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Apricot-Glazed Pork Dinner
This quick pork stir-fry brings sweet and savory flavors together in a single pan. Sliced pork tenderloin cooks rapidly before tossing with a colorful mix of broccoli, carrots, and cauliflower. A simple two-ingredient sauce of apricot preserves and oyster sauce creates a glossy coating that clings to the meat and vegetables. Serve this easy weeknight meal over a bed of fluffy white rice to soak up every drop of the sweet glaze.
Ingredients
- 1 cup uncooked regular long-grain white rice
- 1 tablespoon chili oil or vegetable oil
- 1 pork tenderloin (1 lb), cut into ½ -inch slices
- 4 cups frozen broccoli, carrots and cauliflower or broccoli florets
- 3 tablespoons apricot preserves
- 1 tablespoon oyster sauce or hoisin sauce
Instructions
- 1Prepare the white rice according to the package instructions, leaving out any added salt.
- 2Warm the chili oil in a large skillet over medium-high heat. Add the sliced pork tenderloin and cook for 4 to 5 minutes, stirring continuously until the meat is cooked through and no longer pink inside.
- 3Toss the frozen vegetables into the skillet and cook for 2 minutes while stirring. Pour in the apricot preserves and oyster sauce, mixing everything together for about 30 seconds until the sauce is hot and coats the pork. Portion the stir-fry over the prepared rice.
- 4For a different base, try serving the glazed pork and vegetables over warm couscous paired with roasted sweet potatoes.