“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, these bone-in pork chops are 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 baking sheet. Roast in hot oven until pork tenderloin reaches a minimum internal temperature of 145 degrees, 16-18 minutes.
Rest pork 5 minutes.
Reserve pan; no need to wipe clean.
While pork roasts, cook carrots.
Cook the Carrots
Place a large non-stick pan over medium-high heat.
Add 2 tsp. olive oil, carrots, and white portions of green onions to hot pan. Stir often until lightly browned, 2-3 minutes.
Cook the Broccoli
Add broccoli, sesame oil, ¼ tsp. salt, and a pinch of pepper to 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 and bring to a boil, then remove immediately from burner.
Plate dish as pictured on front of card, slicing pork tenderloin, drizzle with sauce, green portions of green onions, and sesame seeds. Bon appétit!