Apricot Balsamic Pork Tenderloin W Sesame Crust Recipes

APRICOT BALSAMIC-GLAZED PORK TENDERLOIN OVER GINGER RICE WITH SESAME GREEN BEANS

Steps:

• Wash and dry all produce. Peel, then mince or grate ginger until you have 1 TBSP. Halve and peel shallot, then mince until you have 1½ TBSP (use the rest of the shallot and ginger as you like). Pat pork dry with a paper towel.
• Melt 1 TBSP butter in a small pot over medium-high heat. Add ginger and cook until softened, 1-2 minutes. Add half the stock concentrate and ¾ cup water. Bring to a boil, then add rice. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes.
• Heat a large drizzle of oil in a medium pan over medium heat. Season pork all over with salt, pepper, and 1 tsp fry seasoning (we sent more). Add to pan and cook, turning occasionally, until blackened all over and desired doneness is reached, 15-20 minutes. Set aside to rest on a plate.
• Rinse out pan used for pork, scraping out any browned bits, and dry well. Return to stove over medium-high heat. Add shallot and ½ TBSP butter. Cook, tossing, until shallot is softened, 2-3 minutes. Stir in jam and vinegar. Let simmer until syrupy, about 1 minute. Stir in remaining stock concentrate, ¼ cup water, and ½ tsp sugar. Bring to a boil, then lower heat and reduce to a simmer. Let bubble until thickened, about 4 minutes.
• While glaze simmers, place green beans and a splash of water (we used ¼ cup) in a medium microwave-safe bowl and cover with plastic wrap. Poke a few holes in wrap. Microwave on high to desired doneness, about 2-3 minutes. Drain well. Toss with sesame oil. Season with salt and pepper. Once glaze is thickened, remove pan from heat and stir in 1 TBSP butter. Season with plenty of salt and pepper.
• Fluff rice with a fork. Season with salt and pepper. Stir any juices from pork into glaze in pan. Slice pork crosswise into medallions. Divide rice, pork, and green beans between plates. Drizzle glaze over pork and serve.

APRICOT PORK TENDERLOIN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl.
• Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

APRICOT-GLAZED PORK TENDERLOIN

Steps:

• Place pork on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over pork., Bake at 425° for 10 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-17 minutes longer or until a thermometer reads 145°, basting occasionally with pan juices. Let stand for 5 minutes before slicing.

BALSAMIC-GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 425°. Sprinkle pork with salt and pepper. In a large ovenproof skillet, heat oil over medium-high heat. Brown pork on all sides. Remove pork from pan., Remove pan from heat; add vinegar, stirring to loosen browned bits from pan. Stir in brown sugar. Return pork to pan, turning to coat., Bake 8-10 minutes or until a thermometer reads 145°, turning occasionally. Remove pork to a serving platter; tent with foil. Let stand 5 minutes before slicing. Pour glaze over pork before serving.