Sweet Thai Chili Glazed Pork Tenderloin with Lime Rice and Roasted Green Beans

This sweet and spicy glazed pork tenderloin is the perfect weeknight dinner that feels like a special occasion. The pork is seared to perfection and finished with a luscious pan sauce made from sweet Thai chili sauce, ponzu, chicken stock, shallot, lime and a touch of butter. It’s a flavor explosion that comes together in under 40 minutes.

On the side, we’ve got fluffy jasmine rice brightened with fresh lime zest and juice and crisp roasted green beans seasoned simply with salt and pepper. It’s a balanced, satisfying meal that’s sure to become a regular in your dinner rotation.

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Ingredients

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper.
2. Rinse the jasmine rice in a fine-mesh sieve until the water runs clear. In a small saucepan, combine the rice with 1 cup of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
3. While the rice cooks, trim the ends of the green beans and place them on the prepared baking sheet. Drizzle with a little cooking oil, season with salt and pepper and toss to coat. Roast for 12-15 minutes, until tender and lightly browned.
4. Pat the pork tenderloin dry with paper towels. Season all over with salt and pepper. In a large oven-safe skillet, heat 1 tablespoon of cooking oil over medium-high heat. Sear the pork for 2-3 minutes per side, until golden brown.
5. Transfer the skillet to the oven and roast the pork for 10-12 minutes or until it reaches an internal temperature of 145°F (63°C). Remove the pork from the skillet and let it rest on a cutting board.
6. While the pork rests, make the pan sauce. Place the skillet over medium heat. Add the finely chopped shallot and cook for 1 minute until softened. Stir in the sweet Thai chili sauce, ponzu sauce, chicken stock concentrate and the juice of half the lime. Bring to a simmer and cook for 2 minutes, scraping up any browned bits. Remove from heat and whisk in the butter until melted and smooth.
7. Zest the remaining lime half and stir the zest into the cooked rice along with a squeeze of lime juice and a pinch of salt. Taste and adjust seasoning.
8. Slice the rested pork tenderloin into medallions. Serve the pork over the lime rice with roasted green beans on the side. Drizzle the pan sauce over the pork. Garnish with fresh cilantro leaves.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork loin or pork chops can be substituted, but adjust cooking time accordingly. Use a meat thermometer to ensure doneness.

Is this recipe gluten-free?

The recipe contains ponzu sauce which typically includes soy sauce (wheat). For a gluten-free version, use tamari or coconut aminos in place of ponzu and ensure your sweet Thai chili sauce is gluten-free.

Can I make this dish ahead of time?

The rice and green beans can be prepared ahead and reheated. The pork is best cooked fresh, but leftovers can be stored in the fridge for up to 3 days.