Hot Honey Pork Filet
with Roasted Sesame Carrots & Cilantro Lime Rice
- Sesame
- Milk
Dreaming about dinner? How about succulent pork filet, 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, and honey. 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
10 ounce
Pork Filet
1 tablespoon
Sesame Seeds
(Contains: Sesame)
1 tablespoon
Sesame Oil
(Contains: Sesame)
1 unit
Chicken Stock Concentrate
½ ounce
Hot Honey
Not included in your delivery
2 teaspoon
Cooking Oil
2 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 produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Mince cilantro. Zest and quarter lime.
• Toss carrots on one side of a baking sheet with a drizzle of oil; season generously with salt and pepper. (For 4 servings, spread carrots out across entire sheet.) • Roast on top rack for 12 minutes (you’ll add more to the sheet then).
• While carrots roast, in a small pot, combine rice, 3⁄4 cup water (11⁄2 cups for 4 servings), 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 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, carefully add seared pork to empty side of sheet; wipe out pan. (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. • Remove from oven; let pork rest on sheet for 5 minutes. Sprinkle carrots with sesame seeds.
• Heat half the sesame oil (all for 4 servings) and 1⁄2 TBSP butter (1 TBSP for 4) in same pan over medium-high heat. Add scallion whites and half the ginger (add more if desired). Cook until fragrant and softened, 1 minute. • Stir in stock concentrate, hot honey, and 1⁄4 cup water (1/3 cup for 4). Bring to a simmer; cook until slightly reduced, 1-2 minutes. Remove from heat. • Stir in 1 TBSP butter (2 TBSP for 4); season with salt and pepper.
• Fluff rice with a fork; stir in cilantro, lime zest, juice from half the lime, and 1⁄2 TBSP butter (1 TBSP for 4). Season with salt and pepper. • Stir in 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 on the side.
Pork is fully cooked when internal temperature reaches 145º.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: The honey sriracha sauce gets rave reviews for its perfect sweet-heat balance, though some found it more ginger-sesame forward than hot honey.
- Ease of prep: Most found it straightforward to make, but several noted it's more time-consuming with multiple components cooking simultaneously.
- Suggestions: Double the sauce for extra flavor on rice and carrots; use less sriracha if heat-sensitive; cut thick pork pieces in half for even cooking.
- Leftovers: The cilantro lime rice is a standout that many want to recreate; sauce keeps well for drizzling on other dishes.
- Timing: Start prep early as oven components may finish before stovetop items, potentially leaving pork and carrots cooling while completing rice and sauce.
Reviews from our home cooks
The sauce was incredible, sweet and savory and even made extra. The hot honey took it over the top. The carrots topped with the sesame seeds tied the pork and carrots together perfectly.
The pork loin came out so juicy and tender. I loved the carrots, jasmine rice, and the hot honey based sauce. 10/10
I loved the sauce for the pork filet! The honey mixed with ginger and other flavors gave it a little Asian flavor and the sriracha gave it the perfect little kick without being overpowering!
Yum! The timing on this worked well for me too! I really like to focus on one thing at a time, but this recipe worked out well for me, even though there were 4 things to prepare. Everyone really loved it. I made a double batch of rice with it too, because the lime, cilantro rice is so gooooood.
This was delicious, but didn't taste like hot honey - more of a ginger sesame flavor than anything else. I'd totally order again but wish it had that hot honey flavor!
Not at all what I expected (but in a good way). Didn't realize the flavors were very Asian (sesame, scallion, cilantro, lime, ginger), but it was delicious. Would love a bit more veg.
Everything was very tasty, but especially liked the rice with cilantro and lime. Took a rather boring starch and made it extremely appealing. The pork was tender and tasty also.
I put all of the lime juice in the rice; always hope the lime in the box is very juicy. And all of the ginger gets used; a little in the rice too. Honey and Sriracha complete the sauce and it's so complimentary to the pork.
This was one of the best yet!! Pork filet was tender and delicious! Just the right amount of heat! I doubled the rice bc it's so good! Awesome recipe!!
The cilantro and lime added a special flavor to the rice and the sesame seeds added a nice texture to the carrots.
