Sweet and Spicy Pork Tenderloin

Ingredients

• 1 lb Pork tenderloin (Cut into 1/2-inch rounds, then into 2–3 strips per round)
• 1 tbsp Chili oil
• 1 tsp Garlic powder
• 1 tsp Ground ginger
• 0.5 tsp Kosher salt
• 0.5 tsp Black pepper
• 20 g Garlic (Roughly chopped or minced; source gives a range of 3–4 cloves)
• 60 g Lite pancake syrup (Sugar-free pancake syrup may be used; honey or another sticky sweetener is also suggested)
• 60 g Lime juice (About 2 medium limes)
• 2 tbsp Gochujang (May be substituted with sambal oelek, chili garlic sauce, or sriracha)
• 1 tbsp Soy sauce
• Toasted sesame seeds (For serving)
• Scallions (For serving)
• Cilantro (For serving; fresh herbs may also help balance an overly salty dish)
• Lime wedges (For serving)

Steps

1. 1

   Cut the pork tenderloin into 1/2-inch rounds, then cut each round into 2–3 strips. Aim for strips about 2–3 inches long, roughly the size of a pinky or ring finger; keep the thickness consistent rather than worrying about exact length.

2. 2

   Pat the pork strips dry with paper towels. Place them in a bowl and toss with the chili oil.

3. 3

   Add the ground ginger, garlic powder, kosher salt, and black pepper to the pork. Toss or stir until the strips are evenly coated, then set aside.

4. 4

   In a small bowl, mix the lite pancake syrup, lime juice, gochujang, and soy sauce to make the sauce. Chop or mince the garlic and keep it ready separately.

5. 5

   Heat a large skillet over medium-high heat. When the skillet is hot, add the seasoned pork strips in an even layer.

6. 6

   Cook the pork for 3–4 minutes, allowing the first side to develop some color, or until only a small amount of pink remains in the center. Flip the strips and cook for another 1–2 minutes, until fully cooked to an internal temperature of 165°F.

7. 7

   Transfer the cooked pork to a plate.

8. 8

   Add the minced garlic to the hot skillet and toast for about 30 seconds, until fragrant.

9. 9

   Pour the prepared sauce into the skillet. Scrape up the crispy browned bits from the bottom, then cook the sauce for about 45–60 seconds, stirring to prevent burning, until it thickens.

10. 10

    Turn off the heat. Return the pork to the skillet and stir until the strips are evenly coated with the sauce.

11. 11

    Serve with toasted sesame seeds, scallions, cilantro, and/or lime wedges.

Notes

The source recommends using sugar-free pancake syrup such as Hungry Jack Lite, but honey or another sticky sweetener may be substituted. If the finished dish is too salty, add fresh lime juice; cilantro or other fresh herbs, rice, vegetables, or a little sugar or honey may also help balance it. The source does not provide specific storage or reheating instructions.

Nutrition per serving

• main
• one-pan
• stovetop
• pan-fried
• high-protein
• meal prep
• sweet-and-spicy
• Asian-inspired