Nutrition balance score
Good
Glycemic Index
62
Moderate
Glycemic Load
38
High
Nutrition per serving
Calories596.3 kcal (30%)
Total Fat20.3 g (29%)
Carbs62 g (24%)
Sugars14.8 g (16%)
Protein41.1 g (82%)
Sodium497.1 mg (25%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1shallot
minced
1lime
zested & quartered
0.25 ozcilantro
roughly chopped
½ cupjasmine rice
1 Tbspoil
12 ozpork tenderloin
6 ozgreen Beans
trimmed
Sweet Thai Chili Sauce
Instructions
Preheat oven to 450F
Step 1
Adjust rack to top position.
Step 2
In sm. pot, combine rice, ¾C water & big pinch of salt; bring to boil. Cover, & reduce heat to low; cook (15-18 min.) until rice is tender. Keep covered off heat until ready to serve.
Step 3
While rice cooks, pat pork dry with paper towels; season all over with salt & pepper. Heat drizzle of oil in lg. pan over med.-high. Add pork & sear (4-8 min.), turning occasionally, until browned all over (it’ll finish cooking in next step). Remove pan from heat; transfer pork to one side of baking sheet.
Step 4
Toss green beans on opposite side of sheet with drizzle of oil, salt, & pepper. Roast (10-12 min.) on top rack until pork is cooked through & green beans are browned & tender. Once pork is done, transfer to a cutting board to rest (5 min.) To serve, thinly slice crosswise.
Step 5
Heat drizzle of oil in same pan over med.-high. Add shallot, cooking (1-2 min.) until softened & slightly browned. Stir water, better than bouillon, chili sauce, & ponzu; bring to simmer & cook (2-3 min.) until slightly reduced. Stir in big squeeze of lime juice. Remove from heat & stir in 1T butter until melted.
Step 6
Fluff rice with a fork; stir in lime zest, & half of cilantro; season with salt & pepper. Divide rice, green beans, & sliced pork between plates. Top pork with pan sauce. Garnish everything with remaining cilantro & serve remaining lime wedges on side.
