Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
This dish get a lift from a pan sauce made with savory-sweet hoisin sauce and citrusy ponzu––a beloved Japanese condiment. For more dynamic flavor, we're serving the pork with a side of rice cooked with a classic trio of aromatics: garlic, ginger, and scallions.
CLICK FOR RECIPE CARD
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the stem; cut the broccoli into small florets. In a bowl, combine the ponzu sauce, hoisin sauce, and vinegar.
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, sautéed aromatics, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
Meanwhile, line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with the sesame oil and season with salt and pepper; toss to coat. Roast 10 to 12 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
Meanwhile, pat the pork dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 5 minutes, or until lightly browned. Flip and cook 3 minutes. Add the glaze (carefully, as the liquid may splatter) and butter. Cook, frequently spooning the mixture over the pork, 1 to 2 minutes for medium (the center may still be slightly pink), or until coated and cooked to your desired degree of doneness.* Turn off the heat. Serve the cooked pork (including any glaze from the pan) with the cooked rice and roasted broccoli. Garnish with the sesame seeds. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 145°F for pork.
Tips from Home Chefs