Ingredients


1 ½ c. Riceland-white long 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 Tbs. Mazola Oils-Right Blend


¼ c. LaChoy soy sauce


Coarse salt and ground pepper


1 pork tenderloin (1 to 1 ¼ lb.), halved crosswise


¼ c. honey


Directions


Cook rice according to package directions; 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, and scallions with oil and 2 Tbs. soy sauce; season with salt and pepper. Place pork on top of vegetables, and season with salt, pepper, and 1 Tbs. honey. Broil until pork and vegetables begin to char, 6 to 8 minutes. Toss vegetables, and turn pork; drizzle pork with 1 Tbs. honey. Continue to broil until an instant-read thermometer inserted in the thickest part of pork registers 145 degrees and vegetables are charred in spots, 6 to 8 minutes tossing vegetables once more. Remove and let rest, 10 minutes. In a small bowl, make sauce: Stir together remaining 2 Tbs. soy sauce and honey. Thinly slice pork, and serve with vegetables, rice and sauce.