By Drove Tuesday, short.
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Gayle had a moderately hard week. Tired. Ate little. I called doctor. Adjusted. By Sunday she was better.
Prom is Saturday. Justin rented a tux. Tyler wore his graduation suit he had bought already. They took photos on the front porch. Dave took the photos. I cried. Josie took a photo of me crying and sent it to Amber, who called me laughing.
Sunday: pot roast.
After the week we’d had — watching Gayle struggle and slowly come back, and then standing on the front porch sobbing while Dave photographed the boys in their tux and graduation suit — I needed Sunday to feel like a reset. Pot roast was the plan, but when I opened the fridge I had a pork tenderloin staring back at me, and honestly, this Tropical Sweet and Spicy version turned out to be exactly the kind of bright, warm, slightly celebratory dinner the day called for. Something that felt a little special without asking too much of me.
Tropical Sweet and Spicy Pork Tenderloin
Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min | Servings: 4
Ingredients
- 1 1/2 lbs pork tenderloin, trimmed
- 2 tablespoons olive oil
- 3 tablespoons pineapple preserves or mango jam
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sriracha or chili garlic sauce (adjust to taste)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- Fresh cilantro and lime wedges, for serving
Instructions
- Preheat oven. Preheat your oven to 425°F. Line a rimmed baking sheet or oven-safe skillet with foil and set aside.
- Make the glaze. In a small bowl, whisk together the pineapple preserves, soy sauce, honey, sriracha, garlic, ginger, paprika, salt, and pepper until smooth.
- Sear the tenderloin. Heat olive oil in an oven-safe skillet over medium-high heat. Pat the pork tenderloin dry and sear on all sides, about 2–3 minutes per side, until golden brown.
- Glaze and roast. Brush the tenderloin generously with the tropical glaze, reserving a few tablespoons. Transfer the skillet to the preheated oven and roast for 18–22 minutes, brushing with reserved glaze halfway through, until the internal temperature reaches 145°F.
- Rest and slice. Remove from the oven and let the pork rest for 5 minutes before slicing into 1/2-inch medallions. Drizzle any pan juices over the top.
- Serve. Arrange on a platter, garnish with fresh cilantro and lime wedges, and serve alongside rice or roasted vegetables.
Nutrition (per serving)
Calories: 310 | Protein: 36g | Fat: 10g | Carbs: 18g | Fiber: 0g | Sodium: 520mg