Spicy Pork Tenderloins With Chili And Black Vinegar
January 20, 2026
How to Make Spicy Pork Tenderloins With Chili And Black Vinegar
Pork tenders are a totally underappreciated source of protein. They’re lean, flavorful, easy to cook, and when marinated, take on flavor very well. One tender will feed 2 people. I often split the tender open and pound it out lightly to form a large 1⁄2-inch-thick circle of deliciousness.
6servings
1⁄6 recipe
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Step-By-Step Instructions:
- Combine soy sauce, sesame oil, vinegar, brown sugar, pepper, garlic, and ginger root in a medium bowl and put into a large, tightly sealed plastic bag. Marinate at least 15 minutes at room temperature or overnight in the refrigerator for best results.
- Preheat grill to medium-high heat and place on grill grate. Cook over direct heat for 15–18 minutes, turning occasionally until cooked through and crusted on the outside.
Nutrition facts
6 Servings
-
Serving Size
1⁄6 recipe
-
Amount per serving
Calories
175
- % Daily value*
-
Total Fat
5g
6%-
Saturated Fat
1.5g
8%
-
Saturated Fat
-
Cholesterol
80mg
27% -
Sodium
145mg
6% -
Total Carbohydrate
2g
<1%-
Dietary Fiber
0g
0% -
Total Sugars
1g
-
Dietary Fiber
-
Protein
29g
-
Potassium
480mg
10%
Ingredients
soy sauce (reduced-sodium)
1/8 cup
sesame oil (dark roast)
1 tbsp
Chinese black vinegar or rice vinegar
2 tbsp
light brown sugar
1 tbsp
fresh chili pepper, such as serrano, jalapeño, or Thai bird peppers (seeded and minced)
1
garlic (minced)
2 clove
ginger root (minced)
1 tbsp
pork tenderloin (trimmed of fat)
2 lbs