Spicy Asian Pork Tenderloin




  • 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.

Nutritional Information:

  • Calories: 191
  • Fat: 4 g
  • Sodium: 555 mg
  • Carbs: 13 g
  • Fiber: .5 g
  • Sugars: 9 g
  • Protein: 24 g

Spicy Asian Pork Tenderloin

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