Honey Sriracha Glazed Pork Tenderloin with Sesame Carrots and Cilantro Lime Rice

Imagine coming home after a long day and treating yourself to a restaurant-quality meal that’s surprisingly easy to make. This honey Sriracha glazed pork tenderloin is exactly that-tender, juicy pork with a sweet and spicy glaze that will have you licking your plate clean. Paired with roasted carrots sprinkled with sesame seeds and a fluffy cilantro lime rice, every bite is a burst of flavor.

The best part? This entire meal comes together in about 45 minutes, making it perfect for busy weeknights. The pork is seared to perfection, then finished in the oven alongside the carrots. While everything roasts, you’ll whip up a quick sauce with honey, Sriracha, ginger and scallions. A final touch of fresh cilantro and lime zest in the rice ties it all together. Get ready for a dinner dream come true!

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Ingredients

10 ounce Pork FiletView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Mince cilantro. Zest and quarter lime.
2. Toss carrots on one side of a baking sheet with a drizzle of oil; season generously with salt and pepper. (For 4 servings, spread carrots out across entire sheet.) Roast on top rack for 12 minutes (you’ll add more to the sheet then).
3. While carrots roast, in a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. Meanwhile, pat pork dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork; sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat. Once carrots have roasted 12 minutes, carefully add seared pork to empty side of sheet; wipe out pan. (For 4 servings, leave carrots roasting and add pork to a second sheet; roast on middle rack.) Return to top rack until carrots are browned and tender and pork is cooked through, 10-12 minutes more. Remove from oven; let pork rest on sheet for 5 minutes. Sprinkle carrots with sesame seeds.
5. Heat half the sesame oil (all for 4 servings) and ½ TBSP butter (1 TBSP for 4) in same pan over medium-high heat. Add scallion whites and half the ginger (add more if desired). Cook until fragrant and softened, 1 minute. Stir in stock concentrate, honey and ¼ cup water (⅓ cup for 4). Bring to a simmer; cook until slightly reduced, 1-2 minutes. Remove from heat. Stir in 1 TBSP butter (2 TBSP for 4) and as much Sriracha as you like. (TIP: Start with half, then taste and add more from there if you like.) Season with salt and pepper.
6. Fluff rice with a fork; stir in cilantro, lime zest, juice from half the lime and ½ TBSP butter (1 TBSP for 4 servings). Season with salt and pepper. Stir in scallion greens and any resting juices from pork to pan with sauce. Slice pork crosswise. Divide pork, rice and carrots between plates. Spoon sauce over pork and serve with remaining lime wedges and any remaining Sriracha on the side.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork loin or pork chops can be substituted, but adjust cooking time as needed. The internal temperature should reach 145°F.

Can I make this recipe gluten-free?

Yes, the recipe is naturally gluten-free. Ensure your chicken stock concentrate is gluten-free and serve with gluten-free soy sauce if desired.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.