This recipe was amazing! The pork turned out so tender, and the flavor was spicy yet delicious. We used it for pork sandwiches, and it was perfect.
- 1 lb Pork Tenderloin, cut into strips
- 1 Tbsp (16g) Chili Oil
- 1 tsp Garlic Powder
- 1 tsp Ground Ginger
- 1/2 tsp Kosher Salt
- 1/2 tsp Black Pepper
For the Sauce
- 3-4 cloves (20g) Garlic, roughly chopped or minced
- 1/4 C (60g) Lite Pancake Syrup*
- 1/4 C (60g) Lime Juice (about 2 medium limes)
- 2 Tbsp (60g) Gochujang**
- 1 Tbsp (15g) Soy Sauce
- Cut a pork tenderloin into 1/2″ rounds and then cut each round into 2-3 strips. The strips should be about 2-3 inches long or roughly the size of your pinky or ring finger.
- Use a paper towel to pat the pork dry before adding the strips of pork to a bowl and toss in the chili oil before adding the ground ginger, garlic powder, salt, and pepper. Toss/stir until evenly coated. Set aside.
- Mix the sauce ingredients in a small bowl and mince or chop the garlic. Set both aside.
- Heat a large skillet over medium-high heat. Once hot, add the pork strips in an even layer. Cook for 3-4 minutes or until there’s a small amount of pink remaining in the center. Flip and cook for an additional 1-2 minutes until fully cooked (165ºF internal temp). Transfer the cooked pork to a plate.
- Add the minced garlic to the skillet and toast until fragrant, about 30 seconds, before adding the sauce. Scrape any crispy bits of the bottom of the skillet and cook until the sauce thickens, about 45-60 seconds. Be sure to stir to avoid burning.
- Turn off the heat, add the pork back to the skillet, and stir to coat the pork in the sauce. Serve with toasted sesame seeds, scallions, cilantro, and/or lime wedges.