Sweet and savory flavors are my favorite combo, therefore Sweet and Spicy Pork Tenderloin are perfect for me.
I’m sure you’ll enjoy this dish if you’re anything like me.
In fact, I think Sriracha and regular BBQ sauce make the food taste much better. When I made this for the first time my youngest one added ketchup and that’s why I made it for the first time with ketchup and sriracha but BBQ sauce was a hit.
Sometimes my kids act so bizarrely, but we all go through weird phases in life, so I’m not too worried.
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I ate them with handmade flatbread that had been lightly grilled, much like a sandwich, with some toppings like lettuce and cucumber.
Although it was extremely delicious, I prefer to serve it with rice and vegetables for a real lunch or dinner. Even Asian dumplings would be great with this dish.
Additionally, the level of spice may be changed to suit your tastes. I enjoy spicy food, but this didn’t seem as hot to me as I usually do.
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Sweet and Spicy Pork Tenderloin
I usually recommend adding less and tasting because some people can take spicy cuisine rather well and others not so much.
You must respect your own taste. These may absolutely be made with beef, turkey, or chicken.
Of course, the flavor and cooking time will change significantly. I suppose the flavor will be really fantastic.
I know you guys would adore this lunch since it is absolutely finger-licking good. In fact, I received a lot of positive comments regarding this recipe, however, when I switched to the WordPress platform, though, many comments were not carried over here. Unfortunately, it is the case.
If you decide to make Sweet and Spicy Pork Tenderloin do not forget to tag me on social media.
You can find me on Instagram most of the time so use tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.
Happy Cooking!!!
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Sweet and Spicy Pork Tenderloin
Easy and tasty meal idea.
Ingredients
- 2 tablespoons oil
- 8 Oz Tenderloins or any other cut,
- 1/8 teaspoon salt to taste, per pork slice
- 1/8 teaspoon ground black pepper, per slice
- 1 teaspoon Ground Ginger, or minced ginger
Sauce
- 1/4 cup BBQ SAUCE; honey BBQ sauce works the best
- 2 tablespoons Sriracha (or gochujang,
- Korean red hot chili paste), please add enough to please your taste buds.
- 1 teaspoon Soy sauce, or to taste
- 1/2 tablespoon Lemon juice fresh
- 1 drizzle of oil
Instructions
- Cut tenderloins into strips, or bite-size pieces. Sprinkle pinch or two of salt on each piece along with ground black pepper and ginger. If you are using fresh ginger just mince it and add to the pan with pork to cook. Preheat oil and cook pork for about 5 to 6 minutes on medium-high, trying to turn until it’s no longer pink, you can also place it on the grill or bake in the oven – just to remind you, cooking in the oven or on the grill might increase cooking time.
- While pork is cooking, in the mixing bowl, combine ingredients for the sauce.
- When the pork is done, take half of the oil out (optional) and pour the sauce in. *If you are baking or grilling pork, then combine and cook the sauce in the sauté pan, reduce heat to low, and add baked/grilled pork to the sauce with the addition of 1-2 tsp. Of oil. Or take out the meat, cook Sauce until bubbly, then put the meat back in.
- Stir and turn pork around several times, so it gets glazed on all sides.
- Let it cook for approximately 5 minutes at a lower temperature. When it gets thick and bubbly, it’s done.
- Serve it in the bun, over rice, with Asian dumplings such as potstickers.
Notes
- You can bake it and glaze right after the pork is done. If you cannot handle spicy or overly spicy, reduce Sriracha. Add 1 tbsp. And see if it’s ok. Go with your taste!!!
- Add sugar free BBQ sauce instead, and have less carbs.
- For grilling option: Grill pork and make a sauce on the side. You can drop pork strips in the sauce or brush. You can use any cut, but the cooking time will depend on the size and type of the pork cut.
- Chicken, beef or lamb could be used as an alternative, again cooking time will depend on the size and/or type. Internal temperature for pork should be 160°F (medium rare 145°F.) I like my pork well done, but it’s safe for eating even if it is 145° F. Internal temp. for chicken should be 165°F. Internal temp. for beef should be 160°F -for well done. You can also click on the link HERE, and see other meat types safe to eat internal temperatures.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 418Total Fat: 28gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 67mgSodium: 1095mgCarbohydrates: 22gNet Carbohydrates: 21gFiber: 1gSugar: 17gProtein: 20g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
Victoria Sims
Wednesday 26th of August 2020
Simply delicious! I will be making this again!
Tracy
Sunday 9th of February 2020
Made this 3 times. We love it. This time I made it with 1/2 the amt of sriracha and 1/2 chili paste and together it was extra spicy. Usually we just do sriracha and no chili paste Either way its great! I cut it up and put it on rice with broccoli Like a Chinese dish, I always make a double batch because pork loin around here are about 22 oz.
Sandra Mihic
Tuesday 11th of February 2020
YEY!!! I am so glad to hear... and yes, definitely as much as little spice as you wish. My husband don't like it too spicy so I add just a drizzle for him. Thank you for letting me know.
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