Sweet and Sticky Glazed Pork Tenderloin with Vegetable Stir-Fry and Smashed Cucumber Salad

Craving a Chinese-inspired feast but short on time? This impressive multi-part meal comes together in just about an hour. The star is a sweet-and-sticky pork tenderloin, roasted and glazed with a addictive mix of hoisin, ketchup, brown sugar and vinegar. On the side, enjoy a bell pepper and green bean stir-fry studded with crunchy cashews.

As if that weren’t enough, there’s also a garlicky, sesame-laced smashed cucumber salad and fluffy, aromatic ginger rice. Yes, you’re about to make all of that-and it’s easier than you think.

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Ingredients

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

1 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon CornstarchView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 ounce CashewsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Wash and dry all produce. In a small bowl, combine hoisin, ketchup, half the brown sugar and 1 tsp vinegar (2 tsp for 4 servings). Pat pork dry with paper towels and season with salt and pepper. Place on a lightly oiled baking sheet. Roast until almost cooked through, 18-20 minutes.
2. Meanwhile, peel and mince or grate ginger. Melt 1 TBSP butter in a small pot over medium-high heat. Add half the ginger; cook until fragrant, 20-30 seconds. Add rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Core, deseed and thinly slice bell pepper. Trim green beans. Mince garlic. Place cucumbers under a plate; press down until cucumbers break open. Chop into 1-inch pieces. In a medium bowl, combine sesame oil, ½ tsp garlic (1 tsp for 4), remaining vinegar and brown sugar and half the soy sauce. Add cucumbers; toss to coat. Season with salt, pepper and chili flakes to taste.
4. Once pork is almost cooked through, remove baking sheet from oven. Heat broiler to high or oven to 500°F. Brush pork with a layer of hoisin glaze (save the rest for serving). Broil or roast until pork is cooked through and glaze is tacky and lightly charred, 2-3 minutes more. Set aside on a cutting board to rest.
5. In a second small bowl, stir together cornstarch, remaining soy sauce and 2 TBSP warm water (¼ cup for 4); add remaining garlic and ginger. Heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper and green beans; cook until browned and tender, 7-9 minutes. Add soy sauce mixture; cook until veggies are glazed, 1-2 minutes. (TIP: If sauce is too thick, stir in water 1 TBSP at a time until stir-fry is fully coated.) Stir in cashews. Season with salt and pepper.
6. Fluff rice with a fork; season with salt and pepper. Thinly slice pork crosswise. Divide rice, pork and veggies between plates. Drizzle pork with reserved hoisin glaze. Garnish with sesame seeds as you like. Serve cucumber salad on the side. TIP: Alternatively, serve family-style with pork, veggies and salad on separate plates.

Recipe Tips

FAQ

Can I use a different cut of pork?

Pork tenderloin works best for this recipe because it stays tender and cooks quickly. You could substitute pork loin, but adjust cooking time as needed.

Can I make this dish ahead of time?

The pork and rice are best served fresh, but you can prepare the cucumber salad and stir-fry veggies in advance. Store them separately in the refrigerator.

What can I use instead of Korean chili flakes?

You can substitute with red pepper flakes or omit them for a milder dish.