Hoisin-Glazed Pork Tenderloin
with Scallion Rice, Ponzu Roasted Green Beans & Spicy Mayo
- Soy
- Wheat
- Sesame
- Eggs
- Fish
- Milk
One of our favorite ways to add tons of flavor to any protein in mere minutes? Whipping up a delectable glaze. Here, we blend tangy, barbecue-like hoisin sauce with aromatic garlic powder, then pour the mixture over pork tenderloin in the last few minutes of roasting for deliciously sticky-sweet results. More of the 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, Sesame)
1 teaspoon
Garlic Powder
½ cup
Jasmine Rice
12 ounce
Pork Tenderloin
2 tablespoon
Mayonnaise
(Contains: Soy, Eggs)
1 teaspoon
Sriracha
6 milliliters
Ponzu Sauce
(Contains: Soy, Wheat, Fish)
1 tablespoon
Sesame Seeds
Not included in your delivery
1 tablespoon
Vegetable Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
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 all 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 to low heat. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, 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 and 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 pork on middle rack and green beans 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, then thinly slice crosswise.
• 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the combination of sauces, especially the hoisin glaze and sriracha mayo, creating a delicious sweet-and-spicy profile 🌶️.
- Ease of prep: Some found it quick and simple, while others felt there were too many steps or sauces to manage.
- Suggestions: Consider searing the pork longer or roasting it more for those who prefer well-done; add extra sauce for more flavor.
- Portions: Several mentioned wanting larger servings, particularly more rice and green beans to balance the meal.
- Meat quality: While many enjoyed tender, juicy pork, some received tough or fatty cuts, impacting overall satisfaction.
- Vegetable freshness: A few noted issues with green bean quality; consider offering alternative veggie options.
Reviews from our home cooks
This was my fav recipe in 4 weeks of HelloFresh (& the only one I've left a review for). It was so easy, quick prep, pork cooked perfectly (10 min @ 450°, glazed, in for 4 more min, rested for 5 min) & was totally delicious! & I don't even like pork! I was complaining about so many recipes I had gotten having green beans as the side, but the ponzu and sesame seeds made these feel special & fantastic! The ONLY criticism I have is that I wish there was more of the hoisin glaze...& more sriracha for the mayo. Otherwise? Perfection!
The rice should have been started much later in the process, probably about when the pork and green beans goes in the oven. I should have read the full recipe first but I definitely would have made that adjustment. I also think ginger jasmine rice would be a much better complementary flavor than scallions in white rice. I'll be doing that with this recipe in the future. Otherwise, the flavors were phenomenal together. Tossing the green beans with ponzu sauce and sesame seeds was absolutely delicious, and the hoisin glaze brought the pork to the next level. Favorite recipe so far.
The roasted green beans with Ponzu sauce is a great side dish. The Hoison glaze for the pork was delicous. Finally the rice was really good with the siracha mayo. The mayo was a good add for the rice.
I saved the best for last. Pork tenderloin has become one of my favorite proteins to cook since I started Hello Fresh. Sauces are also a big deal when it comes to tying everything together. The hoisin glaze tastes great and dresses the pork up nicely but, I love that sriracha Mayo on everything! So good!
I liked the mix of flavors with the hoisin glaze and the sriracha mayonnaise. The green beans were tender and the pork was also tender and flavorful.
This was super tasty. We are big fans of hoisin and garlic/spicy mayo sauces. The pork tenderloin was good quality, we just wish there was more. The individual serving size was maybe a 2.5" to 3" (tops) cube of meat. It was nice to be able to roast the pork and green beans at the same time.
So far, our favorite meal. I tenderized the pork beforehand, but that was the only modification I made. Roasted green beans were lovely with the aioli. Thank you for using Jasmine rice. It's more flavorful. Would like more hoisin sauce.
Ok so this one does slap actually. The pork was delicious, and the hoisin sauce was a perfect hint of sweetness. Once again, you simply cannot go wrong with roasted green beans. And the rice was interesting with the inclusion of the scallions (though i over-salted it a little bit). The one thing i despise about this dish is the inclusion of sriracha mayo. i swear, every other recipe i get sent from you includes sriracha mayo. Usually it ends up being good, but it simply does not go with this dish's flavor. not to mention, there are so many flavors going on here already that it's completely unnecessary and, honestly? lazy to include. i think the pork can carry this one on its own. I'll cook this again if i don't mind how long it takes to sear the damn things (but never with the mayo).
Pork was perfectly cooked. Combination of hoisin glaze and siracha mayo was super flavorful. Loved the ponzu and sesame seed coated green beans, too! Zero complaints.
The recipe called for adding water to the Hoisin sauce. By doing so, it made it too watery to become a glaze. It was good on the pork when we added while eating, but it didn't stick to the pork in the oven. Might want to reconsider the water.
