Sweet Thai Chili Pork Tenderloin

🥘 Ingredients

• broccoli florets
  1 lb
• butter
  1 tbsp
• chicken stock concentrate
  1 unit
• cilantro
  ½ cup
• cooking oil
  1 tbsp
• jasmine rice
  1 c
• lime
  1 unit
• ponzu sauce
  1 tbsp
• pork tenderloin
  1 lb
• salt
  to taste
• shallot
  1 unit
• sweet thai chili sauce
  2 tbsp

1. 

   1

   Wash and dry all produce. Cut broccoli florets into bite-size pieces if necessary. Halve, peel, and mince shallot . Zest and quarter lime . Roughly chop cilantro .

   broccoli florets: 1 lb, shallot: 1 unit, lime: 1 unit, cilantro: ½ cup
2. 

   2

   In a small pot, combine jasmine 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 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1 c, salt: to taste
3. 

   3

   While rice cooks, pat pork dry with paper towels and season all over with salt and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add pork tenderloin and sear, turning occasionally, until browned all over, ⏱️ 4 minutes to ⏱️ 8 minutes . It will finish cooking in the next step. Remove pan from heat and transfer pork to one side of a baking sheet.

   cooking oil: 1 tbsp, pork tenderloin: 1 lb
4. 

   4

   Toss broccoli on the opposite side of the sheet from the pork with a drizzle of oil, salt, and pepper. Roast on the top rack until pork is cooked through and broccoli is browned and tender, ⏱️ 10 minutes to ⏱️ 12 minutes . Once pork is done, transfer to a cutting board to rest for ⏱️ 5 minutes .
5. 

   5

   Heat a drizzle of oil in the pan used for pork over medium-high heat. Add shallot and cook until softened and slightly browned, ⏱️ 1 minute to ⏱️ 2 minutes . Stir in chicken stock concentrate , sweet thai chili sauce , ponzu sauce , and ¼ cup water. Bring to a simmer and cook until slightly reduced, ⏱️ 2 minutes to ⏱️ 3 minutes . Stir in a big squeeze of lime juice to taste. Remove pan from heat and stir in butter until melted.

   chicken stock concentrate: 1 unit, sweet thai chili sauce: 2 tbsp, ponzu sauce: 1 tbsp, butter: 1 tbsp
6. 

   6

   Thinly slice pork crosswise. Fluff rice with a fork and 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.