tablespoons (use the rest as you like). Peel and mince or grate the ginger. Pat the pork tenderloin dry with a paper towel.
2. Melt 1 tablespoon butter in a small pot over medium-high heat. Add the ginger and cook until softened, 1-2 minutes. Add 1 stock concentrate and ¾ cup water. Bring to a boil, then stir in the rice. Cover, lower the heat and reduce to a gentle simmer. Cook until the rice is tender, about 15 minutes.
3. Heat a large drizzle of vegetable oil in a medium pan over medium heat. Season the pork all over with salt, pepper and 2 teaspoons fry seasoning. Add the pork to the pan and cook, turning occasionally, until blackened all over 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 out any browned bits and dry it well. Return the pan to the stove over medium-high heat. Add the shallot and 1 tablespoon butter. Cook, tossing, until the shallot is softened, 2-3 minutes. Stir in the apricot jam and balsamic vinegar. Let simmer until syrupy, about 1 minute. Stir in the remaining stock concentrate, ½ cup water and 1 teaspoon sugar. Bring to a boil, then lower the heat and simmer until the glaze thickens, about 4 minutes.
5. While the glaze simmers, place the green beans and a big splash of water (about ¼ cup) in a medium microwave-safe bowl. Cover with plastic wrap and poke a few holes in the wrap. Microwave on high until tender, 2-3 minutes. Drain 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 butter. Season with plenty of 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 use a different cut of pork?

Yes, pork loin or pork chops can be substituted, but adjust cooking time accordingly as they may cook faster or slower.

What can I substitute for fry seasoning?

You can use a mix of paprika, garlic powder, onion powder and a pinch of cayenne pepper.

Can I make this recipe gluten-free?

Yes, ensure your stock concentrate and fry seasoning are gluten-free. Serve with gluten-free soy sauce if desired.