{"id":51498,"date":"2023-04-23T20:39:53","date_gmt":"2023-04-23T20:39:53","guid":{"rendered":"https:\/\/nowellfamily.org\/cookbook\/?p=51498"},"modified":"2026-01-26T23:11:27","modified_gmt":"2026-01-26T23:11:27","slug":"apricot-balsamic-glazed-pork-tenderloin","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2023\/04\/23\/apricot-balsamic-glazed-pork-tenderloin\/","title":{"rendered":"Apricot Balsamic Glazed Pork Tenderloin"},"content":{"rendered":"<h3 style=\"text-align: center;\">with Ginger Garlic Rice &amp; Sesame Green Beans<\/h3>\n<h4 style=\"text-align: center;\">Yield: 2<\/h4>\n<p>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.<br \/>\nPrep: 15 Cook: 45<\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">\u00be-inch thumb ginger<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS soy sauce<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup jasmine rice<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">oz apricot jam<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS sesame oil<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">clove garlic <\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">scallions<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">shallot <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">oz chicken stock concentrate<\/span><\/li>\n<li><span class=\"quantity\">10<\/span><span class=\"ingredient-name\">oz pork tenderloin <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS fry seasoning (recipe follows)<\/span><\/li>\n<li><span class=\"quantity\">5<\/span><span class=\"ingredient-name\">tsp balsamic vinegar <\/span><\/li>\n<li><span class=\"quantity\">6<\/span><span class=\"ingredient-name\">oz green beans<\/span><\/li>\n<li><span class=\"id-ingredient-name\">salt &amp; pepper<\/span><\/li>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">tsp cooking oil<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS butter<\/span><\/li>\n<\/ul>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-51504\" src=\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/04\/ApricotGlazedPorkTenderloinPrep.jpg?resize=300%2C166\" alt=\"\" width=\"300\" height=\"166\" srcset=\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/04\/ApricotGlazedPorkTenderloinPrep.jpg?resize=300%2C166&amp;ssl=1 300w, https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/04\/ApricotGlazedPorkTenderloinPrep.jpg?w=467&amp;ssl=1 467w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p><strong>Prep: <\/strong><\/p>\n<p>Wash and dry produce (except <strong>green beans).<\/strong><\/p>\n<p>Peel and mince or grate <strong>ginger.<\/strong> Trim and thinly slice <strong>scallions,<\/strong> separating <strong>whites<\/strong> from <strong>greens.<\/strong> Mince or grate <strong>garlic.<\/strong> Halve, peel, and mince half the <strong>shallot.<\/strong><\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-51503\" src=\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/04\/ApricotGlazedPorkTenderloinCookRice.jpg?resize=300%2C166\" alt=\"\" width=\"300\" height=\"166\" srcset=\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/04\/ApricotGlazedPorkTenderloinCookRice.jpg?resize=300%2C166&amp;ssl=1 300w, https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/04\/ApricotGlazedPorkTenderloinCookRice.jpg?w=467&amp;ssl=1 467w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p><strong>Cook rice: <\/strong><\/p>\n<p>Melt 1 TBS <strong>butter<\/strong> in a small pot over medium-high heat. Add <strong>ginger, scallion whites,<\/strong> and half the <strong>garlic,<\/strong> cook until softened, 1- to 2-minutes.<\/p>\n<p>Stir in rice, half the <strong>stock concentrate<\/strong> (you\u2019ll use the rest later) and \u00be cup <strong>water.<\/strong> Bring to a boil, then cover and reduce to a low simmer. Cook until <strong>rice<\/strong> is tender, 15-18 minutes.<\/p>\n<p>Keep covered off heat until ready to serve.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-51502\" src=\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/04\/ApricotGlazedPorkTenderloinPork.jpg?resize=300%2C166\" alt=\"\" width=\"300\" height=\"166\" srcset=\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/04\/ApricotGlazedPorkTenderloinPork.jpg?resize=300%2C166&amp;ssl=1 300w, https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/04\/ApricotGlazedPorkTenderloinPork.jpg?w=467&amp;ssl=1 467w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p><strong>Cook pork: <\/strong><\/p>\n<p>Pat <strong>pork<\/strong> dry with paper towels, season all over with <strong>salt, pepper,<\/strong> and 1 tsp <strong>Fry Seasoning.<\/strong> .<\/p>\n<p>Heat a large drizzle of <strong>oil<\/strong> in a large pan over medium-high heat. Add <strong>pork<\/strong> and cook, turning occasionally, until browned and cooked through, 15-20 minutes.<\/p>\n<p>Turn off heat, transfer to a cutting board to rest. Wash out pan.