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Velveted Pork Tenderloin with Lemon-Ginger Glaze

Silky cornstarch-coated pork tenderloin and crisp-tender broccoli and carrots in a bright lemon-ginger honey glaze, served over nutty brown rice with toasted sesame crunch.

Velveted Pork Tenderloin with Lemon-Ginger Glaze

Ingredients

  • 1¼ cups220 gLong-grain brown rice, dryrinsed
  • 2½ cups590 gWater
  • 1¼ lb560 gPork tenderloinsliced into thin strips
  • 2 tbsp16 gCornstarch
  • 3 tbsp40 gLow-sodium soy sauce
  • ¼ cup60 gLemon juice
  • 2 tsp4 gLemon zest
  • 1½ tbsp30 gHoney
  • 3½ tbsp grated20 gFresh gingerpeeled and grated
  • 4 cloves12 gGarlicminced
  • 2 tbsp28 gCanola oil
  • 3¾ cups florets350 gBroccolicut into small florets
  • 3 medium180 gCarrotsthinly sliced on the diagonal
  • 1¼ tsp6 gToasted sesame oil
  • 1 tbsp10 gSesame seedstoasted
  • 2 medium30 gGreen onionsthinly sliced

Steps

  1. Combine the brown rice with 500 g of the water in a saucepan, bring to a boil, cover and simmer on low about 40 minutes until tender; rest covered while you cook the stir-fry.
  2. While the rice cooks, toss the pork tenderloin with half the cornstarch and 10 g of the soy sauce; let it sit 10 minutes.
  3. Make the glaze: whisk the lemon juice, lemon zest, honey, the remaining 30 g of soy sauce, the remaining half of the cornstarch and 60 g of the water until smooth.
  4. Heat half the canola oil in a large skillet over medium-high heat. Add the pork in one layer and cook 3 to 4 minutes, turning, until browned and it reaches 145°F (63°C); move to a plate and rest 3 minutes.
  5. Add the remaining half of the canola oil to the skillet. Stir-fry the carrot 2 minutes, then add the broccoli and the last 30 g of the water, and cook 3 to 4 minutes until crisp-tender.
  6. Add the ginger and garlic and stir 30 seconds until fragrant.
  7. Return the pork, stir the glaze, pour it in and toss 1 minute until glossy and thickened. Drizzle with the toasted sesame oil.
  8. Spoon over the brown rice and finish with the sesame seeds and green onion.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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