Gochujang-Glazed Pork Tenderloin with Sesame Broccoli & Jasmine Rice
540 cal · 42g protein · 55g carbs · 15g fat
Toddler tip: Pull a few slices of pork before the glaze goes on — plain seared pork, broccoli, and rice is a full plate for her. The glaze is mild but a little sweet-spicy.
Low-carb fork: Skip the rice and take the bigger share of the broccoli — there's 1½ lbs here, which is plenty for two generous servings. The glaze is where the sugar is, so spoon it lightly.
Ingredients
Pork & Glaze
- 1½ lbspork tenderloin, trimmed and cut into 1-inch medallions
- 1 tbspneutral oil (canola or avocado)
- 1 tbspgochujang (Korean chili paste) — CHECK THE LABEL for anchovy or fish extract and pick a fish-free brand (Chung Jung One, CJ Haechandle, and O'Food are all fish-free); mild, this is a full-family amount
- 2 tbsplow-sodium soy sauce
- 1 tbsphoney
- 1 tbsprice vinegar
- 3 clovesgarlic, minced
- 1 tspfresh ginger, grated
- 1 tsptoasted sesame oil
Sesame Broccoli
- 1½ lbsbroccoli, cut into florets
- 1 tbspneutral oil
- 1 tbsptoasted sesame seeds
- ½ tsptoasted sesame oil, for tossing the broccoli off the heat
- to tastekosher salt
To Serve
- 1½ cups (dry)jasmine rice
- 2 stalksgreen onions, sliced thin
Instructions
1Heat the oven to 450°F and start the jasmine rice (rinse, then cook per package). Whisk the gochujang, soy sauce, honey, and rice vinegar in a small bowl and set it by the stove — keep the garlic, ginger, and sesame oil out of it for now, they go in separately.
2Pat the pork medallions dry and season with salt. Heat 1 tbsp oil in a large skillet over medium-high until it shimmers, then sear the medallions in a single layer with space between them — 1½ lbs will not all fit, so work in two batches, 2–3 min per side, until deeply browned and just shy of done (135–140°F). Move them to a plate. They finish in the glaze, so don't chase 145°F in the pan.
3While the pork sears, do the broccoli on a sheet pan: toss the florets with 1 tbsp oil and a big pinch of salt, spread them cut-side down, and roast at 450°F for 12–14 min until the edges are browned and blistered. Toss with the sesame seeds and ½ tsp toasted sesame oil straight out of the oven — roasting is what makes this broccoli taste different from the stir-fry broccoli later in the week. (No oven time? Blister them dry in a second skillet over medium-high for 3 min, then add a splash of water, cover, and steam 3 min more.)
4Turn the pork skillet down to medium. Add the garlic and ginger to the hot fat and stir 30 seconds, just until fragrant — don't let them color. Pour in the glaze and scrape up the browned bits the pork left behind, then let it bubble 1–2 min until it thickens and coats a spoon. Don't walk away; the honey will catch if it goes too long.
5Kill the heat and stir the 1 tsp toasted sesame oil into the glaze off the burner, so it stays aromatic instead of cooking off. Return the pork and any resting juices and turn to coat. Serve over the rice with the roasted sesame broccoli alongside, green onions scattered over the top.
6Making the shrimp stir-fry later this week? Cook 3 cups of dry rice tonight instead of 1½. Spread the extra in a shallow container to cool fast, refrigerate up to 4 days, and reheat with a splash of water — day-old rice is actually better for a stir-fry than fresh.