Sweet Thai Chili Pork Filet
with Zesty Rice & Roasted Green Beans
- Fish
- Soy
- Wheat
- Milk
The pan sauce on tonight’s pork is sweeeet (and spicy). Our chefs combined sweet Thai chili sauce with ponzu, shallot, lime, and butter—a winning combination with pork filet. You’ll prep fluffy zesty rice and tender roasted green beans on the side. If this sounds like a meal fit for a restaurant-worthy night, that’s ‘cause it is (just in your PJs in the comfort of your own home!).
Ingredients
1 unit
Shallot
1 unit
Lime
¼ ounce
Cilantro
½ cup
Jasmine Rice
10 ounce
Pork Filet
6 ounce
Green Beans
1 ounce
Sweet Thai Chili Sauce
1 unit
Chicken Stock Concentrate
6 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
Not included in your delivery
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Trim green beans if necessary. Halve, peel, and mince shallot. Zest and quarter lime. Roughly chop cilantro.
• In a small pot, combine rice, 3⁄4 cup water (11⁄2 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.
• 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 (it’ll finish cooking in the next step). Remove pan from heat. • Transfer pork to one side of a baking sheet.
• Toss green beans on opposite side of sheet from pork with a drizzle of oil, salt, and pepper. • Roast on top rack until pork is cooked through and green beans are browned and tender, 10-12 minutes. • Once pork is done, transfer to a cutting board to rest for 5 minutes. Thinly slice crosswise.
• Heat a drizzle of oil in pan used for pork over medium-high heat. Add shallot; cook until softened and slightly browned, 1-2 minutes. • Stir in stock concentrate, chili sauce, ponzu, and 1⁄4 cup water (1/3 cup for 4 servings). Bring to a simmer and cook until slightly reduced, 2-3 minutes. • Stir in a big squeeze of lime juice to taste. Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted.
• Fluff rice with a fork; stir in lime zest and half the cilantro. Season with salt and pepper. • Divide rice, green beans, and pork between plates. Top pork with pan sauce. Garnish everything with remaining cilantro. Serve with any remaining lime wedges on the side.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the tasty sauce, with some finding it surprisingly not too spicy. The lime zest in the rice was a hit! 🍋
- Ease of prep: Quick and easy to make, with some appreciating the single sheet pan approach for efficient cooking.
- Suggestions: Consider using less cilantro in the rice if you're not a fan. Try adding garlic and onion powder to the pork for extra flavor.
- Portions: Some found the pork portions small; consider doubling the veggies or adding a side salad for a heartier meal.
- Cooking tips: Avoid overcooking the sauce to prevent separation. For more tender pork, try pan braising instead of roasting.
Reviews from our home cooks
So flavorful! Green beans were great. Rice was great. Pork was tender. I added garlic powder and onion powder to the pork filets. This is going into our faves!
Adapt your cooking formula and timing. Why start rice first and try to keep it warm? I pan braised the pork for a more moist and tender result. I did have one piece with gristle, so that was not quality. I microwaved the green beans and seasoned them with my preferred ingredients. The sauce was good. Your methods and recipe timing formula are not as good as they should be.
I didn't have a zester so I just put extra lime juice in the rice. Super easy and delicious sauce
We used 2x the rice with half the cilantro. Good sauce. We've learned to not salt the meat or sauce when the sauce includes soy or stock concentrate, otw the dish turns out way too salty.
Great recipe!! Don't over cook the sauce, or it will separate! But it still tastes good, even when it separates! That was a user error! Recipe was still great!
If you have never tried the sauce just put it to the side. That way you can dip your food in it to try before you add more. Otherwise it was really good.
The pork plate was amazing! This entire meal was extremely delicious. Mention how tender and delicious the pork fillet was!
Sauce is great. I only used half of the chili sauce because I am not a huge spicy food fan.
Tasty but pork fillets were very thick and would not cook based on instruction. They needed to be halved.
Freshest and juiciest limes ever received. Flavors melded perfectly. Very easy to prepare
