Sweet Thai Chili Pork Filet
with Zesty Rice & Roasted Broccoli
- 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 drizzled atop juicy pork filets. You’ll whip up a pot of fluffy zesty rice and pair with crisp roasted broccoli on the side for a restaurant-worthy meal.
Ingredients
6 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
10 ounce
Pork Filet
1 ounce
Sweet Thai Chili Sauce
½ cup
Jasmine Rice
1 unit
Chicken Stock Concentrate
1 unit
Broccoli
1 unit
Lime
¼ ounce
Cilantro
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut broccoli into bite-size pieces 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 broccoli 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 broccoli is browned and tender, 10-12 minutes. • Once pork is done, transfer to a cutting board to rest for 5 minutes.
• 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.
• Thinly slice pork crosswise. • Fluff rice with a fork; stir in lime zest and half the cilantro. Season with salt and pepper. • Divide rice, broccoli, 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 Sep 2026- Flavor: The sweet Thai chili and ponzu pan sauce is the star of this dish — tangy, savory, and a perfect match for the pork 🌶️. Some found it a touch too sweet; others loved the balance, so adjust the chili sauce to taste.
- Ease of prep: Most found this quick and easy to pull together on a weeknight, with straightforward steps and great results.
- Suggestions: Add a Serrano pepper or extra chili sauce if you prefer more heat. Double the shallot for a deeper, more savory sauce, and make extra sauce so there's enough to drizzle over the rice too.
- Leftovers: The dish reheated well, making it a solid next-day lunch option.
- Rice: Several reviewers had trouble with the jasmine rice turning out mushy or crunchy — watch the water ratio closely and keep the heat on a true low simmer. A few stirred in lime zest and cilantro as directed and loved the result; others found the lime overpowering, so add zest gradually to taste.
- Broccoli: Roasting broccoli at high heat can cause it to burn quickly — watch it closely and pull it early if needed. Some preferred steaming it instead for a softer texture.
Reviews from our home cooks
Very delicious meal! The sweet Thai chili sauce on the pork was amazing. The sauce also tasted good mixed in with the rice. And the broccoli was a perfect side for this entree.
I loved everything about this meal! The pork filet was delicious, juicy, and flavorful. The broccoli was crunchy, and the jasmine rice was fluffy and flavorful as well.
Pork was tender and juicy. Loved the cilantro and lime zest in the rice. The Thai chili sauce was sweet and tangy.
I'm a big fan of the rice with lime zest. The roasted broccoli was delicious. I wish you would provide temps for properly cooking the protein. The pork cooked unevenly because one piece was thick and one piece was thin.
I like the pork filet or pork chops as a nice change from beef and chicken, and this sweet thai chili sauce is so delicious--I look forward to having it again!
Very good. I cook the broccoli in my steamer...come out tender and easy to cook. The Sweet Thai Chili flavor was very good!
Loved the broccoli loved the pork but every time we get Jasmin rice it's a disaster. I have to cook it on low which is too high a heat apparently. The recipe doesn't tell you to put in enough water and the rice is part sticky and part crunchy. I always end up making minute rice in the microwave. From now on I'm not even going to try to make the Jasmin rice when it comes; I will throw it out
Great flavor for the Thai chili sauce. The pieces of pork were a little small, but the meal ended up being filling regardless.
Not spicy but a lot of flavor. Very good pork filets and with the Sweet Thai Chili sauce made them even better!
Delicious sauce with the grilled shallots pork was tender and went so well with the broccoli and lime cilantro rice
