Apricot Balsamic Glazed Pork Tenderloin

Name: Apricot Balsamic Glazed Pork Tenderloin with Ginger Rice and Sesame Green Beans
Yield: 2 servings
Ingredients: 1 Ginger; 2 clove Garlic; 2 unit Scallions; 1 unit Shallot; 1 unit Chicken Stock Concentrate; 1/2 cup Rice; 12 oz Pork Tenderloin; 1 tbsp Fry Seasoning; 2 tbsp unit Apricot Jam; 5 tsp Balsamic Vinegar; 1 tbsp Brown Sugar; 6 oz Green Beans; 1 tbsp Sesame Oil; 2 tbsp Soy Sauce; 2 tsp Vegetable Oil; 3 tbsp Butter; Salt; Black Pepper

with Ginger Rice and Sesame Green Beans

By Recipe0 System

If you’re craving something savory and a little sweet, look no further. Pork tenderloin is rubbed with garlic powder, onion powder, and smoked paprika to bring exciting flavors to the mild meat. It’s pan-seared until crusty and blackened on the outside and then bathed in an apricot balsamic glaze that lends a touch of sweetness. The sweet-savory pork combo is served over a bed of ginger rice and green beans that pack a one-two punch.

Main Course

Difficulty: medium
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Ingredients

Servings

1 Ginger
2 clove Garlic
2 unit Scallions
1 unit Shallot
1 unit Chicken Stock Concentrate
1/2 cup Rice
12 oz Pork Tenderloin
1 tbsp Fry Seasoning
2 tbsp unit Apricot Jam
5 tsp Balsamic Vinegar
1 tbsp Brown Sugar
6 oz Green Beans
1 tbsp Sesame Oil
2 tbsp Soy Sauce
2 tsp Vegetable Oil
3 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry all produce (except for green beans). Peel and mince or grate ginger. Mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. Halve, peel, and mince half the shallot (mince whole shallot for 4).
2

Melt 1 TBSP 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 and reduce heat to a gentle simmer. Cook until tender, 15-18 minutes.
3

Pat pork dry with paper towels; season all over with salt, pepper, and 1 tsp Fry Seasoning (2 tsp for 4 servings— we sent more). Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook, turning occasionally, until browned on all sides and cooked through, 15-20 minutes. Turn off heat; transfer to a cutting board to rest. Wash out pan.
4

Melt 1 TBSP butter in same pan over medium-high heat. Add minced shallot and cook until softened, 2-3 minutes. Stir in jam and vinegar. Simmer until syrupy, 30 seconds to 1 minute. Stir in ¼ cup water (½ cup for 4), half the brown sugar (use all for 4), and remaining stock concentrate. Bring to a boil, then lower heat. Let bubble until thickened, 3-4 minutes. Remove from heat; stir in 1 TBSP butter. Season with salt and pepper.
5

Pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. (TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Carefully transfer green beans to a medium bowl. Toss with sesame oil; season with salt and pepper.
6

Fluff rice with a fork; season with salt and pepper. Stir any resting juices from pork into pan with glaze. Slice pork crosswise into medallions. Divide rice, pork, and green beans between plates. Drizzle pork with glaze. Top everything with scallion greens and soy sauce to taste.

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