Honey Sriracha Glazed Pork Tenderloin with Sesame Roasted Asparagus and Cilantro Lime Rice

This honey sriracha glazed pork tenderloin is the perfect solution for a busy weeknight dinner. The pork is seared to perfection, then roasted until tender and finished with a sweet and spicy sauce that will have you licking the plate. Paired with roasted sesame asparagus and fluffy cilantro lime rice, this meal is a complete and satisfying dinner that comes together in under an hour.

The combination of flavors is simply irresistible: the heat from sriracha balanced by the sweetness of honey, the nuttiness of sesame and the freshness of cilantro and lime. Whether you’re cooking for family or just for yourself, this recipe is sure to become a favorite. Let’s get cooking!

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Ingredients

10 ounce Pork FiletView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and dry all produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Mince cilantro. Zest and quarter the lime.
2. On a baking sheet, toss carrots with a drizzle of oil and season with salt and pepper. Roast on the top rack for 12 minutes.
3. Meanwhile, in a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. Pat pork tenderloin dry with paper towels and season generously with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Sear pork, turning occasionally, until browned on all sides, 4-8 minutes. Turn off heat.
5. After carrots have roasted 12 minutes, carefully add the seared pork to the empty side of the baking sheet. Return to the oven and roast until carrots are tender and pork is cooked through, 10-12 minutes more. Remove from oven and let pork rest on the sheet for 5 minutes. Sprinkle carrots with sesame seeds.
6. In the same pan used for searing, heat half the sesame oil (all for 4 servings) and ½ tablespoon butter (1 tablespoon for 4) over medium-high heat. Add scallion whites and half the minced ginger. Cook until fragrant, about 1 minute. Stir in chicken stock concentrate, honey and ¼ cup water (⅓ cup for 4). Bring to a simmer and cook until slightly reduced, 1-2 minutes. Remove from heat. Stir in 1 tablespoon butter (2 tablespoons for 4) and sriracha to taste. Season with salt and pepper.
7. Fluff the rice with a fork. Stir in cilantro, lime zest, juice from half the lime and ½ tablespoon butter (1 tablespoon for 4). Season with salt and pepper.
8. Stir scallion greens and any resting juices from the pork into the sauce pan. Slice the pork crosswise. Divide pork, rice and carrots among plates. Spoon sauce over pork and serve with remaining lime wedges and extra sriracha on the side.

Recipe Tips

FAQ

Can I substitute the pork tenderloin with another cut?

Yes, you can use pork loin or even chicken breast, but adjust cooking time accordingly to avoid drying out.

Can I make this recipe vegetarian?

You can replace the pork with firm tofu or tempeh and use vegetable stock concentrate instead of chicken. Adjust cooking times as needed.

How do I store leftovers?

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