French · Serves 2
with Dijon-Apricot Glaze plus Kale Slaw & Rice
Looking for the perfect finishing touch for tender pork filet? This quick savory-sweet glaze is made with apricot jam, Dijon mustard, and a swirl of butter for an irresistibly delicious balance of flavors. Serve the pork with a crisp slaw of kale, broccoli, and Brussels sprouts and a side of fluffy rice for a meal that’s destined for repeats.
In a small pot, combine rice, half the stock concentrates, 3⁄4 cup water (1 1⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, wash and dry produce.
In a large bowl, whisk together mayonnaise, vinegar, 1 tsp sugar, and 1⁄2 tsp salt until combined (use 2 tsp sugar and 1 tsp salt for 4 servings).
Add kale mix and toss until evenly coated. Refrigerate until ready to serve.
Pat pork* dry with paper towels; season all over with salt and pepper.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add pork; cover with a lid and cook, turning occasionally, until browned all over and cooked through, 15-20 minutes. (If pork begins to brown too quickly, lower the heat!)
Turn off heat; transfer pork to a cutting board and tent with foil to keep warm.
Wipe out pan.
Swap in chicken* for pork. Cook until browned and cooked through, 4-6 minutes per side.
In a small bowl, whisk together jam, mustard, remaining stock concentrate, and 1⁄4 cup water (1/3 cup for 4 servings).
Heat pan used for pork over medium- high heat. Add glaze mixture and bring to a simmer. Cook, stirring occasionally, until thickened, 1-2 minutes.
Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper if desired.
Fluff rice with a fork.
Slice pork crosswise.
Cut chicken crosswise.
Divide rice, slaw, and pork between plates in separate sections; spoon glaze over pork. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
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