Broiled Soy-Glazed Pork with Rice and Asian Vegetables

Prep Time:
10 mins
Total Time:
35 mins

Thanks to the broiler's high heat, elegance is effortless -- and fast -- in our pork tenderloin with snow peas, bell peppers, carrots, and scallions.


  • 1 ½ 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

  • ¼ cup soy sauce

  • Coarse salt and ground pepper

  • 1 pork tenderloin (1 to 1 ¼ pounds), halved crosswise

  • ¼ 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.

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