Pork Loin in a Garlic Chili Sauce
Transform your dinner table with this bold and flavorful Pork Loin in a Garlic Chili Sauce! This irresistible dish features tender, juicy pork loin seared to golden perfection and roasted in a savory blend of garlic, soy sauce, and fiery chili flakes. A touch of honey adds subtle sweetness while rice vinegar balances the flavors, creating a luscious, tangy sauce that thickens beautifully with a cornstarch slurry. The dish is made entirely in one skillet for easy cleanup, transitioning seamlessly from stovetop to oven. Perfect for weeknight meals or special occasions, this 40-minute recipe delivers restaurant-quality results and pairs wonderfully with steamed rice or roasted vegetables. Garnished with fresh parsley for a burst of color, it’s a surefire way to excite both your taste buds and dinner guests.
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Recipe Information
Ingredients
- 2 pounds Pork loin
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 6 cloves Garlic cloves, minced
- 1 teaspoon Red chili flakes
- 2 tablespoons Tomato paste
- 3 tablespoons Soy sauce
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 1 cup Chicken broth
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin dry with paper towels. Season it on all sides with salt and black pepper.
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the pork loin on all sides until golden brown, about 2–3 minutes per side. Remove the pork loin from the skillet and set aside.
Reduce the heat to medium and, in the same skillet, add the minced garlic and red chili flakes. Sauté for about 1 minute or until fragrant.
Stir in the tomato paste and cook for another 1 minute, stirring constantly.
Add the soy sauce, honey, rice vinegar, and chicken broth to the skillet. Stir well to combine, scraping up any brown bits from the bottom of the pan.
Bring the sauce to a simmer, then return the pork loin to the skillet. Spoon some of the sauce over the pork.
Transfer the skillet to the preheated oven and roast the pork for 25–30 minutes, or until the internal temperature reaches 145°F (63°C). Baste the pork with the sauce every 10 minutes during cooking.
While the pork rests, make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl. Bring the skillet with the sauce back to the stove over medium heat and stir in the slurry to thicken the sauce. Cook for 2–3 minutes until the sauce is glossy and thickened.
Slice the rested pork loin into thin slices, drizzle with the garlic chili sauce, and garnish with chopped parsley. Serve warm.
Nutrition Facts
Calories |
680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 1204 mg | 52% | |
| Total Carbohydrate | 15.6 g | 6% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 10.1 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1210 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
