with Scallion Rice, Ponzu Roasted Green Beans & Sriracha Mayo

Yield: 2

Pork tenderloin glazed with a blend of hoisin sauce and garlic powder for a sticky-sweet result. Paired with fluffy rice, ponzu roasted green beans, and spicy (or not) mayo.
Prep: 5 Cook: 35

• 2scallions
• 1tsp garlic powder
• 3TBS mayonnaise
• 1TBS sesame seeds
• 6oz green beans
• 2TBS hoisin sauce
• ½cup jasmine rice
• 10oz pork tenderloin
• 1tsp sriracha
• 6ml ponzu sauce
• salt & pepper
• 1TBS cooking oil
• 1TBS butter

Prep & make glaze:

Adjust rack to middle position and preheat oven to 450°F. Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary.

In a small microwave-safe bowl, combine hoisin, ¼ tsp garlic powder, and 1 TBS water. (You’ll use more garlic powder later.) Microwave until warmed through, 30 seconds.

Cook rice:

Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites, cook until softened, 1 minute.

Stir in 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.

Sear pork:

Meanwhile, 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, sear, turning occasionally, until browned all over, 4- to 8-minutes. Transfer pork to one side of a baking sheet.

Tip: For easy cleanup, line sheet pan with foil or parchment first.

Roast pork & green beans:

On opposite side of sheet from pork, toss green beans with a drizzle of oil, salt, and pepper.

Roast on middle rack until pork is cooked through and green beans are tender, 10-16 minutes.

In the last 3- to 5-minutes, remove sheet from oven, carefully pour half the hoisin glaze (save the rest for serving) over pork, turning to coat. Return to oven until glaze is tacky. Transfer pork to a cutting board. Let rest at least 5 minutes, then thinly slice crosswise.

Make sriracha mayo:

Meanwhile, in a second small bowl, combine mayonnaise, remaining garlic powder to taste, and as much Sriracha as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Finish & serve:

Fluff rice with a fork, stir in 1 TBS butter and season with salt and pepper. Toss green beans with ponzu and half the sesame seeds.

Divide rice, green beans, and pork between plates. Drizzle pork with remaining hoisin glaze, drizzle everything with as much Sriracha mayo as you like. Top with scallion greens and sesame seeds as you like. Serve.