Soaking in the last bit of summer by grilling up this juicy pork tenderloin and I really am so impressed with how it turned out *pats self on the back.*
My absolute favorite way to eat pork tenderloin is to give it an Asian-inspired flair, thus the Kung Pao Pork Tenderloin was born. It is so easy to make and OMG is it delicious. I know it looks fancy as heck all laid out on the green beans like it belongs at some millionaire’s dinner party, but I swear it’s so simple to whip up and it is sure to impress the next time you host. I was also surprised how budget friendly this meal was!!
The pork was about $5 and the total meal cost about $15 to make (I had the sauces in my pantry already). I tested it both on the grill and on the stove-top/oven- both came out fabulous but I love grilling because it doesn’t heat up your whole house like the oven does
Kung Pao Pork Tenderloin
- 1 lb pork tenderloin
- 1/4 cup soy sauce
- 2 tbsp sesame oil
- 1 tbsp water
- 1 tsp rice wine vinegar
- 2 tsp honey
- 1 tsp sriracha
- 2 cloves garlic minced
- 1/2 tsp freshly cracked black pepper
- 2 tsp sesame oil
- 1 bell pepper sliced
- 1/4 onion sliced
- 1/4 cup peanuts
- 1 tsp tapioca flour optional
- Remaining marinade see instructions
- Green beans
- Steamed rice
In a small bowl, whisk together all marinade ingredients and pour over the pork. Either store in a Tupperware or bag and refrigerate for at least 2 hours or overnight.
Heat your grill so one side is high heat and the other side is low. Remove the tenderloin from the marinade but don’t dump out the liquid! We will need it later.
Brown the tenderloin on all 4 sides for about 1-2 minutes on the high heat side. Move over to the low heat side and cook for about 5 minutes on each larger, flatter side until the internal temperature is 145 degrees. You can also sear it on a HOT cast iron for 2-3 minutes each side then bake at 400 for 10-12 minutes if you do not have a grill.
While the pork rests (10-15 min), make the kung pao topping. In a sauté pan over medium/high heat, add your sesame oil then the bell pepper, onions and peanuts. Sauté for about 6-8 minutes or until veggies begin to soften and char slightly. Add in the remaining marinade and your tapioca flour to thicken (optional). Let it cook for another 2-3 minutes.
Slice your pork into thick medallions and top with the Kung Pao mixture. I served over green beans with steamed rice.