Sweet Thai Chili Pork Tenderloin with Zesty Lime Rice and Roasted Broccoli

This sweet and spicy pork tenderloin is a restaurant-quality meal you can easily make at home. The pan sauce combines sweet Thai chili sauce with tangy ponzu, savory chicken stock and a touch of butter for a glossy finish that coats every slice of tender pork.

On the side, fluffy jasmine rice gets a fresh lift from lime zest and cilantro, while roasted broccoli adds a satisfying crunch. It’s a complete, balanced dinner that’s sure to become a weeknight favorite.

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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

16 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView 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

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView 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, ¾ cup water 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. Remove pan from heat. Transfer pork to one side of a baking sheet.
4. Toss broccoli on opposite side of sheet 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. Transfer pork to a cutting board to rest for 5 minutes.
5. Heat a drizzle of oil in the same pan 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. Bring to a simmer and cook until slightly reduced, 2-3 minutes. Stir in a big squeeze of lime juice to taste. Remove from heat; stir in 1 tablespoon butter until melted.
6. Thinly slice pork crosswise. 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 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 chops or pork loin can be substituted, but adjust cooking time as needed.

What can I use instead of ponzu sauce?

Mix equal parts soy sauce and fresh lime juice 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.