HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSweet Thai Chili Pork Tenderloin
Sweet Thai Chili Pork Tenderloin

Sweet Thai Chili Pork Tenderloin

with Zesty Rice & Roasted Green Beans

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The pan sauce on tonight’s pork is sweeeet (and spicy). Our chefs combined sweet Thai chili sauce with ponzu, chicken stock, shallot, lime, and butter—a winning combination with pork tenderloin. You’ll prep fluffy zesty rice and crisp 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!).

Tags:SpicyCalorie Smart

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

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 unit


¼ ounce


½ cup

Jasmine Rice

12 ounce

Pork Tenderloin

6 ounce

Green Beans

1 ounce

Sweet Thai Chili Sauce


1 unit

Chicken Stock Concentrate

6 milliliters

Ponzu Sauce

(ContainsSoy, Fish, Wheat)

Not included in your delivery

1 tablespoon

Cooking Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories600 kcal
Fat20 g
Saturated Fat7 g
Carbohydrate64 g
Sugar14 g
Dietary Fiber4 g
Protein34 g
Cholesterol130 mg
Sodium580 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.
Utensilsarrow down iconarrow down icon
Small pot
Paper Towel
Large Pan
Baking Sheet
Instructionsarrow up iconarrow up icon
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• 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, ¾ cup water (1½ 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 same 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 ¼ 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.