This recipe consists of soft and flavorful pork, jasmine rice, and soft and crispy green beans. There is also a sriracha mayo sauce that is put on top of the pork to give a creamy and tangy kick. This is a perfect dish for a family meal and is even for the picky eaters in the family.
Tips and Tricks:
Rice: What is the key to the perfect pot of rice? Once your water boils, immediately cover the pot with a tight-fitting lid and reduce the heat to its lowest setting. Let the rice simmer until no liquid remains (and resist the urge to peek in the middle of cooking!). Finally, let the pot sit covered off heat while you cook the rest of the meal. This crucial step allows the moisture to redistribute, giving you tender, fluffy grains every time.
Ponzu: Ponzu Sauce is created using rice wine, rice vinegar, bonito fish flakes, and citrus. Ponzu Sauce is very similar to soy sauce but because of its ingredients, ponzu gives of a lighter and more citrusy taste when used. Soy sauce is made with essentially fermented soybean liquid with salt water. This recipe calls for Ponzu sauce, but if you are unable to find it you can add soy sauce instead.
Ingredients:
- 4 scallions
- 12 oz green beans
- 4 TBSP Hoisin Sauce
- 1 tsp Garlic Powder
- 1 Cup Jasmine Rice
- 24 oz Pork Tenderloin
- 4 TBSP Mayonnaise
- 2 tsp Sriracha
- 12 ml Ponzu Sauce
- 2 TBSP Sesame Seeds
Instructions:
1.) Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce.
2.) Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary
3.) In a small microwave safe bowl, combine hoisin, ½ tsp garlic powder and 2 TBSP water. Microwave until warmed through, 30 seconds.
4.) Heat a drizzle of oil in a small pot over medium heat. Add scallion whites, cook until softened, 1 min.
5.) Stir in rice, ½ cup water and a big pinch salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 min. keep covered off heat until ready to serve.
6.) White rice cooks, pat pork dry with paper towels; season all over with salt and pepper.
7.) Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally until browned all over, 4-8 min.
8.) Transfer pork on a baking sheet and on another sheet toss green beans with a drizzle of oil, salt, and pepper.
9.) Roast on middle rack until pork is cooked through and green beans are tender, 10-12 min.
10.) In the last 3-5 min, remove sheet from oven; carefully pour half the hoisin glaze over pork, turning to coat. Return to oven until glaze is tacky
11.) Transfer pork to a cutting board. Let it rest at least 5 min, then thinly slice crosswise
12.) Meanwhile, in a second small bowl, combine mayonnaise, remaining garlic powder to taste, and as much Sriracha as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency
13.) Fluff rice with a fork; stir in 2 TBSP butter and season with salt and pepper. Toss green beans with ponzu and half the sesame seeds
14.) Divide the rice, green beans, and pork between plates. Drizzle pork with remaining hoisin glaze, drizzle everything with as much Sriracha mayo as you like. Top with scallion greens and as many remaining sesame seeds as you like, Serve.
15.) Enjoy!
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