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Better Than Hot Pork Tenderloin

If you crave hot food, this pork tenderloin is destined to become a favorite. Sriracha hot chili sauce imparts enough heat to the pork so that you're not likely to forget it!

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1 tablespoon canola oil
1 tablespoon (or less) Sriracha hot chili sauce or favorite hot pepper sauce
1 tablespoon Splenda or other artificial sweetener
1 tablespoon soy sauce
1 tablespoon minced fresh ginger
2 teaspoons chopped green onion
1 teaspoon Asian sesame oil
1 clove garlic, minced
1 pork tenderloin (1 pounds)


Serves: 4


T o make the Fiery Marinade, combine all the ingredients except for the pork in a large resealable plastic bag and blend well. Add the pork tenderloin and turn to coat all over. Seal the bag, and refrigerate for several hours or overnight, turning the pork at least once.

Preheat oven to 325 degrees F. Lightly coat a shallow pan with a nonstick vegetable spray.

Remove the pork tenderloin from the marinade (reserve the mari­nade). Place the pork in the prepared pan. Bake for 45 to 55 minutes or until a meat thermometer registers 150 to 155 degrees F, occasion­ally basting the pork with the reserved marinade. Transfer the pork to a carving board and cover loosely with foil. Cool at least 10 minutes be­fore carving it into thin slices.

To serve, place overlapping slices of pork on each of four dinner plates, dividing evenly among the servings.


lg carbohydrates, 257 calories, 36g protein, 11g fat, 0g dietary fiber, 330mg sodium, 101mg cholesterol

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