 | I have been obsessed with Thai Sweet Chili sauce for years. Back in the wedding planning days, my friends and I would always go to this one sushi restaurant for happy hour after our bridal fittings with Arlene, the best seamstress ever. The sushi was good, but I was completely obsessed with the calamari they served. It was very lightly battered and a small dish of sweet chili sauce was on the side, perfect for dipping. I always keep a bottle in our fridge and I decided to try it as a glaze for pork tenderloin. It was perfection. I served it over Edamame Succotash, which was the perfect pairing. |
1 pork tenderloin
½ cup Thai sweet chili sauce
2 tablespoons soy sauce
2 teaspoons minced ginger
1 clove garlic, minced
Preheat the oven to 400 degrees. Grease a shallow baking dish with cooking spray. Place the pork tenderloin in the prepared dish. Bake the pork tenderloin for 10 to 15 minutes, until the internal temperature reaches 145 degrees. Whisk together the sweet chili sauce, soy sauce, ginger and garlic. Brush the sauce over the pork tenderloin and return to the oven for 5 minutes more. Remove the pork from the oven, cover with foil and let rest for 10 minutes more. Slice and serve with the sauce from the baking dish spooned over top.
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