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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.

  • Prep:
  • Total Time:
  • Servings: 4

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 Notes

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. 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 Add a comment

  • joey.phillips
    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!