Sweet and Spicy Pork Tenderloin

Sweet and Spicy Pork Tenderloin

I am totally about sweet and spicy flavors, so if you are like me, then I know you will love this recipe. 
I am using BBQ sauce more than ketchup. I actually would say that I like the taste much better with plain BBQ sauce + Sriracha, but my little one eats ketchup even with his pizza, so I made plain not spicy ketchup based sauce for him. My kids are so strange sometimes, but we all go through some fazes in life so I am not worried. 

I ate these with lightly grilled homemade flatbread like a sandwich, and some sides on tops like lettuce, cucumber or whatever and it was insanely good, but for proper lunch or dinner, I like serving it with mashed/baked potatoes or rice and veggies. 

Also, spiciness can be adjusted to your own preferences. I love spicy food, but this wasn’t as much, at least not to me. I would definitely like to suggest to add one tablespoon at the time, then taste to see if you can handle the heat. Some people handle spicy food pretty well and others not so much, so I always say add less and taste. You got to please your own taste buds. 

You can totally make these with chicken, beef, or turkey. Of course, the taste and a cooking time will be slightly different, but I assume that the taste will be nothing but delicious. If you make any of my recipes please leave a comment and give us feedback, good or bad, and of course, tag me on INSTAGRAM @sandraseasycooking using hashtag #sandraseasycooking

Happy Cooking!!!

Sweet and Spicy Pork Tenderloin

I am totally about sweet and spicy flavors, so if you are like me, then I know you will love this recipe.  Easy and so delicious recipe with Asian flavors. 

Course Main Course
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author Sandra | Sandra's Easy Cooking

Ingredients

  • 2 tablespoons Oil
  • 8-10 Oz Tenderloins or any other cut,
  • Salt to taste a pinch per pork slice

Sauce:

  • 1/3 cup your favorite BBQ SAUCE
  • 2 tablespoons Sriracha (or gochujang -red hot chili paste) /you can add less and adjust to please your taste buds.
  • 1 teaspoon Soy sauce lite/ or to taste
  • 1 teaspoon Ground Ginger
  • 1 tablespoon Lemon juice fresh

Instructions

  1. Cut tenderloins into strips, or bite-size pieces. Sprinkle pinch or two of salt on each piece. Preheat oil and cook pork for about 3-4 minutes per side on medium-high, trying to turn until it’s no longer pink and looks almost crunchy on the ends, 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.
  2. While pork is cooking, in the mixing bowl, combine ingredients for the sauce.
  3. 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 saute 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.
  4. Stir and turn pork around several times, so it gets glazed on all sides.
  5. Let it cook for approximately 5 minutes at a lower temperature. When it gets thick and bubbly, it’s done.
  6. Serve it in the bun, over rice, mashed potatoes or salad etc.

Recipe 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!!!
  • 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 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.


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