Sweet Thai Chili Pork Tenderloin

with Zesty Rice & Roasted Broccoli

Serves 2 · 45 minutes

pork, rice, weeknight

Ingredients

• 1 shallot
• 1 lime
• ¼ oz cilantro
• ½ Cup jasmine rice
• 10 oz pork tenderloin
• 8 oz broccoli florets
• 1 oz sweet Thai chili sauce
• 1 chicken stock concentrate
• 6 ml ponzu sauce
• 10 oz bavette steak (with bavette steak)

Also: cooking oil, butter, kosher salt, black pepper

Steps

1. Prep

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

2. Cook rice

   • In a small pot, combine 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.

3. Sear pork

   • While rice cooks, pat pork* dry with paper towels; season all over with salt and pepper. *Pork is fully cooked when internal temperature reaches 145°.
   • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes (it'll finish cooking in the next step). Remove pan from heat.
   • Transfer pork to one side of a baking sheet.

   With bavette steak:

   • While rice cooks, pat steak* dry with paper towels; season all over with salt and pepper. *Steak is fully cooked when internal temperature reaches 145°.
   • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. Remove pan from heat.
   • Transfer to a cutting board to rest for at least 5 minutes.

4. Roast pork & broccoli

   • Toss broccoli on opposite side of sheet from pork with a drizzle of 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. Thinly slice crosswise.

   With bavette steak:

   • Toss broccoli on sheet with a drizzle of oil, salt, and pepper. Spread broccoli out across entire sheet.
   • Roast on top rack until broccoli is browned and tender, 10-12 minutes.
   • Thinly slice steak against the grain.

5. Make pan sauce

   • Heat a drizzle of oil in pan used for pork over medium-high heat. Add shallot; cook until softened and slightly browned, 1-2 minutes.
   • Stir in stock concentrate, chili sauce, ponzu, 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 1 TBSP butter (2 TBSP for 4) until melted.

6. Finish & serve

   • 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.