Spicy Asian Pork Tenderloin
Spicy Asian Pork Tenderloin
Prep: 15 minutes
Cook: 30 minutes
Marinate: 1 hour
Ingredients
Marinade
2 tbsp. reduced-sodium/lite soy sauce
1 tbsp. sweet Asian chili sauce
2 tsp. chopped garlic
1 tsp. chopped ginger
1 tsp. crushed red pepper flakes
Pork
One 1-lb. raw pork tenderloin, trimmed of excess fat
Sauce
2 tsp. cornstarch
3 tbsp. sweet Asian chili sauce
1 1/2 tbsp. seasoned rice vinegar
1 tsp. chopped garlic
1/4 tsp. crushed red pepper flakes
2 tbsp. thinly sliced scallions
Optional topping: extra thinly sliced scallions
Directions
In a small bowl, combine marinade ingredients; stir until uniform. Place pork and marinade in a large sealable plastic bag; remove as much air as possible and seal. Gently knead marinade into meat through the bag. Refrigerate for 1 hour.
Preheat oven to 425 degrees.
Bring a large oven-safe skillet sprayed with nonstick spray to high heat on the stove. Add pork and discard excess marinade. Evenly sear meat, rotating it occasionally, until dark on all sides, about 4 minutes total.
Place skillet in the oven and bake for 10 minutes.
Carefully flip pork. Bake until pork center reaches 145 degrees, 5 - 10 more minutes.
Remove pork from the skillet and let rest for 10 minutes.
Meanwhile, to make the sauce, combine cornstarch with 1/4 cup water in a small nonstick pot. Stir to dissolve. Add remaining sauce ingredients except scallions and stir well. Set heat to medium. Stirring frequently, cook until sauce has thickened, 6 - 8 minutes. Remove from heat, and stir in scallions.
Slice pork, and serve with sauce!
MAKES 4 SERVINGS
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Publish Date: 2014-06-07