Honey Sriracha Pork Tenderloin

🥘 Ingredients

• butter
  5 tbsp
• carrots
  24 oz
• chicken stock concentrate
  2 unit
• cilantro
  ½ ounce
• ginger
  2 thumb
• honey
  4 tsp
• jasmine rice
  1 c
• lime
  2 unit
• paper towels
• pepper
• pork tenderloin
  24 oz
• salt
• scallions
  4 unit
• sesame oil
  2 tbsp
• sesame seeds
  1 tbsp
• sriracha
  4 tsp
• vegetable oil
  4 tsp
• water
  ¾ cup

🍳 Cookware

• baking sheet
• small pot
• large pan
• large pan

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) 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 .

   carrots: 24 oz, scallions: 4 unit, ginger: 2 thumb, lime: 2 unit, cilantro: ½ ounce
2. 

   2

   Toss carrots on one side of a baking sheet with a large drizzle of vegetable oil ; season generously with salt and pepper . (For 4 servings, spread carrots across the entire sheet.) Roast on top rack for ⏱️ 12 minutes (you'll add the pork then).

   vegetable oil: 4 tsp, salt, pepper
3. 

   3

   While carrots roast, in a small pot , combine water , jasmine rice , and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

   water: ¾ cup, jasmine rice: 1 c
4. 

   4

   Meanwhile, pat pork tenderloin 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, 4-8 minutes. Turn off heat. Once carrots have roasted 12 minutes, remove baking sheet from oven; add seared pork to the empty side. (For 4 servings, leave carrots roasting and add pork to a second sheet; roast on rack.) Return to top rack until carrots are browned and tender and pork is cooked through, 10-12 minutes more. Let pork rest ⏱️ 5 minutes . Sprinkle carrots with sesame seeds .

   pork tenderloin: 24 oz, paper towels, sesame seeds: 1 tbsp
5. 

   5

   Wipe out the pan used for pork. Heat half the sesame oil (all for 4 servings) and butter in the large pan over medium-high heat. Add the 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, 1-2 minutes. Remove from heat. Stir in 1 TBSP butter and as much sriracha as you like (start with half, then taste and add more). Season with salt and pepper.

   sesame oil: 2 tbsp, butter: 5 tbsp, chicken stock concentrate: 2 unit, honey: 4 tsp, sriracha: 4 tsp
6. 

   6

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