I think you are really going to love this Apricot Glazed Pork Tenderloin and Green Bean Stir Fry as much as I did! It has a mild flavor that you can punch up if you like things spicy. Just add a little bit of Sriracha or red pepper flakes. It’s a tender, glazed pork stir fry made in less than 20 minutes.
How to make Apricot Glazed Pork Tenderloin and Green Bean Stir Fry
The first thing you’ll need is a pork tenderloin with no added flavors. This one is by Hormel and I am using half (or 12 ounces) of the tenderloin. Along with a very sharp knife, a partially frozen tenderloin will make slicing so much easier. It really makes a big difference. We’re going for 1/4″ slices and since my tenderloin was a bit wider than normal, I did slice it vertically so the pieces would be bite-sized.
Let the pieces thaw and toss with cornstarch (or cornflour depending on where you live) until they are completely coated. Shake off any excess.
In a skillet over medium high heat, add oil and place the pieces in a single layer. Allow to cook for about 3-4 minutes per side until golden brown.
While that’s happening, let’s prep the green beans. Just wash, dry and trim the ends, then cut in half depending on size.
If you already have toasted sesame seeds, you are good to go. Mine were untoasted, so just a minute or two in a hot pan will take care of that. Do not walk away from this as they will easily burn if you aren’t careful. Allow to cool while we move on to the next step.
When the pork is golden brown and cooked through, it’s time to add the green beans. If you like them a bit softer, simply microwave them for 2 minutes prior to tossing them. Cook until a bit blistered or to desired doneness.
While that’s happening, I placed apricot preserves in a small saucepan. Since it is very thick, this will just help it melt a bit quicker.
To that, add the soy sauce. Remove from the heat and add the sesame oil.
Whisk well to combine. If you’d like to add red pepper flakes and/or Sriracha, add those here.
Pour the sauce over the pork and green beans (still over medium high heat) stirring occasionally. This will allow the sauce to thicken into a nice glaze.
You can see the difference, can’t you? Yum! We’re almost there!
Had to show you this close up. Doesn’t that just look amazing?
The last step is to sprinkle with sliced green onions (scallions) and your toasted sesame seeds. Keep it low carb as it is, over cauliflower rice or serve over white rice for a more traditional meal.
Did you make my recipe for Apricot Glazed Pork Tenderloin and Green Bean Stir Fry? Leave me a comment below and let me know what you thought!
Apricot Glazed Pork Tenderloin and Green Bean Stir Fry
- Non-Stick Skillet
FOR THE PORK:
- 12 oz Pork Tenderloin Original Flavor
- 1/4 c Cornstarch
- 2 tbsp Neutral Flavored Oil for Cooking
FOR THE SAUCE:
- 1/3 c Apricot Jam
- 2 1/2 tbsp Low Sodium Soy Sauce
- 1 1/2 tbsp Sesame Oil
- Salt & Pepper to taste
- Sriracha OPTIONAL, to taste
- Red Pepper Flakes OPTIONAL, to taste
- 1/4 lb Green Beans washed, dried, trimmed
- 1 tsp White Sesame Seeds toasted
- 1 Green Onion (Scallion) sliced
- Cooked White Rice OR Cauliflower Rice
- Partially freeze the pork loin just enough to be able to slice into 1/4" pieces (about 20 minutes or so). Thaw and toss with cornstarch, shaking off any excess.
- Heat a non-stick skillet over medium high heat and add oil. Add the pork in a single layer, cooking for 3-4 minutes per side or until golden brown and cooked through.
- Prep and add the trimmed green beans. NOTE: If you want a more tender green bean, just microwave for 2 minutes prior to this step.
- Whisk together the sauce in a small pan over low heat for just a minute or two and add to the pork once the green beans have cooked.
- Allow the sauce to thicken, stirring occasionally and serve over rice. Garnish with toasted sesame seeds and sliced green onions.