Sweet Thai chili sauce with ponzu, shallot, lime, and butter drizzled atop juicy pork filets. Served with fluffy zesty rice and paired with crisp roasted broccoli on the side for a restaurant-worthy meal.
\nPrep: 10 Cook: 35<\/p>\n
Adjust rack to top position and preheat oven to 450\u00b0F. Wash and dry produce.<\/strong><\/p>\n Cut broccoli<\/strong> into bite-size pieces if necessary. Halve, peel, and mince shallot.<\/strong> Zest and quarter lime.<\/strong> Roughly chop cilantro.<\/strong><\/p>\n Cook rice: <\/strong><\/p>\n In a small pot, combine rice,<\/strong> \u00be cup water,<\/strong> and a big pinch of salt.<\/strong> Bring to a boil, then cover and reduce heat to low. Cook until rice<\/strong> is tender, 15-18 minutes.<\/p>\n Keep covered off heat until ready to serve.<\/p>\n Sear pork: <\/strong><\/p>\n While rice<\/strong> cooks, pat pork<\/strong> dry with paper towels, season all over with salt<\/strong> and pepper.<\/strong><\/p>\n Heat a drizzle of oil<\/strong> in a large pan over medium-high heat. Add pork<\/strong> and sear, turning occasionally, until browned all over, 4- to 8-minutes (it\u2019ll finish cooking in the next step). Remove pan from heat.<\/p>\n Transfer pork<\/strong> to one side of a baking sheet.<\/p>\n Roast pork & broccoli: <\/strong><\/p>\n Toss broccoli<\/strong> on opposite side of sheet from pork<\/strong> with a drizzle of oil, salt,<\/strong> and pepper.<\/strong><\/p>\n Roast on top rack until pork<\/strong> is cooked through and broccoli<\/strong> is browned and tender, 10-12 minutes.<\/p>\n Once pork<\/strong> is done, transfer to a cutting board to rest for 5 minutes. Season broccoli<\/strong> and spread across entire sheet, roast as instructed.<\/p>\n Make pan sauce: <\/strong><\/p>\n Heat a drizzle of oil<\/strong> in pan used for pork<\/strong> over medium-high heat. Add shallot,<\/strong> cook until softened and slightly browned, 1- to 2-minutes.<\/p>\n Stir in stock concentrate, chili sauce<\/span>, ponzu,<\/strong> and \u00bc cup water. Bring to a simmer and cook until slightly reduced, 2- to 3-minutes.<\/p>\n Stir in a big squeeze of lime juice<\/strong> to taste. Remove pan from heat, stir in 1 TBS butter<\/strong> until melted.<\/p>\n Finish & serve: <\/strong><\/p>\n Thinly slice pork<\/strong> crosswise.<\/p>\n Fluff rice<\/strong> with a fork, stir in lime<\/strong> zest and half the cilantro.<\/strong> Season with salt<\/strong> and pepper.<\/strong><\/p>\n Divide rice, broccoli,<\/strong> and pork<\/strong> between plates. Top pork<\/strong> with pan sauce<\/strong>. Garnish everything with the remaining cilantro.<\/strong> Serve with any remaining lime wedges<\/strong> on the side.<\/p>\n","protected":false},"excerpt":{"rendered":" with Zesty Rice & Roasted Broccoli Yield: 2 Adapted from: Hello Fresh Sweet Thai chili sauce with ponzu, shallot, lime, and butter drizzled atop juicy pork filets. Served with fluffy zesty rice and paired with crisp roasted broccoli on the side for a restaurant-worthy meal. Prep: 10 Cook: 35 1head of broccoli \u00bcoz cilantro 1oz chicken stock concentrate 1shallot 1lime \u00bdcup jasmine rice 10oz pork tenderloin 1oz sweet Thai chili sauce 1\u00bctsp ponzu sauce salt & pepper cooking oil butter…<\/p>\n
\nPrep: <\/strong><\/p>\n