Thai Sweet Chili Pork Tenderloin is spicy, sweet, savory and melt in your mouth tender.
You are just going to love Thai Sweet Chili Pork Tenderloin as it is super simple to make and juicy.
Don’t you just love happy accidents! Well this is one happy accident that we are very excited to share with you. We were in the process of making a standard run of the mill garlic chili sauce marinade when the jar got away from our grasp and imploded upon the floor, cabinets, ceiling, between the grout…in weird and strange places that I am still finding yet today in our kitchen. Do you know why we are so darn happy about that?! Well if that did not happen we would have never came up with plan B and even more amazing sauce.
Thai sweet chili sauce rocks! It is spicy, sweet and oh so good. We found a gluten-free version made by Thai Kitchen that is quite good. If you need to keep this recipe low carb or diabetic friendly, a delicious exchange for Thai Sweet chili sauce is sugar-free orange marmalade heated up in a sauce pan with a teaspoon of water and a dash of dried red pepper flakes in this recipe as it pairs really nice with the pork tenderloin.
This dinner is super easy to make and only needs a handful of ingredients. You do not need to marinade the pork loin overnight to get it tender. Searing the pork tenderloin quickly on all sides, helps seals in the juices. The dry rub seasons the pork tenderloin perfectly. The Thai sweet chili sauce glaze is kissed with a little warming ginger and savory tamari (soy) sauce and brushed on during the last few minutes of cooking.
Do not overcook your Thai Sweet Chili Pork Tenderloin tender. Keep an eye on your time and most importantly your thermometer. Pork safety has been updated. If you cook your pork until the internal temperature is 145 degrees F and then let set for a few minutes covered, your pork will be super tender and perfectly cooked.
Try serving our Thai Sweet Chili Pork Tenderloin with some delicious roasted baby red potatoes and a tossed salad.
Don’t miss out on these other delicious and easy Thai family favorite dishes…
Thai Sweet Chili Pork Tenderloin
- 1.25 pounds pork tenderloin
- 2 tbsp olive oil 1 tablespoon for the rub and a 1 tablespoon for the pan
- 1 tsp paprika
- salt and pepper
- 2 cloves garlic
peeled and minced
- 1 inch ginger
knob fresh peeled and minced (or 1 teaspoon pre-made stir in paste)
- 2 tbsp tamari (soy sauce)
- 1/2 cup Thai sweet chili sauce
(or to make diabetic friendly exchange with 1/2 cup sugar free orange preserves, 1 tsp water and dash of dried chili pepper flakes and melt over low on top of stove)
- 1 tbsp spring onions chopped, optional- garnish
- Preheat oven to 400 degrees F (204 degrees C)
- Rub your pork tenderloin with olive oil, paprika, salt, pepper and garlic on all sides. Add a little extra olive to your pan. (If you have an iron skillet or a pan that can be used from stove top to oven, that is best. It saves on doing extra dishes.
- Sear your seasoned pork tenderloin in the pan on medium-high heat on all sides. About 2 minutes per side or about 6 minutes.
- Transfer your seared, seasoned pork tenderloin to the pre-heated oven and cook for about 10-15 minutes more or until the internal temperature is 145 degrees F. Turn the pork loin over half way through the cooking process.
- Stir together the ginger, tamari (soy sauce) and Thai sweet chili sauce (or to make low carb/diabetic friendly, exchange with sugar free orange preserves, teaspoon water and chili flakes).
- Brush on the Thai chili sauce glaze on the pork tenderloin during the last 5 minutes of cooking. Remove the pork tenderloin from the oven and allow to rest 5 minutes. Slice pork tenderloin and garnish with sliced green onions.