Broiled Soy-Glazed Pork with Asian Vegetables and Rice

ingredients:

1 1/2 cups long grain white rice

8 oz snow peas, trimmed

2 medium carrots, halved lengthwise and thinly sliced on the diagonal

2 red bell peppers (ribs and seeds removed), thinly sliced

1 bunch scallions, ends trimmed, cut crosswise into 3-inch lengths

2 T. vegetable oil

1/4 cup soy sauce

coarse salt and ground pepper

1 pork tenderloin (1 to 1 1/4 lbs) halved crosswise

1/4 cup honey

directions:

1.  Cook rice according to package instructions; cover, and set aside.  Meanwhile, heat broiler, with rack set 4 inches from heat.  On a large rimmed baking sheet, toss snow peas, carrots, bell peppers, adn scallions with oil and 2 T. soy sauce; season with salt and pepper.

2. Place pork on top of vegetables, and season with salt, pepper and 1 T. honey.  Broil until pork and vegetables begin to char, 6-8 minutes.  Toss vegetables and turn pork; drizzle pork with 1 T. honey.

3.  Continue to broil until a meat thermometer inserted in thickest part of pork registers 145 degrees adn vegetables are charred in spots, 6-8 minutes, tossing veggies once more.  Remove from broiler.  Cover with foil and let rest 10 minutes. 

4.  In a small bowl mix together remaining soy sauce and honey (i made quite a bit extra) to make the serving sauce.  Thinly slice pork, and serve with veggies, rice and sauce.