Sweet and Spicy Pork Tenderloin Recipe for Sticky Glaze

Sweet and savory is one of my favorite flavor combinations, so a Sweet and Spicy Pork Tenderloin is perfect for me.

If you enjoy that balance of flavors, I think you’ll love this dish.

My go-to mix is Sriracha with a good BBQ sauce — they really bring out the best in the pork. The first time I made this, my youngest added ketchup, which led me to try a ketchup-plus-Sriracha version, but the honey BBQ and Sriracha combination quickly became the favorite.

Kids can be unpredictable with flavors, but experimenting at the table can lead to delicious results.

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I served these pork strips in handmade flatbread that had been lightly grilled, with lettuce and cucumber for a sandwich-style meal.

They also pair wonderfully with rice and steamed vegetables for a more traditional lunch or dinner, and even Asian dumplings would complement the flavors nicely.

The heat level can be adjusted easily: add less Sriracha if you prefer mild, or more if you like it hot. I enjoy spicy food, so I tends to increase the heat, but this recipe is flexible.

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Sweet and Spicy Pork Tenderloin

I recommend starting with less heat and tasting as you go — people vary widely in how much spice they enjoy.

This recipe is also adaptable: you can make it with beef, turkey, chicken, or other cuts of pork. Cooking times and flavor will change depending on the protein and cut you choose.

The glaze is rich and sticky when finished, and it’s perfect for dipping, filling sandwiches, or serving over grains.

I received lots of positive feedback for this recipe. When I migrated to WordPress some older comments didn’t carry over, but the reactions I did keep were enthusiastic — people love the balance of sweet and spicy here.

If you make this Sweet and Spicy Pork Tenderloin, please tag me on social media — I love seeing your photos and variations.

I’m most active on Instagram — tag @sandraseasycooking and use the hashtag #sandraseasycooking. If your account is private, feel free to DM me a photo.

Happy Cooking!!!

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Yield: 4 SERVINGS

Sweet and Spicy Pork Tenderloin

Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Easy and flavorful meal idea that comes together quickly.

Ingredients

2 tablespoons oil
8 oz pork tenderloin or another preferred cut
Pinch of salt (about 1/8 teaspoon) per slice, to taste
Pinch of ground black pepper (about 1/8 teaspoon) per slice
1 teaspoon ground ginger or minced fresh ginger

Sauce

1/4 cup BBQ sauce (honey BBQ works well)
2 tablespoons Sriracha (or substitute gochujang)
1 teaspoon soy sauce, or to taste
1/2 tablespoon fresh lemon juice
A drizzle of oil

Instructions

Slice the tenderloin into strips or bite-size pieces. Season each piece with a pinch of salt, ground black pepper, and ginger. If using fresh ginger, mince it and add it to the pan with the pork.
Heat oil in a skillet over medium-high. Cook the pork for about 5–6 minutes, turning occasionally, until it is no longer pink. You can also grill or bake the pork; note that oven or grill cooking may take longer.
While the pork cooks, whisk together the sauce ingredients in a bowl.
When the pork is cooked, optionally remove half of the oil from the pan, then pour the sauce in. If the pork was baked or grilled, warm the sauce in a sauté pan until bubbly, then add the cooked pork with 1–2 teaspoons of oil. Alternatively, heat the sauce, then return the meat to the sauce.
Stir and turn the pork so it becomes glazed on all sides. Reduce heat and cook for about 5 minutes more until the sauce is thick and bubbly.
Serve in a bun or flatbread, over rice, or alongside dumplings like potstickers.

Notes

If you prefer milder heat, reduce the Sriracha to 1 tablespoon and taste before adding more.
Use sugar-free BBQ sauce to lower carbs if desired.
For grilling: grill the pork and make the sauce separately to brush on or toss the strips in the sauce.
Substitute chicken, beef, or lamb as desired; adjust cooking times to suit the cut and thickness. Safe internal temperatures: pork 145–160°F depending on preference, chicken 165°F, beef according to desired doneness.

Nutrition Information

Yield

Serving Size

1

Amount Per Serving
Calories 418
Total Fat 28g
Saturated Fat 7g
Trans Fat 0g
Unsaturated Fat 17g
Cholesterol 67mg
Sodium 1095mg
Carbohydrates 22g
Net Carbohydrates 21g
Fiber 1g
Sugar 17g
Protein 20g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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