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
Chef
Sarah Thomsen
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
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2 tsp. Chicken Demi-Glace
- 12 oz. Green Beans
- 14 oz. Pork Tenderloin
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⅗ oz. Butter
- ½ oz. Apricot Preserves
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½ oz. Seasoned Croutons
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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.
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Nutrition (per serving)
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Calories521
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Carbohydrates27g
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Fat25g
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Protein48g
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Sodium1311mg
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
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using wild salmon, pat dry and season flesh side with half the seasoned salt. Follow same instruction as pork tenderloin in Step 2, searing on flesh-side, 2-4 minutes, then roasting in hot oven until salmon reaches minimum internal temperature, 6-8 minutes. Use remaining seasoned salt on the green beans.
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If using chicken, follow same instructions as pork tenderloin in Steps 1 and 2, searing on both sides until browned, 2-3 minutes. Then roast until chicken reaches minimum internal temperature, 10-12 minutes.
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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.
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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.
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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.
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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.
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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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