with Ginger Garlic Rice & Sesame Green Beans

Yield: 2

Apricot jam with balsamic vinegar makes a sweet, sticky, and tangy sauce for savory pork tenderloin. Served with jasmine rice cooked with ginger, garlic, and stock, plus steamed green beans that get a nutty aroma from sesame oil, drizzled with soy sauce for some serious umami.
Prep: 15 Cook: 45

• 1¾-inch thumb ginger
• 2TBS soy sauce
• ½cup jasmine rice
• 1oz apricot jam
• 1TBS sesame oil
• 1clove garlic
• 2scallions
• 1shallot
• 1oz chicken stock concentrate
• 10oz pork tenderloin
• 1TBS fry seasoning
• 5tsp balsamic vinegar
• 6oz green beans
• salt & pepper
• 4tsp cooking oil
• 1TBS butter

Prep:

Wash and dry produce (except green beans).

Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens. Mince or grate garlic. Halve, peel, and mince half the shallot.

Cook rice:

Melt 1 TBS butter in a small pot over medium-high heat. Add ginger, scallion whites, and half the garlic, cook until softened, 1- to 2-minutes.

Stir in rice, half the stock concentrate (you’ll use the rest later) and ¾ cup water. 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.

Cook pork:

Pat pork dry with paper towels, season all over with salt, pepper, and 1 tsp Fry Seasoning. .

Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook, turning occasionally, until browned and cooked through, 15-20 minutes.

Turn off heat, transfer to a cutting board to rest. Wash out pan.

Make glaze:

Melt 1 TBS butter in same pan over medium-high heat. Add minced shallot and cook until softened, 2- to 3-minutes.

Stir in jam and vinegar, simmer until syrupy, 30-60 seconds.

Stir in ¼ cup water, remaining stock concentrate, and 1 tsp sugar. Bring to a boil, then lower heat, simmer until thickened, 3- to 4-minutes.

Remove from heat. Stir in 1 TBS butter until melted. Season with salt and pepper.

Cook green beans:

Pierce green bean bag with a fork, place bag on a plate. Microwave until tender, 1- to 2-minutes.

Tip: No microwave? Steam beans in a small pot with a splash of water until just tender, 5- to 7-minutes.

Carefully transfer green beans to a medium bowl. Toss with sesame oil and season with salt and pepper.

Finish & serve:

Fluff rice with a fork, season with salt and pepper. Stir any resting juices from pork into pan with glaze.

Slice pork crosswise.

Divide rice, pork, and green beans between plates. Drizzle pork with glaze. Top everything with scallion greens and soy sauce to taste. Serve.