Apricot Almond Pork Tenderloin

with green beans

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy, Tree Nuts

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Apricot almond awesome? Apricot almond amazing? There are so many alliterative ways we can go with a meal that marries that subtle sweetness of apricot with the natural nutty almond flavor. Pour that sauce over porcine protein and you have a meal so sublime, so satisfying, it'll be hard to stop supping. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.

In Your Box (serves 2)

  • ½ fl. oz. Apple Cider Vinegar
  • 1 Shallot
  • 1 tsp. Seasoned Salt Blend
  • Info
    2 tsp. Chicken Demi-Glace
  • 12 oz. Green Beans
  • 14 oz. Pork Tenderloin
  • Info
    ⅗ oz. Butter
  • ½ oz. Apricot Preserves
  • Info
    ½ oz. Seasoned Croutons
  • Info
    ½ oz. Slivered Almonds

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    520
  • Carbohydrates
    27g
  • Fat
    25g
  • Protein
    48g
  • Sodium
    1311mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Peel and halve shallot. Slice thinly. Trim ends off green beans. Coarsely chop almonds. Coarsely crush croutons. Pat pork tenderloin dry, and season all over with seasoned salt.

  • 2

    Roast the Pork Tenderloin

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Place pork tenderloin in hot pan and sear on two sides until browned, 3-4 minutes per side. Transfer pork tenderloin to prepared baking sheet. Roast in hot oven until pork reaches a minimum internal temperature of 145 degrees, 16-18 minutes. Reserve pan; no need to wipe clean. While pork roasts, cook vegetables.

  • 3

    Cook the Green Beans

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add green beans, shallot, and ¼ tsp. salt to hot pan and stir occasionally until tender, 8-10 minutes. If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes. Remove from burner.

  • 4

    Make the Sauce

    Return pan used to cook pork to medium heat. Add apple cider vinegar, demi-glace, and apricot preserves to hot pan and stir to combine. Bring to a simmer. Once simmering, stir until slightly thickened, 1-2 minutes. Remove from burner and stir in butter and almonds until combined.

  • 5

    Finish the Dish

    If desired, slice pork into ½" slices. Plate dish as pictured on front of card, spooning sauce over pork and garnishing green beans with croutons. Bon appétit!

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