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

This hoisin-glazed pork tenderloin is a quick and delicious weeknight dinner that packs a punch of flavor. The pork is seared to perfection, then roasted with a tangy-sweet hoisin glaze until sticky and caramelized. Served alongside fluffy scallion rice, bright ponzu-tossed green beans and a spicy sriracha mayo, this meal is sure to become a family favorite.

The glaze comes together in minutes with hoisin sauce and garlic powder, creating a rich, barbecue-like coating that clings to every slice of tender pork. The scallion rice adds a fresh, savory note, while the green beans get a citrusy kick from ponzu sauce. A drizzle of sriracha mayo ties it all together with a touch of heat.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup White RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C). Wash and dry all produce. Trim and thinly slice the scallions, separating the white parts from the green tops. Trim the ends of the green beans if needed.
2. In a small microwave-safe bowl, combine the hoisin sauce, 1/4 teaspoon garlic powder (use 1/2 teaspoon for 4 servings) and 1 tablespoon water (2 tablespoons for 4 servings). Microwave until warmed through, about 30 seconds. Set aside.
3. Heat a drizzle of oil in a small pot over medium-high heat. Add the scallion whites and cook until softened, about 1 minute. Stir in the rice, 3/4 cup water (1 1/2 cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover, reduce heat to low and cook until the rice is tender, 15-18 minutes. Keep covered off the heat until ready to serve.
4. Pat the pork tenderloin dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the pork and sear, turning occasionally, until browned on all sides, 4-8 minutes.
5. Transfer the seared pork to one side of a baking sheet (for 4 servings, spread the pork out across the entire sheet; line with foil for easy cleanup). On the opposite side, toss the green beans with a drizzle of oil, salt and pepper. Roast on the middle rack until the pork is cooked through and the green beans are tender, 10-12 minutes. In the last 3-5 minutes, remove the sheet from the oven, carefully pour half of the hoisin glaze over the pork (reserve the rest for serving) and turn to coat. Return to the oven until the glaze is tacky.
6. Transfer the pork to a cutting board and let rest for at least 5 minutes, then thinly slice crosswise.
7. In a small bowl, combine the mayonnaise, remaining garlic powder to taste and as much sriracha as you like. Stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
8. Fluff the rice with a fork and stir in 1 tablespoon butter (2 tablespoons for 4 servings). Season with salt and pepper to taste. Toss the green beans with the ponzu sauce and half of the sesame seeds.
9. Divide the rice, green beans and sliced pork among plates. Drizzle the pork with the remaining hoisin glaze. Drizzle everything with the sriracha mayo. Top with the scallion greens and remaining sesame seeds. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, you can substitute pork loin or pork chops, but adjust cooking time as needed to ensure they reach an internal temperature of 145°F.

Can I make this recipe gluten-free?

Check your hoisin and ponzu sauces for gluten; many brands are gluten-free. Use tamari instead of ponzu if needed and ensure all other ingredients are gluten-free.

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 oven.