“Sticky” is something to avoid on yourself (and it's good to avoid those with “sticky fingers”) but what's bad for your hands is great for your taste buds. Case in point, this pork tenderloin is bathed and glazed in a thick, savory-sweet blend of chili and soy sauces, bringing out all sorts of flavors to tantalize. Broccoli sauteed with sesame oil and carrots are the perfect accompaniment, and won't mind if some of that sticky goodness spreads onto them as well.
Peel, trim, and cut carrot into ¼" slices on an angle.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Pat pork tenderloin dry, and season all over with ¼ tsp. salt and ¼ tsp. pepper.
Cook the Pork Tenderloin
Place a medium non-stick pan over medium-high heat.
Add 2 tsp. olive oil and pork tenderloin to hot pan. Cook on three sides until well-browned, 2-3 minutes per side.
Transfer pork tenderloin to prepared baking sheet. Roast in hot oven until pork tenderloin reaches a minimum internal temperature of 145 degrees, 16-18 minutes.
Rest cooked pork 5 minutes.
Reserve pan; no need to wipe clean.
While pork roasts, cook carrots.
Cook the Carrot Slices
Place a large non-stick pan over medium-high heat.
Add 2 tsp. olive oil, carrot slices, and white portions of green onions to hot pan. Stir often until carrot slices are lightly browned, 2-3 minutes.
Cook the Broccoli
Stir broccoli, sesame oil, ¼ tsp. salt, and a pinch of pepper into pan with carrots.
Add ¼ cup water and cover. Cook until water is mostly evaporated and vegetables are tender, 2-3 minutes.
Remove from burner and set aside.
Make the Glaze
Return pan used to sear pork tenderloin to medium heat.
Add sweet chili sauce, ponzu sauce, accumulated juices from resting pork, and 2 Tbsp. water to hot pan. Bring to a boil, then immediately remove from burner.
Slice pork tenderloin.
Plate dish as pictured on front of card, drizzling sliced pork with sauce and garnishing vegetables with green portions of green onions and sesame seeds. Bon appétit!