Honey Soy Glazed Pork Tenderloin with Roasted Vegetables and Rice

This honey soy glazed pork tenderloin is a delicious way to enjoy a lean, juicy cut of meat. The glaze, made with soy sauce, honey and Dijon mustard, strikes the perfect balance between savory and sweet with a hint of tang. Paired with roasted bell peppers, carrots and snow peas and served over fluffy basmati rice, this dish is a complete meal that’s both satisfying and impressive.

Pork tenderloin is known for its tenderness, but it benefits from bold flavors. Here, the glaze not only adds taste but also creates a beautiful caramelized coating as it roasts. The vegetables are roasted until tender, bringing out their natural sweetness, while the rice provides a neutral base that soaks up all the delicious juices. This recipe is simple enough for a weeknight yet elegant enough for company.

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Ingredients

24 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

16 ounce Snow PeasView ingredient guideLike ingredientDislike ingredient

2 unit Red Bell PepperView ingredient guideLike ingredientDislike ingredient

2 unit CarrotsView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Soy SauceView ingredient guideLike ingredientDislike ingredient

1.5 ounce HoneyView ingredient guideLike ingredientDislike ingredient

1 unit Dijon MustardView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Bring 2¾ cups water and a pinch of salt to a boil in a medium pot. Core, seed and remove white ribs from bell peppers; thinly slice crosswise. Peel and thinly slice carrots into rounds. Cut white and light green parts of scallions into 2-inch pieces; set scallion greens aside. Trim snow peas.
2. Once water is boiling, add rice to pot. Cover, reduce to a simmer and cook until tender, 15-20 minutes. Remove from heat and keep covered.
3. Meanwhile, toss carrots, bell peppers, snow peas and scallion pieces with a large drizzle of oil and a pinch of salt and pepper on a baking sheet. Roast until tender, 15-20 minutes.
4. Heat a large drizzle of oil in a large pan over medium-high heat. Season pork all over with salt and pepper. Add to pan and cook until nicely browned, 2-3 minutes per side. Transfer to baking sheet with veggies. Roast until cooked through, 10-12 minutes.
5. While pork and veggies roast, stir together soy sauce, honey and Dijon mustard in the pan you cooked the pork in and bring to a simmer over medium heat. Cook until thickened, 2-3 minutes.
6. Let pork rest 5 minutes after removing from oven. Thinly slice scallion greens.
7. Thinly slice pork. Divide rice between plates and top with veggies, pork and glaze. Garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork loin or pork chops can be substituted, but adjust cooking time as needed to avoid drying out.

Is this recipe gluten-free?

The recipe uses soy sauce which contains wheat. Use tamari or coconut aminos for a gluten-free version.

Can I add other vegetables?

Absolutely! Broccoli, zucchini or snap peas would work well. Adjust roasting time accordingly.