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.
- 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
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.
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.
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.
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.