Hoisin Glazed Pork Tenderloin with Ponzu Green Beans and Sriracha Mayo

This hoisin glazed pork tenderloin is a quick and easy way to get a delicious, flavor-packed dinner on the table. The pork is seared then roasted with a sweet and tangy hoisin glaze until sticky and caramelized. It’s served with fluffy scallion rice, ponzu roasted green beans and a spicy sriracha mayo for dipping or drizzling.

The combination of savory, sweet and spicy flavors makes this dish a winner. The green beans get a boost from ponzu sauce and the sriracha mayo adds a creamy kick. Perfect for a busy weeknight but impressive enough for company.

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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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Trim green beans if needed. In a small microwave-safe bowl, combine hoisin sauce, ¼ tsp garlic powder (½ tsp for 4 servings) and 1 TBSP water (2 TBSP 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 servings) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, 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 and sear, turning occasionally, until browned all over, 4-8 minutes. Transfer pork to one side of a baking sheet. (For 4 servings, spread pork out across entire sheet.)
4. On opposite side of sheet from pork, toss green beans with a drizzle of oil, salt and pepper. (For 4 servings, use a second baking sheet; roast pork on middle rack and green beans on top rack.) Roast on middle rack until pork is cooked through and green beans are tender, 10-12 minutes. In 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 tacky. Transfer pork to a cutting board. Let rest at least 5 minutes.
5. Meanwhile, in a second small bowl, combine mayonnaise, remaining garlic powder to taste and as much Sriracha as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
6. Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Toss green beans with ponzu sauce and half the sesame seeds. Thinly slice pork crosswise. Divide rice, green beans and pork between plates. Drizzle pork with remaining hoisin glaze; drizzle everything with as much Sriracha mayo as you like. Top with scallion greens and remaining sesame seeds. Serve.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, you can substitute pork tenderloin with pork chops or pork loin, but adjust cooking time as needed.

Can I make this recipe gluten-free?

Check that your hoisin sauce and ponzu sauce are gluten-free. Some brands contain wheat. Use tamari instead of ponzu if needed.

Can I prepare the sriracha mayo ahead of time?

Yes, you can make the sriracha mayo up to a day in advance and store it in the refrigerator.