Honey Sriracha Pork Tenderloin
with Roasted Sesame Carrots & Cilantro-Lime Rice
- Milk
Another work day, another dinner daydream. You know what we mean. You’re sitting at your desk and 2:00 p.m. rolls around. Suddenly, all you can think is, “Dinner...what the heck am I going to eat for dinner?!” Well, we’ve got you covered, and FYI, the answer to that question is pretty glorious. We’re talking succulent pork tenderloin, roasted sesame carrots, and fluffy cilantro lime rice. To finish things off, the pork is drizzled in a lick-the-plate-worthy sauce made with sesame oil, scallions, ginger, honey, and sriracha. Talk about a dream come true!
Ingredients
12 ounce
Carrots
2 unit
Scallions
1 thumb
Ginger
1 unit
Lime
¼ ounce
Cilantro
½ cup
Jasmine Rice
12 ounce
Pork Tenderloin
1 tablespoon
Sesame Seeds
1 tablespoon
Sesame Oil
1 unit
Chicken Stock Concentrate
2 teaspoon
Honey
2 teaspoon
Sriracha
Not included in your delivery
4 teaspoon
Vegetable Oil
3 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Zest and quarter lime. Mince cilantro.
• Toss carrots on one side of a baking sheet with a large drizzle of oil; season generously with salt and pepper. (For 4 servings, spread out carrots across entire sheet.) • Roast on top rack for 12 minutes (you’ll add the pork then).
• While carrots roast, in a small pot, combine ¾ cup water (1½ cups for 4 servings), rice, and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. 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 large drizzle of oil in a large pan over medium-high heat. Add pork; sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat. • Once carrots have roasted 12 minutes, remove sheet from oven; add seared pork to empty side. (For 4 servings, leave carrots roasting and add pork to a second sheet; roast on middle rack.) Return to top rack until carrots are browned and tender and pork is cooked through, 10-12 minutes more. • Let pork rest 5 minutes. Sprinkle carrots with sesame seeds.
• Wipe out pan used for pork. Heat half the sesame oil (all for 4 servings) and 1 TBSP butter (2 TBSP for 4) in same pan over medium-high heat. Add scallion whites and half the ginger (or more if desired). Cook until fragrant and softened, 1 minute. • Stir in stock concentrate, honey, and ¼ cup water. Bring to a simmer; cook until slightly reduced, 1-2 minutes. Remove from heat. • Stir in 1 TBSP butter (2 TBSP for 4) and as much sriracha as you like (start with half, then taste and add more from there if you like). Season with salt and pepper.
• Fluff rice with a fork; stir in cilantro, lime zest, juice from half the lime, and 1 TBSP butter. Season with salt and pepper. • Add scallion greens and any resting juices from pork to pan with sauce. • Slice pork crosswise. • Divide pork, rice, and carrots between plates. Spoon sauce over pork and serve with remaining lime wedges and any remaining sriracha on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the sweet-and-spicy honey sriracha sauce, calling it "delicious" and "to die for" 🔥.
- Ease of prep: Some found it labor-intensive with lots of chopping, while others said it was easy to follow and quick.
- Suggestions: Consider reducing cooking time for pork to keep it tender; add extra sauce as it was a highlight.
- Portions: Several mentioned wanting more sauce or larger pork servings; a few found the carrots too plentiful.
- Texture: Customers praised the tender, juicy pork and the crispy roasted carrots with sesame seeds.
Reviews from our home cooks
Definitely, this dish is a new favorite. Place this meal back in rotation. Pork tenderloin servings were awesome 6oz each. We loved the flavors lime, cilantro, scallions, and honey sriracha pan sauce over the pork. We also enjoyed the pork cuts actually looked like tenderloins and not raggedy cuts or meat in prior servings. Excellent work - please continue.
The pork tenderloin was delicious. The carrots and rice were so-so, and altogether it felt like an Asian flair had been applied last-minute to a dish I would have preferred to remain simple. The roasting instructions for the carrots cooked them too hot too fast. They were overdone on the outside and underdone on the inside. The rice grain provided seemed wrong for the dish. It came out chewy and sticky like a sushi rice instead of nice and fluffy which would have been better suited to the dish.
This one of my most favorite meals I have made from hello fresh! I love the ginger and Sriracha with lime! I would change out the carrots for a green veg though. With the honey, it got a little sweet. Would have done it with broccoli if it were my choice. Only critique!
My kid recently discovered the wonderful taste of Sriracha and has always been a nut about honey. Like the child goes to farmers markets for fun in search of honey and hot sauce. When he heard this was coming, he insisted it was the first meal we cooked and boy it did not disappoint!
I've ordered a lot of pork tenderloin meals recently so I wasn't expecting to be wowed by this meal, but the sauce was fantastic--I used both packets of sriracha sauce so it had a nice kick to it!
Special! Looked so elegant! Was especially delicious! I am always amazed at how you take an everyday meal and jazz it up to make it restaurant quality! Thank you for additions of - say- sesame seeds, lime zest, special sauce - and excellent Sriracha sauce!
I don't normally eat Sriracha but I tried it since others in my house like it. It made the sauce very yummy. I was able to make it not too hot for me while they added the leftover Sriracha to their plates.
Bag was missing the ginger so I used ginger powder but that didn't quite have the bold flavor it would have otherwise. Added cinnamon to the carrots for a sweet/savory element. Added just a quarter of the Sriracha to the sauce and left the rest for my husband to add to his plate. Just a quarter helped balance the honey without making it spicy at all.
Fabulous sauce for the pork. Paired it with butternut squash instead of the plethora of carrots and rice that come with many dishes. I also got the wrong instructions for this dish but thank you for having a download for the correct one on your site!
The first bite I get is a forkful of the delicious rice. Right next to that is a nice carrot, cooked for a lil in the pan's drizzles, which made the carrot fall apart in your mouth. The pork is cooked well, thanks Directions!
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