Sticky Hoisin Pork Tenderloin with Scallion Rice and Ponzu Green Beans

This sticky hoisin-glazed pork tenderloin is a quick and flavorful dinner that comes together in under 30 minutes. The pork is seared until golden, then roasted with a sweet and tangy hoisin glaze that caramelizes beautifully. Paired with fluffy scallion rice, ponzu-tossed green beans and a spicy Sriracha mayo drizzle, every bite is packed with umami and a touch of heat.

Perfect for busy weeknights, this recipe uses simple ingredients to create a restaurant-quality meal at home. The glaze doubles as a finishing sauce and the green beans get a bright, citrusy kick from ponzu. Serve it all with a sprinkle of sesame seeds and scallion greens for a gorgeous presentation.

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C). Trim and thinly slice scallions, separating whites from greens. Trim green beans if needed. In a small microwave-safe bowl, combine hoisin sauce, 1/4 tsp garlic powder and 1 tbsp water. Microwave until warm, about 30 seconds. Set aside.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook until softened, about 1 minute. Stir in rice, 3/4 cup water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Meanwhile, pat pork tenderloin dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large oven-safe pan over medium-high heat. Sear pork, turning occasionally, until browned on all sides, 4-8 minutes. Transfer pork to one side of a baking sheet (line with foil for easy cleanup).
4. On the other side of the sheet, toss green beans with a drizzle of oil, salt and pepper. Roast on the middle rack until pork is cooked through (internal temperature 145°F) and green beans are tender, 10-12 minutes. In the last 3-5 minutes, remove sheet from oven and carefully pour half the hoisin glaze over the pork, turning to coat. Return to oven until glaze is sticky. Transfer pork to a cutting board and let rest at least 5 minutes.
5. While pork rests, make the Sriracha mayo: In a small bowl, combine mayonnaise, remaining garlic powder to taste and sriracha. Stir in water 1 tsp at a time until drizzling consistency.
6. Thinly slice pork crosswise. Fluff rice with a fork and stir in butter; season with salt and pepper. Toss green beans with ponzu sauce and half the sesame seeds. Divide rice, green beans and pork among plates. Drizzle pork with remaining hoisin glaze and drizzle everything with Sriracha mayo. Top with scallion greens and remaining sesame seeds. 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. Pork tenderloin cooks quickly and stays tender.

What can I substitute for ponzu sauce?

You can use a mix of soy sauce and lemon juice (2:1 ratio) as a substitute for ponzu.

Can I make this recipe ahead of time?

The rice and green beans are best fresh, but you can prepare the glaze and Sriracha mayo in advance. Reheat pork gently to avoid drying it out.