Sweet and Spicy Asian Pork Tenderloin & Sriracha Sauce

Here's a fun twist you can give your plain old fashion pork roast. No offense to a traditional roast, I love a good roast, but sometimes you just have to change it up a bit. You can use a pork loin roast with this recipe. I prefer the tenderloins which typically are more expensive. I just wait until a good sale and pick up a couple to freeze and you can find coupons for them too. What I love about this is you can adjust the heat to whatever your preference. My husband and I love really spicy food so we tend to go a little overboard. But in the recipe I think it's pretty toned down so feel free to add a little more Sriracha sauce or less if you prefer.

What is Sriracha Sauce?
Sriracha sauce is a hot chili sauce. It is made from sun ripened chilies that are ground into a smooth paste with garlic. It's found in the Asian food aisle in most supermarkets and grocery stores and you can find it in an Asian market. It is a hot sauce and is pretty potent so unless you are familiar don't go crazy or you'll burn your face off!

Sriracha Sauce

Like most people I prefer the Huy Fong brand. It's the one with the rooster on it.

Sweet & Spicy Asian Pork Tenderloin

What you need:
(1) approx. 22 oz. Pork Centercut Tenderloin
1 tsp oregano
1 tsp salt
1/2 tsp pepper
3/4 tsp garlic powder

1/2 cup Apricot Preserves
2 tbsp low sodium soy sauce
1 tbsp soy sauce
1 tsp garlic powder
1/2 tsp salt
1 tbsp water

Directions: 
Preheat oven to 350 degrees

combine 1 tsp salt, 1/2 tsp pepper and 3/4 tsp garlic powder and  tsp oregano and rub on pork tenderloin. Put pork on rack in a roasting pan.

Bake 20 minutes.

While pork is cooking mix together the apricot preserves and the last 5 ingredients. Wisk until worked together. Reserve 1/4 cup of mixture and set aside.

Spread half the remaining mixture over pork cook 10 minutes.

Spread the second half over pork and cook an additional 10 minutes or until pork is cooked to 155 degrees.
(WHY not the recommended 160?? during rest the pork will raise an additional 5 degrees to get it to a perfect 160 degrees).

Let rest approx. 10 minutes. Slice and enjoy using the reserved mixture for extra sauce after pork is sliced.