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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein16% · 35g
Carbs51% · 110g
Fat33% · 31g
11g
Fiber
1030mg
Sodium
4g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
32th pctl
More protein than 32% of 1,474 meals
Protein density
4g /100cal
Leaner than 25% of meals
vs Pork average
8% lighter
This880
Avg957
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ High Protein
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Pork Filet
Carrot
Chicken Stock Concentrate
Honey
Sesame Seeds
Sesame Oil
Lime
Scallions
Jasmine Rice
Sriracha
Cilantro
Ginger
Cooking Oil
Butter
Salt
Black Pepper
How to make it
1
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Mince cilantro. Zest and quarter lime.
2
Toss carrots on one side of a baking sheet with a drizzle of oil; season generously with salt and pepper. (For 4 servings, spread carrots out across entire sheet.)Roast on top rack for 12 minutes (you’ll add more to the sheet then).
3
While carrots roast, in a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.Keep covered off heat until ready to serve.
4
Meanwhile, pat pork* dry with paper towels; season all over with salt and pepper.Heat a drizzle of oil in a large pan over medium-high heat. Add pork; sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat.Once carrots have roasted 12 minutes, carefully add seared pork to empty side of sheet; wipe out pan. (For 4 servings, leave carrots roasting and add pork to a second sheet; roast on middle rack.) Return to top rack until carrots are browned and tender and pork is cooked through, 10-12 minutes more.Remove from oven; let pork rest on sheet for 5 minutes. Sprinkle carrots with sesame seeds.
5
Heat half the sesame oil (all for 4 servings) and ½ TBSP butter (1 TBSP for 4) in same pan over medium-high heat. Add scallion whites and half the ginger (add more if desired). Cook until fragrant and softened, 1 minute.Stir in stock concentrate, honey, and ¼ cup water (⅓ cup for 4). Bring to a simmer; cook until slightly reduced, 1-2 minutes. Remove from heat.Stir in 1 TBSP butter (2 TBSP for 4) and as much Sriracha as you like. (TIP: Start with half, then taste and add more from there if you like.) Season with salt and pepper.
6
Fluff rice with a fork; stir in cilantro, lime zest, juice from half the lime, and ½ TBSP butter (1 TBSP for 4 servings). Season with salt and pepper.Stir in scallion greens and any resting juices from pork to pan with sauce.Slice pork crosswise.Divide pork, rice, and carrots between plates. Spoon sauce over pork and serve with remaining lime wedges and any remaining Sriracha on the side.
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Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Mince cilantro. Zest and quarter lime.
2
Step 2
Toss carrots on one side of a baking sheet with a drizzle of oil; season generously with salt and pepper. (For 4 servings, spread carrots out across entire sheet.)Roast on top rack for 12 minutes (you’ll add more to the sheet then).
3
Step 3
While carrots roast, in a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.Keep covered off heat until ready to serve.
4
Step 4
Meanwhile, pat pork* dry with paper towels; season all over with salt and pepper.Heat a drizzle of oil in a large pan over medium-high heat. Add pork; sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat.Once carrots have roasted 12 minutes, carefully add seared pork to empty side of sheet; wipe out pan. (For 4 servings, leave carrots roasting and add pork to a second sheet; roast on middle rack.) Return to top rack until carrots are browned and tender and pork is cooked through, 10-12 minutes more.Remove from oven; let pork rest on sheet for 5 minutes. Sprinkle carrots with sesame seeds.
5
Step 5
Heat half the sesame oil (all for 4 servings) and ½ TBSP butter (1 TBSP for 4) in same pan over medium-high heat. Add scallion whites and half the ginger (add more if desired). Cook until fragrant and softened, 1 minute.Stir in stock concentrate, honey, and ¼ cup water (⅓ cup for 4). Bring to a simmer; cook until slightly reduced, 1-2 minutes. Remove from heat.Stir in 1 TBSP butter (2 TBSP for 4) and as much Sriracha as you like. (TIP: Start with half, then taste and add more from there if you like.) Season with salt and pepper.
6
Step 6
Fluff rice with a fork; stir in cilantro, lime zest, juice from half the lime, and ½ TBSP butter (1 TBSP for 4 servings). Season with salt and pepper.Stir in scallion greens and any resting juices from pork to pan with sauce.Slice pork crosswise.Divide pork, rice, and carrots between plates. Spoon sauce over pork and serve with remaining lime wedges and any remaining Sriracha on the side.
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