Honey Sriracha Pork Tenderloin

🥘 Ingredients

• butter
  2 tbsp
• carrots
  3 pieces
• chicken stock concentrate
  1 unit
• cilantro
  1 bunch
• ginger
  1 knob
• honey
  2 tbsp
• jasmine rice
  ½ cup
• lime
  1 piece
• pepper
  1 tsp
• pork tenderloin
  1 unit
• salt
  1 tsp
• scallions
  2 pieces
• sesame oil
  1 tsp
• sesame seeds
  1 tsp
• sriracha
  2 tbsp
• vegetable oil
  2 tbsp
• water
  1 c

🍳 Cookware

• baking sheet
• small pot
• large pan

1. 

   1

   carrots scallions ginger lime cilantro jasmine rice pork tenderloin sesame seeds sesame oil chicken stock concentrate honey sriracha vegetable oil butter salt pepper water

   carrots: 3 pieces, scallions: 2 pieces, ginger: 1 knob, lime: 1 piece, cilantro: 1 bunch, jasmine rice: ½ cup, pork tenderloin: 1 unit, sesame seeds: 1 tsp, sesame oil: 1 tsp, chicken stock concentrate: 1 unit, honey: 2 tbsp, sriracha: 2 tbsp, vegetable oil: 2 tbsp, butter: 2 tbsp, salt: 1 tsp, pepper: 1 tsp, water: 1 c
2. 

   2

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Zest and quarter lime. Mince cilantro.
3. 

   3

   Toss carrots on one side of a baking sheet with a large drizzle of vegetable oil; season generously with salt and pepper. Roast on top rack for ⏱️ 12 minutes .
4. 

   4

   While carrots roast, in a small pot , combine ¾ cup water, jasmine rice, and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes . Keep covered off heat until ready to serve.
5. 

   5

   Meanwhile, pat pork dry with paper towels; season all over with salt and pepper. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add pork; sear, turning occasionally, until browned all over, ⏱️ 5 minutes . Turn off heat. Once carrots have roasted, remove sheet from oven; add seared pork to empty side. Return to top rack until carrots are browned and tender and pork is cooked through, ⏱️ 10 minutes . Let pork rest ⏱️ 5 minutes . Sprinkle carrots with sesame seeds.
6. 

   6

   Wipe out pan used for pork. Heat half the sesame oil and 1 tbsp butter in same pan over medium-high heat. Add scallion whites and half the ginger. Cook until fragrant and softened, ⏱️ 1 minute . Stir in chicken stock concentrate, honey, and ¼ cup water. Bring to a simmer; cook until slightly reduced, ⏱️ 1 minute . Remove from heat. Stir in remaining butter and as much sriracha as you like. Season with salt and pepper.
7. 7

   Fluff rice with a fork; stir in cilantro, lime zest, juice from half the lime, and 1 tbsp butter. Season with salt and pepper. Add scallion greens and any resting juices from pork to pan with sauce. Slice pork crosswise. Divide pork, rice, and carrots between plates. Spoon sauce over pork and serve with remaining lime wedges and any remaining sriracha on the side.