Sweet & Spicy Glazed Pork Tenderloin Bowls

What You’ll Need:

Pork & Glaze:

• 12 oz pork tenderloin 

• 2 tbsp hoisin sauce

• 1 tsp garlic powder 

• Salt & pepper (to taste) 

• 1 tbsp vegetable oil 

Scallion Rice:

• ½ cup jasmine rice 

• 2 scallions, whites and greens separated 

• ¾ cup water (or per rice package) 

• 1 tbsp butter (optional, for richness)

• Salt, to taste 

Green Beans:

• 6 oz green beans (trimmed) 

• 6 ml ponzu sauce 

• Sesame seeds for garnish (about 1 tbsp)

• A drizzle of oil, salt, and pepper for roasting 

Spicy Mayo:

• 2 tbsp mayonnaise 

• 1 tsp sriracha (adjust to heat preference) 

• Water (1 tsp at a time) to thin if needed

Let’s Cook:

1. Preheat & Prep:

   • Preheat your oven to 450°F 

   • Wash and dry your scallions; thinly slice them, separating the white parts from the green. 

   • Trim the green beans if needed. 

2. Make the Hoisin Glaze:

   • In a small bowl, mix together the hoisin sauce, ½ tsp (or as recipe calls) garlic powder, and about 1 Tbsp water. 

   • Microwave or gently warm just until it’s fluid and mixable (HelloFresh notes ~30 seconds). 

3. Cook the Rice:

   • In a small pot over medium-high, heat a drizzle of oil. Add the white parts of the scallions and cook about 1 minute until softened. 

   • Add the jasmine rice, water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer until the rice is tender (about 15–18 minutes). 

   • When rice is done, keep it covered off the heat. Fluff it later with a fork and stir in butter (if using), plus salt to taste. 

4. Sear the Pork:

   • Pat the pork tenderloin dry with paper towels, then season all over with salt and pepper. 

   • In a large, oven-safe pan over medium-high, heat the vegetable oil. Sear the pork, turning occasionally, until browned on all sides (4–8 minutes depending on size). Transfer the seared pork to one side of a baking sheet. 

5. Roast the Green Beans:

   • On the same baking sheet (or a second one), toss the green beans with a drizzle of oil, salt, and pepper. 

   • Roast in the middle of the oven until the pork is cooked through and the green beans are tender (about 10–12 minutes). 

   • In the last 3–5 minutes of roasting, pull the sheet out and pour half of the hoisin glaze over the pork, turning it to coat. Return to the oven until the glaze becomes tacky (sticky). 

   • When done, transfer the pork to a cutting board and let it rest ~5 minutes. Slice crosswise when resting is finished. 

6. Make the Spicy Mayo:

   • In a small bowl, whisk together mayonnaise, the remaining garlic powder (if any), and sriracha to taste. 

   • Add water 1 tsp at a time until it reaches a drizzle-friendly consistency. 

7. Finish the Veggies:

   • Toss the roasted green beans with the ponzu sauce and half of the sesame seeds. 

8. Assemble Your Plate:

   • Fluff the rice again.

   • Arrange scallion rice, sliced pork, and green beans on each plate.

   • Drizzle the remaining hoisin glaze over the pork.

   • Drizzle spicy mayo over everything (or just where you like it).

   • Top with the remaining sesame seeds and the green parts of the scallions for a fresh crunch.