Garlic Chili Pork Tenderloin

I spent some time on the weekend getting my gardens ready for winter. By the time I came in the house I realized I hadn’t planned dinner.  While I do have some of my make ahead meals in the freezer already I really wanted to save them… so I decided to thaw a package of pork tenderloin I bought and make them.  I mixed up a marinade/sauce to cook them in and now I also have the second tenderloin to add to my freezer meals list!

The sauce was very quick to mix up and the pork ended up with just the right amount of spicy and sweet!

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Sandie

This is what I used to make the pork tenderloin.

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In a medium sized bowl, I whisked together the olive oil, soya sauce, brown sugar and chili garlic paste until well blended.

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I placed the two tenderloins in an aluminum foil/lightly greased baking pan, sprinkled them with salt and pepper (optional) and then poured the sauce over top of them.

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I cooked them at 375 degrees for about 35 minutes covered with aluminum foil before I removed the foil, brushed more of the sauce/marinade on them and continued cooking them for an additional 25 – 35 minutes.

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Then all I had to do was slice one of them for dinner and served it with garlicky boiled potatoes and roasted squash (from my garden!)

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Recipe

Garlic Chili Pork Tenderloin

Preparation Time: 5 minutes  Cooking Time: 60 – 70 minutes  Servings: 4 – 6

Ingredients

  • 2 x pork tenderloin
  • 1/2 cup brown sugar
  • 3/4 cup soya sauce
  • 2 tbsp. olive oil
  • 4 tbsp. chili garlic paste
  • salt and pepper to taste (optional)

Directions

  1. Preheat oven to 375 degrees. Line baking pan with aluminum foil.
  2. In a medium bowl, whisk together the brown sugar, soya sauce, olive oil and chili garlic paste.
  3. Place pork tenderloin in prepared pan and sprinkled with salt and pepper, if desired.
  4. Cover with foil and bake at 375 degrees for about 35 minutes.
  5. Remove from oven and remove foil.
  6. Brush pork tenderloin with sauce in bottom of pan and put back in oven for an additional 25 – 35 minutes.
  7. Slice and serve.
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