HG's Spicy Asian Pork Tenderloin

1/4 of recipe (about 3.25 oz. cooked pork with 2 tbsp. sauce): 191 calories, 4g fat, 555mg sodium, 13g carbs, <0.5g fiber, 9g sugars, 24g protein -- PointsPlus® value 5*

HG's Spicy Asian Pork Tenderloin
HG's Spicy Asian Pork Tenderloin

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

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.

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