2 chicken stock concentrate packets (I use savory choice from amazon)
1 cup jasmine rice
1 pork tenderloin
salt, pepper, garlic powder
4 tbsp apricot jam
3 tbsp balsamic vinegar
1 tbsp brown sugar
2 tbsp soy sauce
3 tbsp butter
Instructions
Preheat oven to 400 degrees. Peel and mince
ginger. Mince garlic. Trim and thinly slice
scallions, separating whites from greens. Halve,
peel, and mince half the shallot.
Melt 1 tbsp butter in a small pot over medium
high heat. Add ginger, scallion whites, and
garlic, cook until softened, 1-2 minutes. Add 1
packet chicken stock concentrate and 1 1/2 cups
water. Bring to a boil, then stir in rice.
Cover and reduce heat to a low simmer. Cook
until rice is tender, 15-18 minutes. Keep
covered off heat until ready to serve.
Season pork tenderloin all over with salt, pepper,
and garlic powder. Heat a large drizzle of oil in
a large pan over medium high heat. Add pork and
brown all sides. Place in an oven safe pan and
cook until done, 18-20 minutes.
While pork is cooking, melt 1 tbsp butter in
the pan used to sear pork. Add minced shallot
and cook until softened, 2-3 minutes. Stir in
jam and vinegar, simmer until syrupy 30-60
seconds. Stir in 1/2 cup water, brown sugar,
and one chicken stock concentrate packet. 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
to taste. Fluff rice with a fork, season with
salt and pepper. Stir any resting juices from
pork into the pan with glaze. Slice pork
crosswise into medallions. Divide pork and rice
between plates. Drizzle pork with glaze. Top
with scallion greens and soy sauce to taste.
Originally Submitted
2/12/2021
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