Spicy-Sweet Pork Tenderloin

Spicy-Sweet Pork Tenderloin

Rachel True

"Add some veggies and serve over rice for a mock stir-fry."
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Ingredients

20 m servings 169 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 24.1 g
  • 48%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 415 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Mix soy sauce, ginger, and garlic in a small bowl.
  2. Heat oil in a large nonstick skillet over medium-high heat. Arrange pork slices in a single layer in the skillet. Spoon soy sauce mixture over the pork. Cook pork until completely browned and just slightly pink in the center, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork to a plate, retaining juices in the skillet.
  3. Stir salsa and raspberry preserves into the drippings in the skillet; cook and stir until slightly thickened, about 30 seconds. Spoon sauce over pork slices and top with cilantro.

Reviews

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4.26.16 All I had was peach salsa in the fridge, so I did add s little Sriracha to get the "spicy" element and counterbalance the sweetness of the salsa. I served with noodles as a side dish,...

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