Sweet Thai Chili Pork Tenderloin with Edamame Rice and Roasted Broccoli

This sweet and spicy Thai chili pork tenderloin is a flavor-packed dinner that comes together quickly. The pork is seared until golden, then finished in the oven alongside tender roasted broccoli. A luscious pan sauce made with sweet Thai chili sauce, ponzu and a touch of butter brings everything together.

On the side, fluffy jasmine rice is studded with edamame and brightened with fresh lime zest and cilantro. It’s a balanced, satisfying meal that feels special enough for a weekend dinner but simple enough for a busy weeknight.

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Ingredients

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Pork FiletView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce EdamameView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Cut broccoli into bite-size pieces if needed. Halve, peel and mince shallot. Zest and quarter lime. Roughly chop cilantro.
2. In a small pot, combine 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, 15-18 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 (it will finish cooking in the next step). Remove pan from heat. Transfer pork to one side of a baking sheet.
4. Toss broccoli on opposite side of sheet from pork with a drizzle of oil, salt and pepper. Roast on top rack until pork is cooked through and broccoli is browned and tender, 10-12 minutes. Once pork is done, transfer to a cutting board to rest for 5 minutes.
5. Heat a drizzle of oil in the pan used for pork over medium-high heat. Add shallot; cook until softened and slightly browned, 1-2 minutes. Stir in stock concentrate, chili sauce, ponzu and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer and cook until slightly reduced, 2-3 minutes. Stir in a big squeeze of lime juice to taste. Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted.
6. Thinly slice pork crosswise. Fluff rice with a fork; stir in edamame, lime zest and half the cilantro. Season with salt and pepper. Divide rice, broccoli and pork between plates. Top pork with pan sauce. Garnish everything with remaining cilantro. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork tenderloin works best for this recipe, but you could substitute pork chops or loin. Adjust cooking time as needed.

What can I substitute for ponzu sauce?

Mix equal parts soy sauce and fresh lemon or lime juice as a quick substitute.

How do I store leftovers?

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