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-51501\" src=\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/04\/ApricotGlazedPorkTenderloinGlaze.jpg?resize=300%2C170\" alt=\"\" width=\"300\" height=\"170\" srcset=\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/04\/ApricotGlazedPorkTenderloinGlaze.jpg?resize=300%2C170&amp;ssl=1 300w, https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/04\/ApricotGlazedPorkTenderloinGlaze.jpg?w=467&amp;ssl=1 467w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p><strong>Make glaze: <\/strong><\/p>\n<p>Melt 1 TBS <strong>butter<\/strong> in same pan over medium-high heat. Add minced <strong>shallot<\/strong> and cook until softened, 2- to 3-minutes.<\/p>\n<p>Stir in <strong>jam<\/strong> and <strong>vinegar,<\/strong> simmer until syrupy, 30-60 seconds.<\/p>\n<p>Stir in \u00bc cup water, remaining <strong>stock concentrate,<\/strong> and 1 tsp <strong>sugar.<\/strong> Bring to a boil, then lower heat, simmer until thickened, 3- to 4-minutes.<\/p>\n<p>Remove from heat. Stir in 1 TBS <strong>butter<\/strong> until melted. Season with <strong>salt<\/strong> and <strong>pepper.<\/strong><\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-51500\" src=\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/04\/ApricotGlazedPorkTenderloinBeans.jpg?resize=300%2C170\" alt=\"\" width=\"300\" height=\"170\" srcset=\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/04\/ApricotGlazedPorkTenderloinBeans.jpg?resize=300%2C170&amp;ssl=1 300w, https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/04\/ApricotGlazedPorkTenderloinBeans.jpg?w=467&amp;ssl=1 467w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p><strong>Cook green beans: <\/strong><\/p>\n<p>Pierce <strong>green bean<\/strong> bag with a fork, place bag on a plate. Microwave until tender, 1- to 2-minutes.<\/p>\n<p><strong>Tip: <\/strong>No microwave? Steam <strong>beans<\/strong> in a small pot with a splash of <strong>water<\/strong> until just tender, 5- to 7-minutes.<\/p>\n<p>Carefully transfer <strong>green beans<\/strong> to a medium bowl. Toss with <strong>sesame oil<\/strong> and season with <strong>salt<\/strong> and <strong>pepper.<\/strong><\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-51499\" src=\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/04\/ApricotGlazedPorkTenderloinServe.jpg?resize=300%2C170\" alt=\"\" width=\"300\" height=\"170\" srcset=\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/04\/ApricotGlazedPorkTenderloinServe.jpg?resize=300%2C170&amp;ssl=1 300w, https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/04\/ApricotGlazedPorkTenderloinServe.jpg?w=467&amp;ssl=1 467w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p><strong>Finish &amp; serve: <\/strong><\/p>\n<p>Fluff <strong>rice<\/strong> with a fork, season with <strong>salt<\/strong> and <strong>pepper.<\/strong> Stir any resting juices from <strong>pork<\/strong> into pan with glaze.<\/p>\n<p>Slice <strong>pork<\/strong> crosswise.<\/p>\n<p>Divide <strong>rice, pork,<\/strong> and <strong>green beans<\/strong> between plates. Drizzle <strong>pork<\/strong> with glaze. Top everything with <strong>scallion greens<\/strong> and <strong>soy sauce<\/strong> to taste. Serve.<\/p>\n<h3 style=\"text-align: center;\">Fry Seasoning<\/h3>\n<p style=\"text-align: center;\"><strong>1 TBS<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp garlic powder<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp onion powder<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp paprika<\/span><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>with Ginger Garlic Rice &amp; 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 1\u00be-inch thumb ginger 2TBS soy sauce \u00bdcup jasmine rice 1oz apricot jam 1TBS sesame oil 1clove garlic 2scallions 1shallot 1oz&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2023\/04\/23\/apricot-balsamic-glazed-pork-tenderloin\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":51505,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[123,288,186],"class_list":["post-51498","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-green-beans","tag-jasmine-rice","tag-pork-tenderloin"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/04\/ApricotGlazedPorkTenderloin.jpg?fit=1380%2C1135&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/51498","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=51498"}],"version-history":[{"count":3,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/51498\/revisions"}],"predecessor-version":[{"id":55799,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/51498\/revisions\/55799"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/51505"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=51498"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=51498"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=51498"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}