Sticky Hoisin-Glazed Pork Tenderloin with Scallion Rice and Ponzu Green Beans

If you’re looking for a quick way to add big flavor to pork, this sticky hoisin-glazed tenderloin is the answer. The glaze-a simple blend of hoisin sauce, garlic powder and a splash of water-creates a glossy, caramelized coating that’s both sweet and savory. Paired with fluffy scallion rice, tangy ponzu green beans and a spicy Sriracha mayo drizzle, this meal is a complete crowd-pleaser.

Best of all, everything comes together on a single sheet pan (or two) for easy cleanup. The pork roasts alongside green beans, then gets a final glaze in the last few minutes for that irresistible sticky finish. Serve it all with a drizzle of spicy mayo and a sprinkle of sesame seeds for a dinner that feels special but is simple enough for any night of the week.

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Ingredients

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Pork FiletView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (232°C) and adjust rack to middle position (for 4 servings, use middle and top racks). Wash and dry produce. Trim scallions, slice thinly, separating whites and greens. Trim green beans if needed. In a small microwave-safe bowl, combine hoisin sauce, ¼ teaspoon garlic powder (½ teaspoon for 4 servings) and 1 tablespoon water (2 tablespoons for 4). Microwave until warm, about 30 seconds.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook until softened, about 1 minute. Stir in rice, 1¼ cups water (2¼ cups for 4) and a pinch of salt. Bring to a boil, cover, reduce heat to low and cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, pat pork tenderloin dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Sear pork, turning occasionally, until browned on all sides, 4-8 minutes. Transfer pork to one side of a baking sheet (for 4 servings, spread pork out across the sheet).
4. On the opposite side of the sheet, toss green beans with a drizzle of oil, salt and pepper. (For 4 servings, place green beans on a second baking sheet; roast pork on middle rack and green beans on top rack.) Roast until pork is cooked through and green beans are tender, 10-12 minutes. During the last 3-5 minutes, remove sheet from oven; carefully pour half the hoisin glaze over pork, turning to coat. Return to oven until glaze is sticky. Transfer pork to a cutting board and let rest at least 5 minutes.
5. Meanwhile, in a small bowl, combine mayonnaise, remaining garlic powder to taste and as much Sriracha as desired. Stir in water 1 teaspoon at a time until mixture reaches a drizzling consistency.
6. Fluff rice with a fork; stir in 1 tablespoon butter (2 tablespoons for 4) and season with salt and pepper. Toss green beans with ponzu sauce and half the sesame seeds. Slice pork crosswise. Divide rice, green beans and pork among plates. Drizzle pork with remaining hoisin glaze; drizzle everything with Sriracha mayo. Top with scallion greens and remaining sesame seeds. Serve.

Recipe Tips

FAQ

Can I use pork tenderloin instead of pork filet?

Yes, pork tenderloin is the same cut and works perfectly in this recipe.

What can I substitute for ponzu sauce?

You can use a mix of soy sauce and fresh lemon or lime juice (about 2 parts soy to 1 part citrus) as a substitute.

Can I make this recipe gluten-free?

Yes, use gluten-free hoisin sauce and tamari instead of ponzu (if ponzu contains wheat). Check labels to ensure all ingredients are gluten-free.