Ingredients
Units
Scale
- 3 lb. Boneless Pork Tenderloin
Rub for the Pork:
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. red pepper flakes
- 1 tsp. garlic powder
- 2 tsp. sesame oil
For the Scallions:
- 1 bunch of scallions - chopped
- 2 tbs. honey
- 2 tbs. cider vinegar
- 1/4 tsp. salt
For the Strawberry Sauce:
- 3 - 4-inch piece of fresh ginger - chopped finely
- 2 tbs. apple cider vinegar
- 3/4 cup strawberry preserves
- 4 cloves of garlic - chopped finely
- 1/4 tsp. salt
Instructions
For the Pork:
- Combine the scallions with the salt, vinegar and honey and toss.
- Combine the ingredients for the rub and massage it into all the crevices of the pork and all around the pork.
- Heat a large cast iron frying pan and place the pork in the pan. Allow the pork to get a nice char on all sides.
For the Strawberry Sauce:
- Combine all of the ingredients for the sauce and stir.
- Spoon this over the pork after the pork has charred on all sides.
- Keep basting the pork with the glaze as the pork is cooking in the pan..
- Cook 18-20 minutes or until a thermometer reads an internal temperature of 145° F. for medium doneness or for a more well-done tenderloin up to 160 ° F.
- Loosely cover the pan the last 3 - 4 minutes of cooking, then take the cover off.
- Let the pork rest for a 4 – 5 minutes before slicing.
- Slice the pork on a diagonal.
- Drizzle strawberry glaze over the pork and a bit of the scallion mixture over the pork.
- Any remaining scallion mixture may be tossed with either wild or white rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1
