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Apricot balsamic glazed pork tenderloin Recipe


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     Apricot balsamic glazed pork tenderloin

Category   Entrees - Maindishes
Sub Category   None

1 thumb ginger, about 1 tsp
2 cloves garlic
2 scallions
1 shallot
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

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.

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