Get ready to transform your dinner routine with a mouthwatering dish that combines the succulence of perfectly cooked pork tenderloin with the crisp, vibrant crunch of asparagus. This Sweet and Spicy Pork and Asparagus recipe is not just a meal—it's a culinary adventure that will tantalize your taste buds and leave you craving more. In just 35 minutes, you'll create a restaurant-quality Asian-inspired dish that looks impressive but is surprisingly simple to prepare.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 pound pork tenderloin, sliced
- 1 bunch asparagus, trimmed
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon sriracha sauce
- 2 cloves garlic, minced
- 2 tablespoons sesame oil
Instructions
- Prepare ingredients by slicing pork tenderloin into thin, uniform strips approximately 1/4 inch thick. Trim woody ends from asparagus and cut into 2-inch segments.
- In a medium mixing bowl, whisk together soy sauce, honey, sriracha sauce, minced garlic, and 1 tablespoon of sesame oil to create the marinade. Reserve 2 tablespoons of this mixture separately for later glazing.
- Place sliced pork into the marinade and let sit for 10-15 minutes at room temperature to absorb flavors, ensuring even coating.
- Heat remaining tablespoon of sesame oil in a large skillet or wok over medium-high heat. Once oil is shimmering, add marinated pork strips and cook for 3-4 minutes, stirring occasionally until meat begins to brown and caramelize.
- Add asparagus to the skillet and continue cooking for an additional 4-5 minutes, tossing frequently to ensure even cooking and slight charring.
- Pour reserved marinade over the pork and asparagus, stirring to coat and create a glossy glaze. Cook for an additional 2 minutes until sauce thickens slightly.
- Remove from heat and let rest for 2-3 minutes. Transfer to serving platter, ensuring even distribution of pork and asparagus.
- Optional: Garnish with sesame seeds or sliced green onions before serving. Best enjoyed immediately while hot and glazed.
Tips
- Slice Uniformly: When cutting pork tenderloin, aim for consistent 1/4-inch thick strips to ensure even cooking and optimal flavor absorption.
- Marinating Magic: Don't rush the marinating process. Letting the pork sit in the marinade for 10-15 minutes allows the meat to absorb those delicious sweet and spicy flavors.
- High Heat is Key: Use a large skillet or wok and cook on medium-high heat to achieve that perfect caramelization and slight char on both pork and asparagus.
- Watch Your Timing: Asparagus cooks quickly, so add it after the pork has started browning to prevent overcooking and maintain its crisp texture.
- Sauce Control: Reserve some marinade before adding raw meat to use as a final glaze, which adds an extra layer of flavor and shine to your dish.
- Garnish for Glamour: A sprinkle of sesame seeds or sliced green onions can elevate the dish's visual appeal and add a fresh, aromatic touch.
- Serve Immediately: This dish is best enjoyed hot, straight from the pan, when the glaze is still glossy and the asparagus is tender-crisp.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 12g
Protein: 28g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 75mg
