Honey Soy Glazed Pork Tenderloin with Rice and Vegetable Medley

This Asian-inspired dish brings all the flavor of your favorite restaurant meals, but it’s much healthier. Lean pork tenderloin is roasted with a savory-sweet glaze made from soy sauce, honey and a touch of Dijon mustard. Served over a bed of fluffy basmati rice and a colorful jumble of blistered snow peas, bell peppers, carrots and scallions, this meal is as vibrant as it is delicious.

Perfect for a weeknight dinner, this recipe comes together in about 30 minutes. The combination of tender pork, crisp-tender vegetables and aromatic rice makes for a satisfying and balanced plate. Plus, the glaze adds a beautiful shine and depth of flavor that will have everyone asking for seconds.

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Ingredients

24 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

8 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

12 teaspoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 jar HoneyView ingredient guideLike ingredientDislike ingredient

1 jar Dijon MustardView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F. In a medium pot, bring 3 cups of salted water to a boil. Add the basmati rice, cover and reduce the heat to a simmer. Cook for 20 minutes, until the rice is tender and the water is absorbed.
2. While the rice cooks, wash and dry all produce. Core and seed the red bell peppers, then thinly slice them. Peel the carrots and slice them into 1/8-inch coins. Cut the scallions into 2-inch pieces.
3. On a baking sheet, toss the sliced bell peppers, carrots, scallions and snow peas with a drizzle of olive oil and a pinch of salt and pepper. Roast in the oven for 15-20 minutes, until the vegetables are tender and slightly blistered.
4. Heat a large drizzle of olive oil in a large pan over medium-high heat. Season the pork tenderloin on all sides with salt and pepper. Add the pork to the pan and cook for 2-3 minutes per side, until browned. Transfer the seared pork to the baking sheet with the vegetables and continue roasting for 7-8 minutes or until the pork reaches an internal temperature of 145°F.
5. In the same pan used for the pork, combine the soy sauce, honey and 2 teaspoons of Dijon mustard. Stir and let it simmer over medium heat for 2-3 minutes, until the glaze thickens slightly.
6. Remove the pork from the oven and let it rest for 5 minutes before slicing thinly. To serve, spoon the basmati rice onto plates, top with the roasted vegetable jumble, arrange the sliced pork on top and drizzle with the soy glaze. Enjoy!

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 avoid drying out.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Can I make this dish ahead of time?

Yes, you can cook the rice and roast the vegetables in advance. Reheat and prepare the pork fresh for best texture.