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Company Pork Tenderloin

(5 Votes)
SERVES
4
COOK TIME
50 Min

Don't let the name fool you, 'cause this pork tenderloin is fancy enough to serve to company but certainly just as at-home on your weeknight dinner table. The simple blend of Asian seasonings will make this dish one of your favorite Chinese pork recipes.

What You'll Need

  • 1/2 cup bottled sweet-and-sour (duck) sauce
  • 1 tablespoon plus 1 teaspoon soy sauce
  • 1/8 teaspoon ground red pepper (see Note)
  • 2 pork tenderloins (1-1/2 to 2 pounds total)

What to Do

  1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil, then coat foil with cooking spray.
     
  2. In a measuring cup, combine sweet-and-sour sauce, soy sauce, and ground red pepper; mix well. Place pork on baking sheet and pour half sauce over top.
     
  3. Bake 45 to 50 minutes, or until little pink remains for medium-well, or no pink remains for well-done. Slice thinly and serve topped with remaining sauce.

 

Notes

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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What size bottle of sweet sour sauce?

Hello! - You can buy any size of any variety duck sauce you prefer, so long as you can get a 1/2 cup out of it. You will need at least a 4-ounce bottle for this recipe. Enjoy!

I am allergic to soy, is there something I can use instead?

Hey there, you can try Worcestershire sauce.

We loved this, but the sodium content pushes it to the limit for us (or I'd have given this 5 stars). Could this be converted to a crock pot recipe and still retain the flavor but possibly reduce the sodium?

Hello Francis! You can use low-sodium soy sauce to lower the sodium content in this recipe. You can also make it in your slow cooker! Just cook on low for 4-5 hours. Enjoy!

This dish is delicious, I have made it several times, even the kids like it.

Finding a good recipe for a pork roast is difficult. Living on a very low income, I found a boneless pork shoulder roast for 1.59 a pound. I am trusting this will do me honors!!

made this last week was the best pork loin I ever had so moist... you couldn't even taste the hot pepper seeds was nervous about them... Cause my mother in law always complains about stuff like that she didn't even notice.... Just the right amount.... Thanks again for another keeper in my book....

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