Ingredients

• 1/4 cup hoisin sauce
• 2 tablespoons plus 1 teaspoon rice vinegar (not seasoned)
• 1/2 jalapeno pepper (seeded for less heat)
• 4 scallions, sliced
• Freshly ground pepper
• 1 3/4-pound pork tenderloin, trimmed
• Kosher salt
• 1 1/2 pounds frozen brown rice (about 5 cups)
• 4 ounces snow peas, trimmed and halved
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 1 tablespoon grated peeled ginger
• 2 teaspoons toasted sesame seeds
• 2 medium carrots, shredded

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Instructions

1. Preheat the broiler. Combine the hoisin sauce, 1 tablespoon vinegar, the jalapeno, half of the scallions and 1/4 teaspoon pepper in a blender or mini food processor and pulse until smooth. Transfer to a bowl. Slice the pork tenderloin in half lengthwise and place both pieces cut-side down on a baking sheet. Sprinkle with 1/4 teaspoon salt and brush with half of the hoisin sauce mixture. Broil until golden brown and just cooked through, 5 to 8 minutes. Set aside. Combine the frozen rice, snow peas, 1 tablespoon each olive oil and vinegar, the ginger, 1 teaspoon sesame seeds and 1/4 teaspoon salt in a microwave-safe bowl. Cover with plastic wrap and microwave until the rice is hot and the snow peas are tender, 6 to 8 minutes. Toss the carrots, the remaining scallions and 1 teaspoon each olive oil, vinegar and sesame seeds in a bowl. Thinly slice the pork; serve with the rice mixture, carrot salad and remaining sauce.
2. Photograph by Christopher Testani