My friends this Sweet and Spicy Glazed Pork Tenderloin recipe is the answer to your weeknight dinner dilemma. Minimal effort for maximum flavor is exactly what’s needed in the middle of the week when you’re swamped with work, soccer practice, homework and everything else going on in your very busy lives.
Using only a handful on ingredients, minimal prep work and only one pan, you can literally throw this dish together in no time and get a few things done around the house while it finishes cooking in the oven.
It’s important to make sure your pan is nice and hot before you add the pork. There should be a good sizzle when the meat hits the pan. If it doesn’t sizzle remove the meat and give the pan another minute or two to heat up before trying again. Also, when placing the meat in the pan be sure to lay the meat facing away from you. You want any oil splatters to hit the wall, not your clothes. Trust me on this, oil splatters are next to impossible to remove! And don’t forget to let the meat rest before slicing. It can be tempting to skip this step, especially if you’re crunched for time, but if you slice it straight from the oven you will lose all those tasty, precious juices and the pork will be dry and tough.
Portion the glaze out into two bowls – use one bowl for glazing the meat and serve the second bowl on the side in case anyone wants extra. And they will want extra! Just be sure not to use the same glaze or brush/spoon that has touched raw meat.
If you don’t have mango chutney you can substitute apricot or peach preserves. Sambal oelek is a spicy Southeast Asian chile sauce similar to the very popular sriacha, but less acidic and a little spicier. Feel free to substitute sriacha if that’s what you have on hand.
- 1 1-lb pork tenderloin
- ¼ cup mango chutney
- 2 tablespoons rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1½ teaspoons sambal oelek
- ¼ teaspoon salt
- 1 tablespoon olive oil
- Freshly ground black pepper
- Preheat oven to 400 degrees
- Using a sharp knife, remove excess fat and silverskin from the pork tenderloin. Season with salt and pepper.
- In a medium bowl whisk together apricot preserves and the next 4 ingredients (through salt) until well combined. Set aside.
- Pour olive oil into a large skillet and preheat over medium-high heat until oil is hot. Carefully place pork in the pan and let it cook for 2-3 minutes or until it develops a nice golden brown crust. Turn the pork and do this on each side. If necessary, reduce the heat to prevent the oil from burning in the pan.
- Using a pastry brush or a spoon, brush the apricot glaze on all side of the pork and place the pan in the oven to finish cooking, about another 5-7 minutes or when the pork has reached 145 degrees.
- Remove the pan from the oven, brush with additional glaze and let the pork rest 5-10 minutes.
- Transfer pork to a cutting board, slice and serve immediately.