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

If you’re looking for a dinner that feels special but comes together easily, this honey sriracha glazed pork tenderloin is your answer. The pork is seared until golden, then roasted to perfection and finished with a luscious sauce made with honey, sriracha, ginger and scallions. On the side, roasted carrots get a sprinkle of sesame seeds and fluffy jasmine rice is brightened with cilantro and lime.

This meal is all about balance: the sweetness of honey, the kick of sriracha, the nuttiness of sesame and the freshness of lime and cilantro. It’s a complete dinner that will have everyone asking for seconds.

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Ingredients

10 ounce Pork FiletView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView 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 with rack in top position. Wash and dry all produce. Trim, peel and cut carrot 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 lime.
2. Toss carrot pieces on one side of a baking sheet with a drizzle of oil; season generously with salt and pepper. Roast on top rack for 12 minutes.
3. While carrots roast, combine rice, 1¼ cups water and a pinch of salt in a small pot. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
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 baking sheet. Return to oven and roast until carrots are browned and tender and pork is cooked through, 10-12 minutes more. Remove from oven; let pork rest on sheet for 5 minutes. Sprinkle carrots with sesame seeds.
5. Heat half the sesame oil and ½ tablespoon butter in the same pan over medium-high heat. Add scallion whites and half the ginger; cook until fragrant and softened, about 1 minute. Stir in chicken stock concentrate, honey and ¼ cup water. Bring to a simmer and cook until slightly reduced, 1-2 minutes. Remove from heat. Stir in 1 tablespoon butter and as much sriracha as desired (start with half, then taste and 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. Season with salt and pepper. Stir scallion greens and any resting juices from the pork into the sauce. Slice pork crosswise. Divide pork, rice and carrots between plates. Spoon sauce over pork and serve with remaining lime wedges and extra sriracha on the side.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork tenderloin works best, but you can substitute pork chops or pork loin. Adjust cooking time as needed.

Can I make this recipe dairy-free?

Yes, substitute the butter with a dairy-free alternative or use additional oil. The sauce will still be delicious.

How do I store leftovers?

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