with Scallion Rice, Ponzu Roasted Green Beans & Sriracha Mayo
One of our favorite ways to add tons of flavor to any protein in mere minutes? Whipping up a delectable glaze. For this simple, delicious recipe in celebration of Asian Heritage Month, we blend tangy, barbecue-like hoisin sauce with aromatic garlic powder, then pour the mixture over pork tenderloin during the last few minutes of roasting for deliciously sticky-sweet results. More glaze is drizzled over the pork just before serving for good measure; then, it’s all paired with fluffy rice, ponzu roasted green beans, and spicy mayo. Now THAT’S what we call a winning dinner!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Soy, Wheat)
(Contains Fish, Soy, Wheat)
Not included in your delivery
• Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary. • In a small microwave-safe bowl, combine hoisin, ¼ tsp garlic powder (½ tsp for 4), and 1 TBSP water (2 TBSP for 4). (You’ll use more garlic powder later.) Microwave until warmed through, 30 seconds.
• Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook until softened, 1 minute. • Stir in rice, ¾ cup water (1½ 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.
• Meanwhile, pat pork dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork; sear, turning occasionally, until browned all over, 4-8 minutes. Transfer pork to one side of a baking sheet. (For 4 servings, spread pork out across entire sheet.) TIP: For easy cleanup, line sheet with foil first.
Swap in chicken for pork; cook until browned and cooked through, 3-5 minutes per side. Add half the hoisin glaze; turn chicken to coat. Transfer to a cutting board (no need to roast!).
• On opposite side of sheet from pork, toss green beans with a drizzle of oil, salt, and pepper. (For 4 servings, add green beans to a second baking sheet; roast on top rack.) • Roast on middle rack until pork is cooked through and green beans are tender, 10-12 minutes. • In the last 3-5 minutes, remove sheet from oven; carefully pour half the hoisin glaze (save the rest for serving) over pork, turning to coat. Return to oven until glaze is tacky. Transfer pork to a cutting board. Let rest at least 5 minutes.
Toss and roast green beans as instructed. (Skip roasting chicken.)
• 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.
• Thinly slice pork crosswise. • Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Toss green beans with ponzu and half the sesame seeds. • Divide 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.
Thinly slice chicken crosswise.
Chicken is fully cooked when internal temperature reaches 165°.