Sweet Thai Chili Pork Tenderloin
with Zesty Rice & Roasted Green Beans
The pan sauce on tonight’s pork is sweeeet (and spicy). Our chefs combined sweet Thai chili sauce with ponzu, chicken stock, shallot, lime, and butter—a winning combination with pork tenderloin. You’ll prep fluffy zesty rice and crisp roasted green beans on the side. If this sounds like a meal fit for a restaurant-worthy night, that’s ‘cause it is (just in your PJs in the comfort of your own home!).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Shallot
1 unit
Lime
¼ ounce
Cilantro
½ cup
Jasmine Rice
12 ounce
Pork Tenderloin
6 ounce
Green Beans
1 ounce
Sweet Thai Chili Sauce
(Contains Soy)
1 unit
Chicken Stock Concentrate
6 milliliters
Ponzu Sauce
(Contains Fish, Soy, Wheat)
Not included in your delivery
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Trim green beans if necessary. Halve, peel, and mince shallot. Zest and quarter lime. Roughly chop cilantro.
• In a small pot, combine rice, ¾ cup water (1½ 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.
• 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’ll finish cooking in the next step). Remove pan from heat. • Transfer pork to one side of a baking sheet.
• Toss green beans 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 green beans are browned and tender, 10-12 minutes. • Once pork is done, transfer to a cutting board to rest for 5 minutes. Thinly slice crosswise.
• Heat a drizzle of oil in same 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 (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.
• Fluff rice with a fork; stir in lime zest and half the cilantro. Season with salt and pepper. • Divide rice, green beans, and pork between plates. Top pork with pan sauce. Garnish everything with remaining cilantro. Serve with any remaining lime wedges on the side.
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