Community recipe
Sesame-Crusted Pork Tenderloin with Orange-Glazed Carrots and Scallion Rice
A crunchy sesame-panko crust gives juicy roasted pork tenderloin a little extra character, while sweet-tangy orange carrots and bright scallion rice make this an easy, balanced dinner. The carrots and rice cook while the pork roasts, so everything reaches the table warm together.
- Serves
- 4
- Prep
- 20 min
- Cook
- 30 min
- Difficulty
- medium
Get ready
Ingredients
- 1 lb carrot, peeled and cut into ½-inch sticks
- 2 tbsp olive oils
- 0.25 cup orange juice
- 1 tbsp honey
- 0.5 tsp fine salt
- 0.25 tsp black pepper
- 1 cup long-grain white rice, rinsed
- 1.5 cup waters
- 0.25 tsp fine salt
- 3 scallions, thinly sliced
- 1 tbsp lime juice, freshly squeezed
- 1.25 lb pork tenderloins, silver skin trimmed; patted dry
- 0.33 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- 2 tbsp sesame seeds
- 1 tsp garlic powder
- 0.5 tsp smoked paprika
- 0.75 tsp fine salt
- 0.25 tsp black pepper
Make it
Instructions
- 01
Heat the oven and start the carrots
Heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment and set it aside. Wash and dry the carrots, peel them, and cut them into sticks about ½ inch thick. Toss them on the baking sheet with 1 lb carrots, 2 tbsp olive oil, ¼ cup orange juice, 1 tbsp honey, ½ tsp fine salt, and ¼ tsp black pepper. Spread them in one layer and roast for 12 minutes; they should just begin to soften and caramelize at the edges. Reserve 1 tablespoon of the oil for searing the pork later. | Why: Starting the carrots first gives them time to become tender and glossy while the rest of dinner comes together.
- 02
Cook the rice and prep the fresh finish
While the carrots roast, rinse 1 cup long-grain white rice in a fine-mesh sieve under cool water until the runoff is mostly clear. Put it in a small saucepan with 1½ cups water and ¼ tsp fine salt. Bring to a boil over medium-high heat, cover, reduce the heat to low, and simmer for 15 minutes, until the water is absorbed and the grains are tender. Remove from the heat and let it stand covered for 10 minutes. Meanwhile, wash and thinly slice 3 scallions and juice 1 lime. Fluff the rice with a fork, then fold in the scallions and 1 tbsp lime juice. | Why: Rinsing keeps the grains fluffy, and the fresh scallion-lime finish balances the carrots’ sweetness.
- 03
Coat the pork
Set out three shallow dishes. Trim any silver skin from 1¼ lb pork tenderloin and pat it very dry. In the first dish, place ⅓ cup all-purpose flour. Beat 1 large egg in the second. In the third, mix 1 cup panko breadcrumbs, 2 tbsp sesame seeds, 1 tsp garlic powder, ½ tsp smoked paprika, ¾ tsp fine salt, and ¼ tsp black pepper. Roll the tenderloin in flour and shake off excess, dip it in egg, then press it into the panko mixture until evenly coated. Set the coated pork on a clean plate. | Why: A dry surface and an even coating help the crust cling and crisp instead of slipping off.
- 04
Sear and roast the pork; finish the carrots
Warm the reserved tablespoon of oil in a large oven-safe skillet over medium heat. When it shimmers, add the coated pork and sear for about 1 minute per side, turning carefully so the crust stays in place. Transfer the skillet to the 425°F oven and roast for 10–15 minutes, turning the pork once halfway through, until the thickest part reaches 145°F (63°C) on an instant-read thermometer and the coating is golden. Meanwhile, turn the carrots and return them to the oven; roast until fork-tender and lightly browned, about 10–15 minutes more. Remove the pork to a clean cutting board and rest it for 5 minutes. If the carrots finish first, take them out and keep them loosely covered. | Why: A quick sear builds color, while checking the center temperature keeps the tenderloin juicy and safely cooked.
- 05
Slice and serve
Slice the rested pork across the grain into thick medallions. Spoon the warm scallion rice onto plates, add the orange-glazed carrots, and arrange the pork alongside. Serve right away while the crust is crisp. | Why: Slicing after the rest keeps the meat juicy, and serving promptly preserves the contrast of crisp crust and tender pork.
