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Thai Sweet Chili Pork Tenderloin

September 6, 2016

Thai Sweet Chili Pork Tenderloin is spicy, sweet, savory and melt in your mouth tender.
Thai Sweet Chili Pork Tenderloin / http://bamskitchen.com

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 Pork Tenderloin / http://bamskitchen.com

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.

Thai Sweet Chili Pork Tenderloin because is super easy to make and only needs a handful of ingredients to make. 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.
Thai Sweet Chili Pork Tenderloin / http://bamskitchen.com

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 Grilled Chicken Tenderloins and Zesty Dipping Sauce

Thai Grilled Chicken Tenderloins with Zesty Dipping Sauce / http://bamskitchen.com

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Grilled Flank Steak with Thai Style Chimichurri
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Thai Sweet Chili Pork Tenderloin

By HWC Magazine  , , , , , ,   

September 6, 2016

Thai Sweet Chili Pork Tenderloin is spicy, sweet, savory and melt in your mouth tender.

  • Cook: 30 mins
  • Yields: 4 Adults

Ingredients

pork tenderloin - 1 (approximately 1.25 pounds)

olive oil - 1 tablespoon for the rub and a 1 tablespoon for the pan

paprika - 1 teaspoon

salt and pepper - to taste

garlic - 2 cloves minced

ginger - 1 inch knob peeled and minced (or 1 teaspoon pre-made stir in paste)

tamari (soy sauce) - 2 tablespoons

Thai sweet chili sauce - 1/2 cup (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)

spring onions - 1 tablespoon (optional-garnish)

Directions

1Preheat oven to 400 degrees F (204 degrees C)

2Rub 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.

3 Sear your seasoned pork tenderloin in the pan on medium-high heat on all sides. About 2 minutes per side or about 6 minutes.

4Transfer 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.

5Stir 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).

6Brush 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.

7Enjoy!

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  • Bobbi, I so love how you put such a positive spin on your unfortunate incident with the garlic chili sauce marinade jar! Your pork tenderloin with that Thai sweet chili sauce looks perfect for dinner – if only you were my neighbor, I’d be over with drinks and plates! 🙂

  • Some of my more interesting dishes have come about because of accidents. What a mess that must have been, though! Anyway, great looking dish — SO much flavor. Love ginger and garlic and chili. Thanks!

  • Looks gorgeous. I think pigs were made for spicy sweet flavours.

  • Hi Bobbi, just opened this email and now what I had planned does not sound so good any more, love, love this dish. Looks perfectly spiced and cooked.

  • That is mouthwatering, Bobbi! I love that ingredients are simple and can be found at local stores. This one is a winner! Pinned 🙂

    • Bams Kitchen

      Thanks so much Jas! We have been experimenting with bold flavors you can find in your local grocery store and having loads of fun. I know that Asian recipes usually have a huge ingredient list but that can be so overwhelming for most. We wanted to simplify this recipe.

  • Eha

    Absolutely mouthwatering!!! Fast to make and great to eat!! Loving my deeper flavours I might depart from the ‘soft’ tamari to a more fully-flavoured soy and with about three half-bottles of sweet chilli sauce I shall not necessarily look for one labelled ‘Thai’ 🙂 !! Know it will taste superb . . . .

    • Bams Kitchen

      Thank you Eha. You have to love sweet chili sauce…Pork just works so good with sweet, spicy and savory toppings. Yes, feel free to use regular soy sauce but we just keep things gluten-free here. The more sweet chili sauce the better…. and a good way to use up all those half used bottles. 🙂 Are you enjoying some nice spring weather down under? Wishing you a super week Eha! Take care

  • How I would love to eat in your home every week. Everything is always so wonderfully delicious and moreish!
    Have a wonderful day Bam.
    🙂 Mandy xo

  • This is perfect for me. Not only do I buy and roast pork tenderloin often for dinner, I have a bottle of sweet chili sauce ready to be used up. This looks wonderful! xo

  • Buongiorno, BAM!
    That must’ve been one heckuva mess to clean-up. Even so, you did make a mighty find batch of lemonade. Love this time of year and its cooler temps. Everyone starts posting roast recipes and I love it! This dish will be visiting my table soon. Thanks, BAM, and have a great week!

  • Looks so delish♥

    summerdaisycottage.blogspot.com

  • This is such a delicious accident! (Though I think I’d really dread the cleaning up part – the floor I mean!) I’ll be stocking up on tenderloin this weekend and I think I have some Thai sweet chili hanging around in the refrigerator, time to use it up!

    • Bams Kitchen

      Hi there Jasline. You know that is the great part about having kids as they are part of the cleanup crew. All I need to do is manage the labor… LOL

  • Such a mouthwatering accident I must say. Love how beautifully you have turned an uninvited incident into this deliciousness. This looks absolutely delicious and beautiful. And that Thai sweet chili is making me drool.

    • Bams Kitchen

      Thanks so much Anu! That was one huge mess to clean up…seriously still finding residue is strange places today. On the ceiling…yep, you bet! LOL I love Thai sweet chili sauce and pork is a great companion as a little sweet with pork is always delightful.

  • That pork sure looks tender and juicy! I love the Asian flavours on it

    • Bams Kitchen

      Do you remember the old cooking protocols for pork was to cook it until the most conservative member in the group thinks it is done and then a few minutes more…??? LOL… The new 145F degrees protocol and then letting the meat rest really makes for such a moist and delicious pork tenderloin. Hope you are doing well.

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