Honey-Ginger Teriyaki Pork Tenderloin with Asparagus and Basmati Rice

This quick pork tenderloin dinner brings together savory soy sauce, sweet honey, hoisin, garlic and fresh ginger for a glossy stir-fry-style sauce that coats every bite.

Blanched asparagus keeps its bright color and crisp-tender snap, while basmati rice makes a simple, fragrant base for the saucy pork.

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Ingredients

0.75 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

8 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

2 unit Soy SauceView ingredient guideLike ingredientDislike ingredient

0.5 ounce HoneyView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 jar Hoisin Sauce JarView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring two small pots of water to a boil, using 1 1/2 cups water and a pinch of salt in each pot. Add the basmati rice to one pot, cover and reduce to a simmer. Cook until tender, 15 to 20 minutes. Keep covered off the heat until ready to serve.
2. Wash and dry the produce. Mince or grate the garlic. Peel and mince the ginger. Trim and discard the bottom inch from the asparagus, then cut the spears into 2-inch pieces. Trim and thinly slice the scallions, keeping the white and green parts separate. Fill a medium bowl with ice water.
3. Add the asparagus to the second pot of boiling water and cook until just tender, 2 to 3 minutes. Drain, then immediately transfer the asparagus to the ice water to stop the cooking.
4. While the asparagus cooks, whisk together the soy sauce, hoisin sauce and 2 teaspoons honey in a small bowl.
5. Heat a large drizzle of olive oil in a large pan over medium-high heat. Halve the pork tenderloin lengthwise, then slice it into strips. Season with salt and pepper.
6. Place the cornstarch in a medium bowl. Add the pork strips and toss to coat, shaking off and discarding any excess cornstarch.
7. Add the pork to the hot pan in a single layer. Cook until browned, 1 to 2 minutes per side, then transfer to a plate.
8. Reduce the heat to medium and add another drizzle of oil to the same pan if needed. Add the ginger, scallion whites and garlic; toss until fragrant, about 30 seconds.
9. Add the sauce, drained asparagus and browned pork to the pan. Toss until the pork is cooked through and everything is coated in sauce, 2 to 3 minutes. Season with salt and pepper to taste.
10. Fluff the rice with a fork and divide it between plates. Spoon the pork and asparagus stir-fry over the rice, sprinkle with scallion greens and serve.

Recipe Tips

FAQ

How long does this pork tenderloin stir-fry take?

The recipe is designed to take about 30 minutes, with the rice cooking for 15 to 20 minutes while the other components are prepared.

Why coat the pork in cornstarch?

Cornstarch helps the pork brown quickly and gives the sauce something to cling to, creating a glossy coating.

Can I cook the asparagus directly in the pan instead of blanching it?

The provided method blanches the asparagus for 2 to 3 minutes, then chills it in ice water. This keeps it crisp-tender before it is tossed with the pork and sauce.

What allergens are in this recipe?

The provided recipe data lists soy and wheat as allergens, primarily from the soy sauce and hoisin sauce.