Sunday, March 15, 2009

Broiled Soy-Glazed Pork with Rice & Asian Vegetables


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 canola
1/4 cup soy sauce
Coarse salt and ground pepper
1 pork tenderloin (1 to 1 1/4 pounds), halved crosswise (I read the comments, cutting it seems important)
1/4 cup honey


1. Cook rice according to package instructions; cover, and set aside.

2. 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.

3. Place pork on top of vegetables, and season with salt, pepper, and 1 tablespoon honey.

4. Broil until pork and vegetables begin to char, 6 to 8 minutes. Toss vegetables, and turn pork; drizzle pork with 1 tablespoon honey.

5. Continue to broil until an instant-read thermometer inserted in thickest part of pork registers 145-150 degrees and vegetables are charred in spots, 6 to 8 minutes, tossing vegetables once more.

6. Remove from broiler. Cover with aluminum foil, and let rest, 10 minutes.

7. In a small bowl, make sauce: Stir together remaining 2 tablespoons soy sauce and honey.

8. Thinly slice pork, and serve with vegetables, rice, and sauce.

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