- 1/2 tbsp. reduced-sodium/lite soy sauce
- 1/4 tbsp. sweet Asian chili sauce
- 1/2 tsp. chopped garlic
- 1/4 tsp. chopped ginger
- 1/4 tsp. crushed red pepper flakes
- 4 oz. raw pork tenderloin, trimmed of excess fat
- 1/2 tsp. cornstarch
- 1 tbsp. sweet Asian chili sauce
- 1/2 tbsp. seasoned rice vinegar
- 1/4 tsp. chopped garlic
- Dash crushed red pepper flakes
- 1/2 tbsp. thinly sliced scallions
- Optional topping: extra thinly sliced scallions
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 1/8 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.
- Calories: 191
- Fat: 4 g
- Sodium: 555 mg
- Carbs: 13 g
- Fiber: .5 g
- Sugars: 9 g
- Protein: 24 g