Honey Sriracha Pork with cilantro lime River and carrots

7 oz Pork tenderloin
0.35 tbsp Honey
1 tbsp Sesame Oil
2 oz Kirkland Chicken Stock
1 1tsp Olive Oil
1 medium (4-1/8" long) Scallions, raw
1 tsp Ginger Root
4 tbsp Butter, salted
1 cup Jasmine Rice - white
1 tbsp Lime Juice, juice of 1 lime
100 grams Cilantro, raw
2 cup, chopped Carrots, raw
2 tsp Granulated Sugar

Chop carrots (or use bagged shredded carrots); chop scallion into small pieces; zest lime and then cut lime in half!; Mince Ginger; mince cilantro; add water to pan and bring to boil to stream carrots, steam carrots for approximately 10 minutes until limp but slightly crunchy; bring 3/4 Cups water to boil, add a pinch of salt, add 1/2 cup rice, bring to boil and cover and cook for 15-18 minutes. Drizzle oil in frying pan and heat to medium high. Add pork and fry 4 minutes on each side. In small saucepan, heat sesame oil and 1 TB butter, add scallion and ginger about 1 minute. Stir in stock, honey and 1/4 cup water. Simmer until slightly reduced, 1-2 minutes. Stir in 1 TB butter and Sriracha to taste. Drain carrots, pour out water from pan and melt 1 TB butter in pan, add carrots back into pan and sprinkle sugar, and stir until blended. Add 1 TB butter, lime zest, 1/2 off lime juice, and cilantro to rice and stir. Put the pork onto two plates,pour the sauce over the meat. Put half of Rice on each plate. Put carrots in bowl to serve. Serving Size: Two meals

Number of Servings: 2

Recipe submitted by SparkPeople user GODSHALKBL.