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

Imagine coming home after a long day and knowing that a truly satisfying dinner is just 45 minutes away. This honey sriracha glazed pork tenderloin, paired with roasted sesame carrots and fluffy cilantro lime rice, is exactly that kind of meal. The pork is seared to perfection and then coated in a glossy sauce made with honey, sriracha, ginger and sesame oil – a perfect balance of sweet and heat.

Alongside, tender carrot sticks are roasted with sesame seeds until caramelized and the rice is brightened with fresh lime juice and cilantro. Every bite is a harmonious blend of textures and flavors. Best of all, this recipe comes together in a single sheet pan and a pot, making cleanup a breeze. Get ready to turn your dinner routine into something special.

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Ingredients

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment.
2. Peel carrots and cut into 3-inch long sticks. Toss with 1 teaspoon sesame oil, half the sesame seeds, salt and pepper. Spread on one side of the baking sheet.
3. Pat pork tenderloin dry; season all over with salt and pepper. Heat a skillet over medium-high heat with a drizzle of oil. Sear pork until browned on all sides, about 2-3 minutes per side. Transfer pork to the other side of the baking sheet.
4. Roast carrots and pork together for 15-20 minutes or until pork reaches an internal temperature of 145°F (63°C) and carrots are tender.
5. Meanwhile, in a small saucepan, combine 1 cup water, chicken stock concentrate and jasmine rice. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until rice is tender. Remove from heat and let stand covered for 5 minutes.
6. While rice cooks, prepare the glaze: In a small bowl, whisk together honey, sriracha, remaining sesame oil and grated ginger (peel and grate the ginger thumb). Thinly slice scallions, separating white and green parts. Add white parts to the glaze.
7. When pork is done, let rest 5 minutes, then slice into medallions. Drizzle glaze over the pork.
8. Fluff rice with a fork. Zest and juice half the lime into the rice; stir in chopped cilantro. Season with salt to taste.
9. Serve sliced pork over rice with roasted carrots. Garnish with remaining sesame seeds, scallion greens and lime wedges.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice. Adjust cooking time according to package directions.

How do I store leftovers?

Store leftover pork, rice and carrots separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Is this recipe gluten-free?

The ingredients listed are naturally gluten-free, but always check labels on chicken stock concentrate and sriracha to ensure they are certified gluten-free.