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Sweet and Sour Roast Pork Tenderloin
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Make meal time a breeze with this quick, easy and family-friendly recipe for Sweet and Sour Roast Pork Tenderloin.
This recipe for Sweet and Sour Roast Pork Tenderloin has been a long time coming. As in, years and years and years coming. I’ve made it more than a dozen times on Instagram Stories and Snapchat and decided (with a bit of your prodding!) that it was about time it got its permanent place on the Interwebs.
So what makes this Sweet and Sour Roast Pork Tenderloin a regular on my weeknight recipe rotation? First and foremost, it’s totally fool-proof. And by “fool-proof,” I mean “I can make it while my 18-month-old is clinging to my leg, my dog is running in circles, the phone is ringing off the hook and we were supposed to eat dinner 20 minutes ago.” You can be as distracted as humanly possible and this pork tenderloin will still turn out perfectly and save you from a dinnertime disaster.
And it all comes down to just six simple ingredients and a kick-butt technique for roasting the pork tenderloin in an overproof skillet. But here’s the real secret: You preheat the skillet in the oven, which saves you time and ensures a nice golden crust on the tenderloin.
No special skillet is needed, as I’ve made this recipe dozens of times in dozens of different pans (a cast-iron skillet, a non-stick sauté pan, a regular sauté pan, etc.). If it’s ovenproof, it’ll do the job.
Once the pork comes out of the oven, it’s brushed with one of my go-to condiments that can be found in all major grocery stores: Thai sweet chili sauce. It’s very mild in spice but adds a quick sweet and sour component to the perfectly cooked pork.
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Sweet and Sour Roast Pork Tenderloin
- 1 (1-pound) pork tenderloin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 Tablespoon vegetable oil
- 1/2 cup Thai sweet chili sauce (or other sweet and sour sauce)
Place a skillet or ovenproof sauté pan on the center rack in the oven then preheat the oven to 450°F.
While the pan and oven heat up, trim any excess fat from the tenderloin and dry it thoroughly. Sprinkle it on all sides with the garlic powder, salt and pepper.
Once the pan has been in the oven for 10 minutes, carefully remove it. Add the oil, swirling it to coat the entire bottom of the pan, then place the seasoned pork tenderloin in the pan. (If it’s too long, you can curve it slightly, but once you place it in the pan, don’t move it around because you want to get a good sear.)
Return the pan to the oven and roast the pork for 10 minutes. Flip the pork once, reduce the oven to 400°F, and roast the pork for an additional 10 to 15 minutes or until it reaches an internal temperature of 145°F.
Remove the pork from the oven, transfer it to a cutting board and brush it generously with the sweet chili sauce. (You can also reserve additional sauce for dipping.) Tent the pork tenderloin with foil and let it rest for 5 to 7 minutes before slicing and serving.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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