Pork Tenderloin with Sriracha Apricot Sauce and Jasmine Rice, Sautéed Beans and Sesame Seeds

Step 1: Cook Rice

Preheat oven to 400 degrees.
Bring jasmine rice, 1 cup water and about ¼ teaspoon salt to a boil in a small pot. Stir, then reduce heat to medium low and cover pot with lid. Simmer 16-18 minutes, or until rice is tender and water has absorbed.

Remove from heat. Let rest, covered, 3 minutes. Fluff with a fork.

Step 2 Season and Cook Pork, and Prep

Pat pork tenderloins dry with paper towels. Season with salt and pepper.
Heat about 1½ tablespoons cooking oil in a medium sauté pan over medium-high heat.
Add pork to hot pan. Sear 4-6 minutes, until lightly browned on all sides.
Transfer pork to a baking sheet. (Reserve pan.) Roast 12-15 minutes, or until fully cooked.

• Transfer pork to a cutting board. Let rest at least 3 minutes.
• Trim stem ends off green beans. Cut into pieces, about 1 inch long.
• Trim and thinly slice scallion.

Step 3 Sauté Green Beans
Heat about 1½ tablespoons cooking oil in a second medium sauté pan over medium-high heat. Add green beans and yellow onions and ginger to hot pan. Season with about ¼ teaspoon salt and a pinch of pepper. Cook 4-5 minutes, or until green beans are tender, stirring occasionally.

Add black and white sesame seeds. Stir to combine.

Step 4 Make Sauce
Carefully drain any excess grease from pan used for pork. Return pan to stovetop over medium heat. Add apricot jam, vegetable stock concentrate, about ¼ cup water, and
Sriracha sauce* to taste to hot pan. Bring to a simmer. Cook 2-3 minutes, or until sauce has slightly thickened, stirring frequently.
Remove from heat. Add 1 tablespoon butter. Stir until butter has melted.

*If heat sensitive, use Sriracha sauce sparingly.

Step 5 Plate Your Dish
Cut pork tenderloins into 5-7 slices each.
Divide rice between plates. Shingle pork tenderloin over top. Spoon Sriracha apricot sauce over top. Garnish with scallion. Pile sautéed green beans with sesame seeds on the side.

Enjoy!