I love pork, especially pork tenderloin! It’s tender and I find it to be more flavorful then many cuts of steak. Pork tenderloin is very versatile and can be seasoned with any spice and paired with many different wines.
My family’s favorite way to eat this cut of meat is by marinading it in a sweet and spicy blend, then roasted it low and slow.
Switch up your main dishes during the week and add my Sweet and Spicy Pork Tenderloin to your menu. Your taste buds (and family) will be happy you did.
As always, this recipe simple and free of the common Top 8 allergens.
Sweet and Spicy Pork Tenderloin
This Sweet and Spicy Pork Tenderloin is simple, but guaranteed to leave your taste buds wanting more.
2 hours or until internal temperature reaches 165
Saute garlic in 1 tblsp of olive oil until soft. Reduce heat to low once garlic is soft.
Add apple juice, mustard, sirracha, sweet chili sauce, and salt and pepper.
Turn heat up to high so that mixture comes to a rapid boil. Stir mixture for 2 minutes and reduce heat to low, cover, and simmer for 5 minutes (stirring occasionally).
Remove marinade from heat and let mixture completely cool down
While marinade is cooling, season your pork tenderloins with salt and pepper, or seasonings of your choice
Once marinade has completely cooled down, put tenderloins into gallon size freezer bag and pour marinade over meat. Make sure to complete cover the meat with the mixture before placing it in the refrigerator to marinate. Marinate for at least 1 hour, but the longer it marinates, the better it will taste. I let my tenderloins marinate in the refrigerator for at least overnight.
Once tenderloins have marinaded, preheat oven 350
Pour meat and marinade into roasting pan. Bake uncovered for at least 1.5-2 hours or until internal temperature of both pork loins are 165. I added baby carrots during the last 15 minutes of cooking time.
Once tenderloins are done, let it rest for at least 5 minutes before serving.
These pork tenderloins taste great grilled or cooked in the slow cooker (6-8 hours)