Sweet and Spicy Pork Tenderloin
I have been gone from a blogging world for almost 10 days, well... Not really, but "me not posting" didn't happen in a long, long time. I do have an excuse, though! Right now I am working with one company as a food photographer and recipe developer, but that was basically keeping me from being active here, plus I do have three kids, too. Just like blogging, food photography is very competitive and flooded with many, many talented people so landing a job is not as easy as you would think, but I was lucky and blessed that I had a chance to work with a few amazing people this year so far!
I really try to be with one tush on two chairs, or three, but sometimes that is impossible, so I had to make a choice before I burn myself to the bone. However, I truly and honestly love what I do, and as much as sometimes it gets overwhelming, I take one step back, recharge, take a deep breath, smell the roses and continue where I stopped. Otherwise, I would be so lost; motivation and inspiration can go in the opposite direction, so it is so important to find that balance and then to continue anything in life no matter what you do!
So whatcha think about my porky?
Oh man... 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.
Once, I ate these with lightly grilled homemade flat bread like a sandwich, and some sides on top 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, but this wasn't as much, at least not to me. I would definitely like to suggest to add one Tbsp. At a time and taste to see if you can handle the heat.
In the end, I would like just to thank you all for all your support, I really appreciate it each and every day!!!!
Sweet and Spicy Pork Tenderloin
Serves 2 | Total Time:20 minutes
Prep time: 5 min. | Cook time: 15 min.
- 2 Tbs. Oil
- 8 Oz Tenderloins (or any other cut, 4 Oz per person)
- Salt to taste (a pinch per pork slice)
- 1/3 cup favorite BBQ sauce
- 3-4 Tbs. Sriracha, (or gochujang -red hot chili paste) /you can add less and adjust to please your taste buds.
- 1/4 tbsp. Sugar
- 1 tsp. Soy sauce, lite/ or to taste
- 1 tsp. Ground Ginger
- 1 tbsp. Lemon juice, fresh
- 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.
- 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 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.
- 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, mashed potatoes or salad etc.
- 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 type safe to eat internal temperatures.
Wishing you a great week peeps!
Sandra's Easy Cooking by sandraseasycooking.com is licensed under a Creative Commons Attribution 3.0 Unported License. Based on a work at sandraseasycooking.com. Permissions beyond the scope of this license may be available at email@example.com.