YUMMMM!! This was such a very welcome change! I’m not sure why I don’t cook pork loin more often. Pork is generally high in fat compared to leaner options like turkey, chicken, seafood, etc. With the exception of the Pork Loin, which has very similar macros and calories to skinless chicken breast. Anyway, on to the recipe!
*omit the chili pepper flakes if you want this dish to taste more mild
- 2 pork tenderloin steaks/chops (approx 300g)
- 1 tbsp canola or vegetable oil
- 1/2 tsp each salt & pepper
- 4-6 cloves minced garlic
- 2 tbsp fresh grated ginger
- 1/3 cup honey
- 1 tbsp sriracha
- 1/4 tsp chili pepper flakes*
- 1 tbsp rice wine vinegar
- 1 tbsp soy sauce
- In a large skillet on medium/high heat, add half of the oil and pork, sprinkle with salt & pepper. Do not overcrowd the pan. Flip pork every few minutes and remove from heat when the pork is 3/4 cooked or JUST cooked through (pork will cook more later) and place in a bowl.
- In the same skillet on low heat, add the remaining oil, garlic and ginger. Sautee for a few minute until ginger becomes fragrant. Add remaining ingredients and turn heat up to medium, stir to combine.
- When sauce becomes thick and bubbly, return pork to skillet and stir to coat. Cover and allow pork to simmer in sauce for 2-3 minutes.
- Serve over steamed snap peas, broccoli, cauliflower, carrots, or sweet peppers, and rice (or rice noodles). Enjoy!!