A dish perfectly balances a delightful mix of sweetness and heat, making it a crowd-pleaser for any meal. It’s simple to prepare and packed with bold flavors that will satisfy your cravings.
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Prep Time30 min
Cook Time10 min
Total Time40 min
Difficulty
Medium
Practical Cooking Tips
Let the pork rest at room temperature before cooking to ensure even doneness.
Use a meat thermometer to avoid overcooking; aim for an internal temperature of 145°F (63°C).
Sear the pork on high heat first to lock in juices and develop a nice crust.
Ingredients
0/11
Nutrition Facts
300Calories
Fat
12 g
Carbs
10 g
Protein
35 g
Fiber
1 g
Sugar
8 g
Sodium
450 mg
Serving Size: 1 serving
*Nutrition values are estimates and may vary.
Why This Dish Is Amazing
This dish offers a perfect balance of sweet and spicy flavors that complement the tender pork beautifully. It’s quick to prepare and makes for a satisfying meal any day of the week. Plus, the combination of spices adds a delightful kick without being overpowering.
Step 1
Gently heat your grill to medium-high. While it’s warming up, slice the pork tenderloin into about nine pieces and give them a light brush of olive oil. Sprinkle on some freshly ground black pepper to taste.
Step 2
Place the pork slices on the grill and cook for about 3 to 4 minutes on each side, until they’re no longer pink in the middle. Once done, transfer the meat to a plate and let it rest for around 5 minutes—that way, it stays juicy.
Step 3
While the pork is grilling, mix together the sugar, Worcestershire sauce, vinegar, Dijon mustard, chopped onion, minced garlic, red pepper flakes, and horseradish in a small saucepan. Heat it over medium, stirring occasionally, until the sauce is smooth and bubbling gently.
Step 4
When everything’s ready, spoon the sauce over the sliced pork and enjoy!
208
people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Best Foods To Serve With This
Serve this with steamed rice or roasted vegetables to soak up the flavorful sauce. A fresh green salad or sautéed greens also pair well, adding a light and refreshing contrast to the richness of the meat.
Keeping It Fresh
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to keep the pork moist, either in the oven or on the stovetop with a splash of water or broth.
Frequently Asked Questions
Can I use a different cut of pork instead of tenderloin?
Yes, pork loin or pork chops can work, but adjust cooking time to ensure they’re cooked through without drying out.
How do I know when the pork slices are fully cooked?
Cook until the pork is no longer pink inside and reaches an internal temperature of 145°F (63°C).
Can I make the sauce ahead of time?
Yes, you can prepare the sauce in advance and reheat it gently before serving.
What can I use if I don’t have red wine vinegar?
Apple cider vinegar or white wine vinegar are good substitutes.
How spicy is this recipe?
It has a mild to moderate heat from the crushed red pepper flakes and horseradish, but you can adjust the amounts to your taste.
Can I bake the pork instead of grilling?
Yes, bake at 400°F (200°C) for about 20-25 minutes, turning once halfway through.
Should I marinate the pork before grilling?
The recipe doesn’t require marinating, but you can marinate for extra flavor if desired.
What side dishes go well with this pork?
Roasted vegetables, rice, or a fresh salad complement the flavors nicely.
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