Apricot Balsamic Glazed Pork Tenderloin

🥘 Ingredients

• apricot jam
  4 tbsp
• balsamic vinegar
  3.333 tbsp
• brown sugar (use all for 4)
  1 tbsp
• butter (contains milk)
  3 tbsp
• chicken stock concentrate
  2 unit
• fry seasoning (2 tsp for 4 servings - we sent more)
  1 tbsp
• garlic
  2 clove
• ginger
  1 thumb
• green beans
  12 oz
• jasmine rice
  1 c
• paper towels
• pepper
• pork tenderloin
  24 oz
• salt
• scallions
  2 unit
• sesame oil
  1 tbsp
• shallot (mince whole shallot for 4)
  1 unit
• soy sauce (contains soy, wheat)
  2 tbsp
• vegetable oil
  2 tsp
• water (1½ cups for 4 servings)
  ¾ cup

🍳 Cookware

• small pot
• large pan
• cutting board
• fork
• small pot
• medium bowl
• fork

1. 

   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 .

   green beans: 12 oz, ginger: 1 thumb, garlic: 2 clove, scallions: 2 unit, shallot: 1 unit (mince whole shallot for 4)
2. 

   2

   Melt 1 TBSP butter in a small pot over medium-high heat. Add ginger, garlic, and scallion whites; cook until softened, ⏱️ 1 minutes - ⏱️ 2 minutes . Add half the chicken stock concentrate and water . Bring to a boil, then stir in jasmine rice . Cover and reduce heat to a gentle simmer. Cook until tender, ⏱️ 15 minutes - ⏱️ 18 minutes .

   butter: 3 tbsp (contains milk), chicken stock concentrate: 2 unit, water: ¾ cup (1½ cups for 4 servings), jasmine rice: 1 c
3. 

   3

   Pat pork tenderloin dry with paper towels ; season all over with salt , pepper , and 1 tsp fry seasoning . Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add pork and cook, turning occasionally, until browned on all sides and cooked through, ⏱️ 15 minutes - ⏱️ 20 minutes . Turn off heat; transfer to a cutting board to rest. Wash out pan.

   pork tenderloin: 24 oz, paper towels, salt, pepper, fry seasoning: 1 tbsp (2 tsp for 4 servings - we sent more), vegetable oil: 2 tsp
4. 

   4

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

   apricot jam: 4 tbsp, balsamic vinegar: 3.333 tbsp, brown sugar: 1 tbsp (use all for 4)
5. 

   5

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

   sesame oil: 1 tbsp
6. 

   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.

   soy sauce: 2 tbsp (contains soy, wheat)