Sweet Thai Chili Pork Tenderloin with Zesty Rice and Roasted Broccoli

This sweet and spicy Thai chili pork tenderloin is a flavor-packed dish that comes together quickly for a weeknight dinner. The succulent pork is seared and roasted, then topped with a luscious pan sauce made with sweet Thai chili sauce, ponzu and a touch of butter. Served alongside fluffy jasmine rice with lime zest and roasted broccoli, this meal is both satisfying and impressive.

With just a handful of ingredients and simple steps, you can create a restaurant-worthy dinner right in your own kitchen. The combination of sweet, tangy and savory flavors will have everyone asking for seconds.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 milliliters Ponzu SauceView 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. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Cut broccoli into bite-size pieces. Halve, peel and mince shallot. Zest and quarter lime. Roughly chop cilantro.
2. In a small pot, combine rice, 3/4 cup water (1 1/2 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. Thinly slice crosswise.
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 1/4 cup water (1/3 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. Fluff rice with a fork; stir in 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 loin or pork chops can be substituted, but adjust cooking time accordingly.

What can I use instead of ponzu sauce?

A mix of soy sauce and lemon juice can be used as a substitute.

Can I make this dish ahead of time?

The rice and sauce can be prepared in advance, but the pork is best served fresh.