Sticky Hoisin Pork Tenderloin with Scallion Rice and Ponzu Green Beans

This hoisin-glazed pork tenderloin is a flavor-packed dinner that comes together quickly. The pork is seared until golden, then roasted with a sweet and tangy hoisin glaze that turns sticky and caramelized in the oven. Paired with fluffy scallion rice, crisp-tender green beans tossed in ponzu sauce and a spicy sriracha mayo, every bite is a delicious balance of savory, sweet and tangy.

Perfect for a busy weeknight, this dish uses simple ingredients and straightforward techniques to create a restaurant-quality meal at home. The glaze doubles as a finishing sauce and the sriracha mayo adds a customizable kick. Serve it all together for a satisfying dinner that’s sure to become a favorite.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C) with a rack in the middle position. Trim and thinly slice the scallions, separating the white parts from the green tops. Trim the green beans if needed.
2. In a small microwave-safe bowl, combine the hoisin sauce, 1/4 teaspoon garlic powder and 1 tablespoon water. Microwave until warm, about 30 seconds. Set aside.
3. Heat a drizzle of oil in a small pot over medium-high heat. Add the scallion whites and cook until softened, about 1 minute. Stir in the rice, 3/4 cup water and a pinch of salt. Bring to a boil, then cover, reduce heat to low and cook until the rice is tender, 15-18 minutes. Remove from heat and keep covered.
4. Pat the pork tenderloin dry with paper towels and season generously with salt and pepper. Heat a drizzle of oil in a large oven-safe skillet or pan over medium-high heat. Sear the pork, turning occasionally, until browned on all sides, 4-8 minutes.
5. Transfer the pork to one side of a baking sheet. On the other side, toss the green beans with a drizzle of oil, salt and pepper. Roast until the pork is cooked through (internal temperature 145°F) and the green beans are tender, 10-12 minutes. During the last 3-5 minutes, brush half of the hoisin glaze over the pork and return to the oven until the glaze is sticky.
6. Remove the pork from the oven and let it rest on a cutting board for at least 5 minutes before slicing thinly against the grain.
7. While the pork rests, make the sriracha mayo: In a small bowl, combine the mayonnaise, remaining garlic powder to taste and sriracha. Stir in water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency.
8. Fluff the rice with a fork and stir in the butter. Season with salt and pepper. Toss the green beans with the ponzu sauce and half of the sesame seeds.
9. To serve, divide the rice, green beans and sliced pork among plates. Drizzle the pork with the remaining hoisin glaze, then drizzle everything with the sriracha mayo. Garnish with the scallion greens and remaining sesame seeds.

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 overcooking.

What can I substitute for ponzu sauce?

A mixture of soy sauce and lemon or lime juice works well as a substitute.

Can I make this recipe ahead of time?

The components can be prepared in advance, but the pork is best served fresh. Reheat gently to avoid drying out.