Hot Honey Pork Tenderloin With Carrots & Cilantro Lime Rice

What You’ll Need

Pork & Sauce

• ~10 oz pork tenderloin

• 1 tbsp sesame oil

• Salt & freshly ground pepper, to taste

• 1 tbsp butter

• 1 thumb ginger, minced (~1 tsp)

• White parts of 2 scallions, thinly sliced

• ½ cup water

• 1 chicken stock concentrate

• 2 tbsp hot honey (or to preference)

• 1 tbsp sesame seeds (for garnish)

Roasted Sesame Carrots

• 12 oz carrots, peeled and cut on the diagonal (~½-inch thick)

• 1 tbsp cooking oil

• Salt & pepper to taste

Cilantro Lime Rice

• ½ cup jasmine rice (rinsed)

• ¾ cup water

• Zest of ½ lime

• Juice of ½ lime

• 2 tbsp chopped fresh cilantro

• ½ tbsp butter

• Salt & pepper, to taste

Let’s Cook

1. Pre-heat & Prep Produce:
   Preheat oven to 425°F with the rack in the top position. Toss the carrots with oil, salt and pepper. Spread them on one side of a baking sheet and roast for ~12 minutes until just beginning to brown. 

2. Cook The Rice:
   While carrots roast, combine rinsed rice, water and a pinch of salt in a small pot. Bring to boil, cover, reduce to low and cook ~15-18 minutes until tender. Remove from heat and keep covered until ready.

3. Sear & Roast Pork Filet:
   Pat the pork dry and season with salt & pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Sear the pork, turning occasionally, until browned all around (~4-6 minutes). Transfer the pork to the baking sheet alongside the carrots and roast ~10–12 minutes until the pork is cooked through (internal ~145°F) and carrots are fully browned. Remove both from oven; let the pork rest 5 minutes. Sprinkle carrots with sesame seeds. 

4. Make Hot Honey Sauce:
   In the same skillet used for searing, lower heat to medium. Add sesame oil and butter. Add scallion whites and ginger, sauté ~1 minute until aromatic. Stir in stock concentrate, hot honey and water. Bring to simmer and reduce ~1-2 minutes until slightly thickened. Stir in butter; season with salt & pepper to taste. 

5. Finish & Serve:
   Fluff the cooked rice; stir in lime zest, lime juice, butter and chopped cilantro. Season to taste with salt & pepper. Slice the rested pork filet. Plate: rice, pork slices, roasted carrots, sauce drizzled over pork, sesame-seed garnish and lime wedge.