Hoisin-Glazed Pork Filet
with Scallion Rice, Ponzu Roasted Green Beans & Sriracha Mayo
- Soy
- Wheat
- Eggs
- Fish
- Sesame
- Milk
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 filet 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!
Ingredients
2 unit
Scallions
6 ounce
Green Beans
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
1 teaspoon
Garlic Powder
½ cup
Jasmine Rice
10 ounce
Pork Filet
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 teaspoon
Sriracha
6 milliliters
Ponzu Sauce
(Contains: Soy, Wheat, Fish)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• 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, 1⁄4 tsp garlic powder (1⁄2 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, 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.
• 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.
• 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.
• 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.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the delicious combination of sauces, especially the hoisin glaze and sriracha mayo, which elevated the dish 🍲.
- Ease of prep: Some found it quick and simple to make, while others felt it had many steps or was time-consuming.
- Suggestions: Consider pan-frying or grilling the pork instead of baking; adjust cooking times as needed for even doneness.
- Portions: Several mentioned the pork portion was small; some wished for more vegetables and less rice.
- Texture: Most found the pork tender and juicy, though a few received tough or fatty cuts.
Reviews from our home cooks
The hoisin-glazed pork was delicious - a great flavor combination. Ponzu and sesame on the green beans - something I never tried. Really enjoyed it. The rice with scallions always tastes great, but drizzling the Sriracha (over everything!) was awesome! Great job!
The pork filet was super tasty and tender. The green beans, though, were not top quality. They did turn out pretty tasty without the ponzu sauce, which we do not care for. Just sprinkled some sesame seeds and it worked out. Also, not a huge fan of the hoisin glaze. After searing the pork, I deglazed the pan with about a tablespoon of water and poured it over the pork before baking. It was a good meal and would make it again.
One of my favorites by far! The Hoisin sauce is the perfect pairing for the pork filet. I could easily eat this dish two or three times a week and not get tired of it!
This is the second time we've had this meal. We again enjoyed the combination of the ponzu and hoisin sauces. My husband cooked this meal and remembered my comments about the fact that you always send too much rice. He only cooked about half of the rice and then added a bit our personal homemade sauce to the rice. It was a big improvement.
The rice, pork, and Sriracha mayo were excellent. The green beans were very good. This one is worth it if you have a lot of energy.
Yum!! I'll gladly clean up the splattered cooktop because this pork filet is worth the searing prep before roasting it in the oven with the green beans. And the rice is delicious!
Lovely meal. The flavors in each items were interesting and loaded with umami. The pork filet was amazingly tender! I made this in my Ninja Steami, steam n crisp beans n pork at 390 8 min, then coat pork n air fry 3 min each side.
Very robust dish with a strong hoisin flavor. The glaze didn't particularly stay on the meat well. The green beans were nice and fresh and bright. We did not add butter to the rice as it takes away from the flavors.
The size of the pork loin seemed smaller than past servings/portions. I misread the instructions and tossed the green beans with the hoisin sauce and used the mayo on the pork. It was actually pretty delicious.
I normally do not like or eat pork but twice I have forgotten to customize my meals and have gotten sent meals with pork. I'm glad I did! I never knew pork could taste so good! This was a great meal. The hoisin glaze on the pork fillet was just the perfect combination of sweet and savory.
