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Sweet chili pork tenderloin & Asian style salad

20 minutes Cook time 20 minutes Prep time 4 servings


Salad ingredients


In The Oven

  1. In a bowl, combine chili sauce, soy sauce, brown sugar, ginger and garlic. Season with salt and pepper.
  2. Place pork tenderloins in a glass dish and coat with 60 mL (¼ cup) of chili sauce mixture. Cover and marinate for 1–8 hours in the refrigerator (optional if in a hurry). Reserve remaining chili sauce mixture for salad.
  3. Place oven rack in middle position. Preheat oven to 190 °C (375 °F).
  4. In a large oven-safe skillet set over medium-high heat, heat oil and brown pork tenderloins for 3 minutes on each side. Continue cooking for about 12–15 minutes or until a thermometer inserted in the centre of the tenderloin reads 60 °C (140 °F) for medium rare. Transfer to a plate and let stand for 10 minutes.
  5. Meanwhile, for the salad, add vegetable oil, sesame oil and juice from half the lime to the reserved chili sauce mixture. Cut other half of lime into wedges.
  6. In a large bowl, mix napa cabbage, carrots, pear and herbs. Drizzle with dressing. Season with salt and pepper.
  7. Place tenderloins on a cutting board and slice. Serve pork slices warm or cold on the salad. Top with bean sprouts and nuts. Serve with lime wedges.

Sous vide

Nutritional value per serving

  • 457 calories
  • 41 g of protein
  • 19 g of fat
  • 35 g of carbohydrates
  • 5 g of fibre
  • 22 g of sugar
  • 717 mg of sodium
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