Makes 4 servings
Hands-on time: 20 minutes
Total preparation time: 40 minutes
Two 1- to 1 1/4-pound pork tenderloins, trimmed and patted dry
1/4 cup hot chili sauce (preferably sriracha)
2 teaspoons sugar
1 teaspoon kosher salt
Preheat the oven to 400°F. Place the tenderloins in a lightly oiled roasting pan. Mix together the hot chili sauce, sugar, and salt. Spread the mixture over the tenderloins and roast the pork for about 25 minutes until the center is still slightly pink (145°F on an instant read thermometer).
Remove the tenderloins from the oven when they have finished cooking. Cover them loosely with aluminum foil and set them aside 10 minutes. Slice and serve one tenderloin. Wrap and refrigerate the remaining tenderloin to make Vietnamese Style Bahn Mi the next day.
This recipe is a keeper — deceptively simple — as long you already have Siracha in the fridge you’re good to go. Just enough heat to give the pork a little zing that your taste buds will love. Thanks, Sara.
This is absolutely WONDERFUL. I did just as the recipe instructed, but I cooked the pork in the crock pot. If you haven’t tried this recipe, you are missing out, Adding this to my favorite recipes. We are also offering online meat delivery Services. please visit: https://www.beckandbulow.com