Spicy Asian Pork Tenderloin. I don’t mean just spicy, I mean kinda Indian-Korean spicy. I was in the kitchen a week or so ago with a nice piece of pork tenderloin with no thought about what to do with it and this is what I came up with. It was so good I made it again, hence this recipe.
You are going to see a new ingredient here and I can only tell you that it’s good on a brick and will behoove you to get it. It can be left out but you will be missing a real treat if you do. One of the things I am learning is that allulose doesn’t do well in a marinade because it burns at a high temperate and the flavor is so intense with this sauce over the meat it really just didn’t matter. The 2nd and 3rd pictures were done with no garlic pickle or butter and the1st has them both. I did serve them both with Cauliflower Grits because they are a natural to make spicy Asian pork tenderloin and to complete the dish.
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- 2-1 Lb Pork Tenderloins
- ¼ C Tamari Sauce
- ¼ C Lime Juice
- 2 T Olive Oil
- 2 T Garlic Paste
- 1 T Ginger Paste
- ¼ t Red Pepper Flakes
- 1½ T Allulose
- 2 T Patak’s Garlic Pickle (Optional But This Stuff Really Makes The Dish Special)
- 4 T Butter
- ¼ C Chopped Cilantro Leaves
- Greens To Line Plate
- Bring tenderloins to room temperature.
- Add all ingredients to a small sauce pan except the butter, cilantro and greens.
- Bring to slow simmer and add 1 T butter until nearly melted, add another and repeat until you have used it all.
- Plate lettuce.
- Slice tenderloin, arrange on lettuce, and drizzle on the sauce.
- 6 Servings
- 487 Calories, 46.0g Protein, 30.8g Fat, 4.3g Carbs, 0.3g Fiber, 4.0g Net Carbs
- I cook my pork tenderloin to no more than medium, actually prefer it medium rare, and you will cook yours to whatever doneness you wish.