Being Mrs. Pierce

Life as a wife, hiker, wanna-be chef, book-lover, traveler, and now, mom

Spicy Asian Pork Tenderloin (New Recipe #52) July 3, 2013

Filed under: Cooking — skpierce12 @ 12:59 PM

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I’m trying to gradually empty out my freezer, which is much too full for just two people’s use.  A few days ago, I dug out a one-pound pork tenderloin from the bottom freezer drawer, so it was the perfect time to try out the Spicy Asian Pork Tenderloin recipe that I came across on the Hungry Girl website a few weeks ago. Bonus: I’d been wanting to make a recipe with sweet Asian chili sauce for a while.


I used my cast iron skillet for the tenderloin, and despite a little smoking when searing the pork on the stove, the skillet did a fine job for this recipe. The only notable difference I encountered from the recipe during preparation was that the sauce thickened very quickly; I cooked it much less than the stated 6-8 minutes.


I served the tenderloin with brown rice and a batch of sautéed Chinese vegetables. As for taste, the pork was tangy and spicy, with just a little sweetness layered in. The sauce was a little too vinegary for me, so I would lessen the vinegar in the sauce to just 1 TB next time I make it. Overall, though, the recipe was a winner. John ranked it a high 3.5; I gave it a very respectable 3.


Spicy Asian Pork Tenderloin

2 TB reduced-sodium/lite soy sauce
1 TB sweet Asian chili sauce
2 tsp chopped garlic
1 tsp chopped ginger
1 tsp crushed red pepper flakes

One 1-lb. raw pork tenderloin, trimmed of excess fat

2 tsp cornstarch
3 TB sweet Asian chili sauce
1½ TB seasoned rice vinegar
1 tsp chopped garlic
¼ tsp crushed red pepper flakes
2 TB thinly sliced scallions

Optional topping: extra thinly sliced scallions

1. 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.

2. Preheat oven to 425 degrees.

3. 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.

4. Place skillet in the oven and bake for 10 minutes.

5. Carefully flip pork. Bake until pork center reaches 145 degrees, 5-10 more minutes.

6. Remove pork from the skillet and let rest for 10 minutes.

7. 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.

8. Slice pork, and serve with sauce.

Yield: 4 servings (serving size: about 3.25 oz cooked pork with 2 TB sauce). Per serving, 5 PointsPlus.


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