Sweet & Spicy Caramelized Pork Tenderloin

There was a commercial some years ago that said pork was the “other white meat”. It seemed very defensive like, “yeah sure… chicken… but pork’s right here!!!! It’s white, it’s lean, and you know you love it! Buy me, cook me!” Whiny ad as per my interpretation. But pork really is a great choice for dinner. When comparing a tenderloin to a skinless chicken breast, they are pretty much the same nutrition-wise.

I was inspired to make this dish when I was researching some Asian flavors. I haven’t cooked much with sesame oil and it’s fun to fool around with different ingredients to get a feel for them. I think you’ll be happy with the results.

Here’s how:

INGREDIENTS:
1/4 cup sugar
1/2 cup brown sugar
1-1/2 or 2 lb pork tenderloin, trimmed
3 garlic cloves, minced
1 tsp sesame oil
2 tsp fresh ginger, minced (or 1/2 tsp powdered)
1/2 tsp cayenne pepper

DIRECTIONS:
1) Pour sugars into a non-stick deep skillet. Cook over medium heat without stirring until sugar has caramelized.
2) Add the pork and sear on all sides.
3) Add the garlic, sesame oil, ginger, and pepper. Combine ingredients around the meat and cover. Cook for 20 minutes, turning the meat once. Check that it’s cooked through, with a meat thermometer reading of 165°. Slice and serve with the sauce spooned on top.

I love a sweet and savory flavor profile and pork tenderloin lends itself wonderfully to it. And any dish that I can prep in 10 minutes for and cook in 20 minutes… well… it’s faster than any fast food!! A side of greens and a sweet potato mash or sautéed zucchini and dinner is served!

Annette