Pan-Seared Sweet Soy Glazed Beef Tenderloin
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Pan-Seared Sweet Soy Glazed Beef Tenderloin

Pan-Seared Sweet Soy Glazed Beef Tenderloin

with Roasted Carrots & Broccoli

When it comes to elevating a simple weeknight meal—like our dear friend, the humble pork chop—it’s all about the pan sauce! In this case, you’ll get a great sear on the pork, then coat it in a tangy-sweet soy sauce thickened with butter to glossy perfection. On the side is roasted broccoli and carrots sprinkled with fiery Korean chili flakes. Shower your plate with scallion greens before serving for a fresh, zippy crunch.

Protein Smart
Calorie Smart
Carb Smart
Easy Prep

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes


serving amount

9 ounce


1 unit


2 unit


1 teaspoon

Korean Chili Flakes

10 ounce

Beef Tenderloin Filets

1 teaspoon

Garlic Powder

4 tablespoon

Sweet Soy Glaze

(Contains Sesame, Soy, Wheat)

Not included in your delivery



4 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories550 kcal
Fat29 g
Saturated Fat10 g
Carbohydrate37 g
Sugar23 g
Dietary Fiber7 g
Protein35 g
Cholesterol105 mg
Sodium920 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Pan
Paper Towel



• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.

Roast Veggies

• Toss broccoli on one side of a baking sheet with a drizzle of oil, salt, and pepper. Toss carrots on empty side with a drizzle of oil, a pinch of chili flakes, salt, and pepper. (For 4 servings, spread broccoli out across entire sheet. Add carrots to a separate baking sheet; roast broccoli on top rack and carrots on middle rack.) • Roast on top rack, tossing halfway through, until tender and crisp, 20-25 minutes.

Cook Pork

• Pat pork* dry with paper towels and season all over with garlic powder, remaining chili flakes, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer to a cutting board. Wipe out pan and let cool slightly.

Swap in chicken or beef for pork. Cook chicken until browned and cooked through, 3-5 minutes per side, or cook beef to desired doneness, 4-7 minutes per side.

Make Sauce

• Heat a drizzle of oil in pan used for pork over medium-high heat. Add scallion whites; cook until softened, 1-2 minutes. Add sweet soy glaze and ¼ cup water (1/3 cup for 4 servings); simmer until bubbling and slightly thickened, 2-3 minutes. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted.

Use pan used for chicken or beef here.

Glaze Pork

• Slice pork crosswise. • Add pork to pan with sauce and toss to coat.

Slice chicken or beef against the grain and toss with sauce as instructed.


• Divide carrots, broccoli, and glazed pork between plates. Drizzle any remaining sauce from pan over pork. Garnish with scallion greens and serve.

Beef is fully cooked when internal temperature reaches 145°.