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Broiled Soy-Glazed Pork with Rice and Asian Vegetables

Thanks to the broiler's high heat, elegance is effortless -- and fast -- in our pork tenderloin with snow peas, bell peppers, carrots, and scallions. Try to cut the bell peppers and carrots the same width as the snow peas; this way, all the vegetables should finish cooking at the same time.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Broiled Soy-Glazed Pork with Rice and Asian Vegetables

Source: Everyday Food, April 2008


  • 1 1/2 cups long-grain white rice
  • 8 ounces snow peas, trimmed
  • 2 medium carrots, halved lengthwise and thinly sliced on the diagonal
  • 2 red bell peppers (ribs and seeds removed), thinly sliced
  • 1 bunch scallions, ends trimmed, cut crosswise into 3-inch lengths
  • 2 tablespoons vegetable oil, such as safflower
  • 1/4 cup soy sauce
  • Coarse salt and ground pepper
  • 1 pork tenderloin (1 to 1 1/4 pounds), halved crosswise
  • 1/4 cup honey


  1. Cook rice according to package instructions; cover, and set aside. Meanwhile, heat broiler, with rack set 4 inches from heat. On a large rimmed baking sheet, toss snow peas, carrots, bell peppers, and scallions with oil and 2 tablespoons soy sauce; season with salt and pepper.

  2. Place pork on top of vegetables, and season with salt, pepper, and 1 tablespoon honey. Broil until pork and vegetables begin to char, 6 to 8 minutes. Toss vegetables, and turn pork; drizzle pork with 1 tablespoon honey.

  3. Continue to broil until an instant-read thermometer inserted in thickest part of pork registers 145 degrees and vegetables are charred in spots, 6 to 8 minutes, tossing vegetables once more. Remove from broiler. Cover with aluminum foil, and let rest, 10 minutes.

  4. In a small bowl, make sauce: Stir together remaining 2 tablespoons soy sauce and honey. Thinly slice pork, and serve with vegetables, rice, and sauce.

Cook's Note

Instead of using a separate bowl to toss vegetables with seasoning, use the baking sheet they’ll be cooking on. You’ll save time and cut down on cleanup.

Reviews (6)

  • twinsdad 13 Nov, 2008

    Fantastic weeknight meal! Easy and quick recipe that you could double or even triple very easily if you expecting guests. My wife wanted more.

  • Cranberry07 10 Sep, 2008

    YUMMY! This dish is delicious!! It is so easy to prepare and broil, a great last minute feast! I have made this for company as well as the whole family

  • angiees 4 Sep, 2008

    My whole family loved this recipe. It was so good that my 8 year-old asked for this meal again a couple of days later. My only suggestion is to add more vegetables than the recipe calls for. We did not have enough veggies for everyone the first time I cooked this meal.

  • Robin_Bebo-Long 24 Apr, 2008

    I too love this recipe. Its easy and delicious. In fact I add a little bit of hot peppers and some ginger. The first time I made it I didn't have any honey so I used maple syrup. It was grand!

    I wonder if she took the time to half the meat lengthwise

  • pimentoloaf 21 Apr, 2008

    We love this recipe. I have made it 3 times since the issue came and am making it again tonight. It turns out the same every time I make it. Unfortunate for the previous review, it's so good, she should try again. I add Chinese 5 spice powder to the veggies and serve with quinoa instead of rice. It's delicious.

  • marnus 3 Apr, 2008

    This just didn't work out at all. The vegetables were not charred in spots, they were almost black - most of it was inedible - and the pork was still not finished cooking. This was after almost 2x the recipe's suggested cooking times. Finally I had to take the vegetables off for fear of completely turning them to ash, and the meat was STILL not cooked through. I returned it to the broiler without the vegetables, and it completely ruined my cooking sheet and my house still smells of smoke!

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