Sticky Hoisin-Glazed Pork Tenderloin with Scallion Rice and Ponzu Green Beans

This sticky hoisin-glazed pork tenderloin is the perfect weeknight dinner when you crave big flavor without spending hours in the kitchen. A simple glaze of hoisin sauce and garlic powder transforms the pork into a caramelized, savory-sweet masterpiece. Paired with fluffy scallion rice, tender ponzu-roasted green beans and a spicy sriracha mayo drizzle, every bite is a delicious balance of flavors and textures.

Best of all, this recipe comes together in just 35 minutes using one sheet pan and a few basic pots. The pork is seared first for a golden crust, then finished in the oven with the glaze until sticky and glossy. While it roasts, you can prepare the rice and green beans, making this an efficient and satisfying meal that looks impressive on the plate.

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Ingredients

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Pork FiletView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with rack in middle position. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Trim green beans if needed. In a small microwave-safe bowl, combine hoisin sauce, ¼ teaspoon garlic powder (½ teaspoon for 4 servings) and 1 tablespoon water (2 tablespoons for 4). Microwave until warmed through, about 30 seconds.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook until softened, about 1 minute. Stir in rice, 1¼ cups water (2¼ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, 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. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. Transfer pork to one side of a baking sheet. (For 4 servings, spread pork out across entire sheet.)
4. On opposite side of sheet from pork, toss green beans with a drizzle of oil, salt and pepper. (For 4 servings, add green beans to a second baking sheet; roast pork on middle rack and green beans on top rack.) Roast on middle rack until pork is cooked through and green beans are tender, 10-12 minutes. In the last 3-5 minutes, remove sheet from oven; carefully pour half the hoisin glaze over pork, turning to coat. Return to oven until glaze is tacky. Transfer pork to a cutting board; let rest at least 5 minutes.
5. Meanwhile, in a second small bowl, combine mayonnaise, remaining garlic powder to taste and as much Sriracha as you like. Stir in water 1 teaspoon at a time until mixture reaches a drizzling consistency.
6. Fluff rice with a fork; stir in 1 tablespoon butter (2 tablespoons for 4 servings) and season with salt and pepper. Toss green beans with ponzu sauce and half the sesame seeds. Thinly slice pork crosswise. Divide rice, green beans and pork between plates. Drizzle pork with remaining hoisin glaze; drizzle everything with as much Sriracha mayo as you like. Top with scallion greens and as many remaining sesame seeds as you like. Serve.

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?

Check your hoisin sauce and ponzu sauce labels; many brands contain wheat. Use gluten-free versions to make the dish gluten-free.

How do I store leftovers?

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