Sweet Thai Chili Pork Tenderloin
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, 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!).
Ingredients
6 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
6 ounce
Green Beans
1 ounce
Sweet Thai Chili Sauce
½ cup
Jasmine Rice
1 unit
Chicken Stock Concentrate
12 ounce
Pork Tenderloin
1 unit
Lime
¼ ounce
Cilantro
1 unit
Shallot
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
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. • 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the sweet and spicy Thai chili sauce, calling it "magical" and "to die for" 🍲.
- Ease of prep: Customers found this dish quick and easy to make, with simple instructions and minimal prep work.
- Suggestions: Some recommend adding more sauce, cooking green beans longer, and adjusting rice cooking time for better results.
- Portions: A few wished for more green beans or a slightly larger rice portion to round out the meal.
- Texture: Most praised the pork's tenderness, though a few found it slightly tough; following cooking times carefully helps.
