Sweet Thai Chili Pork Tenderloin

🥘 Ingredients

• broccoli florets
  1 lb
• butter
  2 tbsp
• chicken stock concentrate
  2 unit
• cilantro
  1/2 oz
• cooking oil
  1 tbsp
• jasmine rice
  1 c
• lime
  2 unit
• paper towels
• pepper
• ponzu sauce
  12 ml
• pork tenderloin
  20 oz
• salt
• shallot (minced)
  2 unit
• sweet thai chili sauce
  2 oz

🍳 Cookware

• small pot
• large pan
• baking sheet
• cutting board

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Cut broccoli florets into bite-size pieces. Halve, peel, and mince shallot . Zest and quarter lime . Roughly chop cilantro .

   broccoli florets: 1 lb, shallot: 2 unit (minced), lime: 2 unit, cilantro: 1/2 oz
2. 

   2

   In a small pot , combine jasmine 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.

   jasmine rice: 1 c, salt
3. 

   3

   While rice cooks, pat pork tenderloin dry with paper towels ; season all over with salt and pepper . Heat a drizzle of cooking 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 .

   pork tenderloin: 20 oz, paper towels, pepper, cooking oil: 1 tbsp
4. 

   4

   Toss broccoli on opposite side of sheet from pork with a drizzle of cooking 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 .
5. 

   5

   Heat a drizzle of cooking oil in pan used for pork over medium-high heat. Add shallot; cook until softened and slightly browned, 1-2 minutes. Stir in chicken stock concentrate , sweet thai chili sauce , ponzu sauce , 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 butter until melted.

   chicken stock concentrate: 2 unit, sweet thai chili sauce: 2 oz, ponzu sauce: 12 ml, butter: 2 tbsp
6. 

   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 everything with remaining cilantro. Serve with any remaining lime wedges on the side.
7. 7

   Pork is fully cooked when internal temperature reaches 145 degrees.