Szechuan Pork Tenderloin
Embark on a fiery flavor adventure with Szechuan Pork Tenderloin, a bold and aromatic dish that's perfect for spice lovers. This quick and easy recipe combines tender pork medallions seared to golden perfection with an irresistible sauce crafted from soy sauce, hoisin sauce, and the unmistakable tingle of toasted Szechuan peppercorns. Infused with garlic, fresh ginger, and just the right kick of red chili flakes, this dish achieves the perfect balance of sweet, savory, and spicy. Finished with a glossy cornstarch-thickened glaze and garnished with vibrant green onions and sesame seeds, this pork tenderloin is as visually appealing as it is tantalizing. Ready in under 35 minutes, it's ideal for a weeknight dinner served over steamed rice or alongside crisp stir-fried vegetables. Perfect for fans of spicy Asian cuisine, this Szechuan-inspired recipe will elevate your dinner game!
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp Szechuan peppercorns (toasted and ground)
- 3 garlic cloves (minced)
- 1 tbsp fresh ginger (grated)
- 1 tbsp brown sugar
- 1 tsp red chili flakes
- 1 tsp cornstarch
- 1 tbsp water
- 2 tbsp vegetable oil
- 2 green onions (chopped)
- 1 tbsp sesame seeds (for garnish)
Instructions
Trim any silver skin from the pork tenderloin and cut it into thin medallions, about 1/2 inch thick.
In a medium bowl, whisk together soy sauce, hoisin sauce, rice vinegar, ground Szechuan peppercorns, garlic, ginger, brown sugar, and red chili flakes. Reserve 2 tablespoons of this mixture for later use.
Place the pork medallions into the bowl with the marinade and toss to coat. Cover and marinate for 15-20 minutes at room temperature.
In a small bowl, mix the cornstarch and water to create a slurry; set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Once the oil is hot, remove the pork medallions from the marinade (shaking off excess liquid) and sear them in batches, ensuring not to overcrowd the pan. Cook each batch for 2-3 minutes per side or until caramelized and slightly crispy. Remove the pork from the pan and set aside.
Reduce the heat to medium. Pour the reserved 2 tablespoons of marinade into the skillet and allow it to bubble for 1-2 minutes.
Add the cornstarch slurry to the pan and stir continuously until the sauce thickens, about 30 seconds to 1 minute.
Return the cooked pork to the skillet and toss it in the sauce to coat evenly. Cook for an additional 1-2 minutes to heat through.
Transfer the Szechuan pork tenderloin to a serving dish. Garnish with chopped green onions and sesame seeds.
Serve immediately with steamed rice or stir-fried vegetables.
Nutrition Facts
Calories |
1114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 19.6 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 3824 mg | 166% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 22.6 g | ||
| Protein | 123.1 g | 246% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 312 mg | 24% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2973 mg | 63% | |
*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.
