I know I say this about basically every single recipe I put on my site…but….
OMG this is SO good!! My juice-cleansing self is salivating just thinking about it. Maybe I’ll make it when I am back in LA on Thursday night…hmm….anyway!
Making this recipe was the first time I had ever cooked pork!!
(Other than bacon, but I feel like that doesn’t really count, right?)
You would think my first time wouldn’t have been the best time, but OMG…this dish is amazing!
I don’t eat much pork, partly because I just didn’t eat much of it growing up, but also because it’s just not something I really order at a restaurant when I go out…so I never thought to make it at home.
I saw a sweet and sour pork recipe online and was inspired to give it a try, with my own twists of course. Duh! And the outcome was nothing short of delicious.
So delicious in fact, that this recipe is in our regular rotation at chateau FitKat…yep, making that a thing! Haha! It is spicy, sweet and full of flavor. And the coconut rice is the perfect island-y compliment!
Pork tenderloin is also a very lean meat. It has 154 calories per 4oz serving, and a very low fat content. But it still manages to be juicy and tender beyond belief- chicken could not come out like this does! And with the addition of the glaze, it is so tasty, with minimal added calories. YAY! I love the sound of that!
The recipe is super simple- you just pop it in the oven and then glaze it part way through, and ta da!
If you re making it with the coconut rice, make sure to set the rice at the appropriate time, so the pork isn’t sitting for too long waiting for the rice to be done.
*Since I am still knee deep in my clean-eating-for-the-movie-shoot-mode I eat this with salad and a side of veggies or cauliflower rice, instead of the coconut rice*
Hawaiian Glazed Pork Tenderloin with Coconut Rice
1 lb pork tenderloin
1 tsp garlic powder
1/2 tsp salt
1/2 tsp fresh black pepper
1/2 cup sweet chili sauce (I use Trader Joes because it is lower in calories and sugar than other ones!)
2 tsp Sriracha (use 1 tsp if you don’t like too much spice!)
1 tbsp honey
For the Coconut Rice:
1 cup jasmine rice
1 cup light coconut milk (from a can)
1/3 cup water
Heat the oven to 375 degrees F. Line a baking sheet with tin foil and place a lifted wire rack on top of the foiled pan. Spray the wire rack with cooking spray, lightly. In a bowl, combine the salt, garlic powder and black pepper. Roll the pork tenderloin in this spice mix to coat well- rub it in! Let this sit for about 10 minutes while you prep the rest of the stuff. Next, put the rice, coconut milk and water into a rice cooker (or on your stove top if you cook it that way)! Set the rice cooker to go, or cook according to the directions on your rice container. I like to set the rice now so its waiting for me when the pork is ready.
In a small bowl, combine the chili sauce, Sriracha and honey and mix well. Reserve 3-4 tablespoons of this glaze and set it aside in another small bowl (this is for dipping/drizzling…yum!)
Put the pork on top of the prepared wire rack on the pan, and put it in the oven for 20 minutes.
After 20 minutes, take it out and brush (with a basting brush- I use this silicone one that I love) the larger portion of glaze all over it, on both sides. Coat it well all over!! Put the glazed pork back in the oven for about 15 minutes. If you are using a meat thermometer, it should read 145-155 degrees F at the thickest part of the tenderloin. I like mine to be somewhere around 150 degrees, so it is nice and tender. Linking my meat thermometer picks below lovelies!
Remove the pork from the oven and transfer it to a cutting board. Slice the pork and serve it over the coconut rice- which will DEF be done by now! Toss up a little Simple Kale Salad and you’re all set with a high protein, healthy, delicious meal!