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

If you’re stuck in a dinner rut, this honey sriracha pork tenderloin is here to save the day. It’s a glorious combination of succulent pork, roasted sesame carrots, and fluffy cilantro lime rice. The pork is finished with a lick-the-plate-worthy sauce made with sesame oil, scallions, ginger, honey, and sriracha. It’s a dream come true for your taste buds.

This recipe comes together in about 45 minutes and uses simple, fresh ingredients. The pork is seared then roasted alongside carrots, and the sauce comes together in the same pan. Serve it all over cilantro lime rice for a complete meal that’s sure to become a regular in your dinner rotation.

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Ingredients

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a rack in the top position (and middle for 4 servings). Wash and dry produce. Trim, peel, and cut carrots diagonally into ½-inch pieces. Trim and thinly slice scallions, separating whites and greens. Peel and mince ginger. Mince cilantro. Zest and quarter the lime.
2. On one side of a baking sheet, toss carrots with a drizzle of oil; season generously with salt and pepper. (For 4 servings, spread carrots across the whole sheet.) Roast on top rack for 12 minutes.
3. Meanwhile, in a small pot, combine rice, ¾ cup water (1½ cups for 4), and a pinch of salt. Bring to a boil, cover, and reduce to a low simmer. Cook until tender, 15–18 minutes. Keep covered off heat.
4. 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. Sear pork, turning occasionally, until browned all over, 4–8 minutes. Turn off heat. After carrots have roasted 12 minutes, carefully add seared pork to the empty side of the sheet; wipe out pan. (For 4 servings, leave carrots roasting and place pork on a second sheet on middle rack.) Return to oven and roast until carrots are browned and tender and pork is cooked through (internal temp 145°F), 10–12 minutes more. Remove from oven; let pork rest 5 minutes. Sprinkle carrots with sesame seeds.
5. Heat half the sesame oil (all for 4) and ½ tablespoon butter (1 tablespoon for 4) in the same pan over medium-high heat. Add scallion whites and half the ginger (more if desired). Cook until fragrant and softened, about 1 minute. Stir in stock concentrate, honey, and ¼ cup water (⅓ cup for 4). Bring to a simmer; cook until slightly reduced, 1–2 minutes. Remove from heat. Stir in 1 tablespoon butter (2 tablespoons for 4) and sriracha to taste (start with half, then add more). Season with salt and pepper.
6. Fluff 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. Stir scallion greens and any resting juices from pork into the sauce. Slice pork crosswise. Divide pork, rice, and carrots among plates. Spoon sauce over pork. Serve with remaining lime wedges and extra sriracha on the side.

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.

Can I make this recipe gluten-free?

Yes, ensure the chicken stock concentrate is gluten-free, and serve with gluten-free rice. The recipe is naturally gluten-free otherwise.

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.