Rosemary Pork Tenderloin in Apple Apricot Sauce
with Sugar Snap Peas and Butter Rice- Milk
Fruit and pork go together like peas and carrots! This sauce doubles down on that, offering a fresh apple and apricot preserve sauce. Served with buttery rice and snappy peas.
Ingredients
340 g
Pork Tenderloin
1 unit
Gala Apple
56 g
Onion, sliced
2 tbsp
Apricot Spread
2 unit
Chicken Broth Concentrate
¾ cup
Parboiled Rice
113 g
Sugar Snap Peas
½ tsp
Garlic Salt
1 sprig
Rosemary
Not included in your delivery
1 tbsp
Oil*
3 tbsp
Unsalted Butter*
(Contains: Milk)
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425˚F. Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt and to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Add half the chicken broth concentrate and rice to the boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min. Remove the pot from heat, then set aside, still covered.
Meanwhile, strip a few rosemary leaves from stems, then finely chop 2 tsp (4 tsp).Pat pork dry with paper towels.Sprinkle over rosemary. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp (2 tbsp) oil, then pork. Sear, turning occasionally, until golden-brown, 6-8 min. Transfer pork to a parchment-lined baking sheet. Roast in the top of the oven until cooked through, 14-18 min.**
Meanwhile, core, then cut apple into 1/4-inch pieces.Trim peas.
Heat the same pan (from step 2) over medium. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then onions and snap peas. Cook, stirring often, until tender-crisp, 3-4 min.Season with 1/4 tsp (1/2 tsp) garlic salt and pepper. Transfer veggies to a medium bowl, then cover to keep warm.
Add 1 tbsp (2 tbsp) butter to the same pan, then swirl until melted, 1 min. Add apples. Cook, stirring occasionally, until softened, 2-3 min. Add apricot spread, broth concentrates and 1/4 cup (1/2 cup) water. Cook, stirring often, until sauce thickens slightly, 3-4 min. Season with salt and pepper, to taste.
Thinly slice pork. Fluff rice with fork, then stir in 2 tbsp (4 tbsp) butter.Divide rice and veggies between plates. Top rice with pork. Top pork with apple-apricot sauce.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The apple-apricot sauce was a hit, adding delicious and unique flavours to the dish.
- Ease of prep: Some found the pork tenderloin took longer to cook than the recipe suggested.
- Suggestions: Consider adding more vegetables or substituting snap peas with another side for variety.
- Portions: Several reviewers mentioned the vegetable portion was too small; consider adding extra peas or another vegetable.
- Rice: Try seasoning the rice with herbs or using basmati instead of parboiled for better texture and flavour.
