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Broiled Soy-Glazed Pork with Rice and Asian Vegetables

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.

Everyday Food, April 2008 http://www.marthastewart.com/316141/broiled-soy-glazed-pork-with-rice-and-as
4.333335
Rated
86.6667100(3)3
  • Prep Time 10 minutes
  • Total Time 35 minutes
  • Yield Serves 4

Ingredients

    • 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

Directions

  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.

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