I am always on a hunt for a good spice or a hot sauce. I love spicy and hot food, although my definition of “hot” might be different from other people's. Safe to say, it’s probably “medium-hot” if I compare myself to a friend who can just spoon and eat Skhug which is a Middle Eastern hot sauce made from fresh hot peppers seasoned with coriander, garlic and various spices, and is very, very hot! Anyway, I am not the main fan of spicy and hot food in our family, this role is reserved to my husband. It’s so funny how every time I go grocery shopping and ask him what he wants, he produces a very predictable answer: “something hot” :) Wow! So, I keep hot chili sauces and fresh hot peppers in a fridge. Last time I decided to buy a new kind - Scotch Bonnet, and OMG, was it HOT!!! As soon as I cut the stem off and removed the seeds, I started to cough and my eyes watered. Later I checked this pepper on the web and on the pepper scale it’s 12 to 140 times hotter than Jalapeño.
Anyway, don’t you worry, I didn’t use the Scotch Bonnet peppers for my Hot and Spicy Pork Tenderloin with Clementine recipe. I used Sriracha sauce, cinnamon, freshly squeezed Orange juice and a soy sauce. The aroma and taste is so exquisite and unpredictable – I love it! The pork is hot but also has this hint of cinnamon, adding something very special to this spicy dish. And if you don’t want it to be very hot, just use less Chili Sauce or use the mild sauce instead. The contrast of spicy and fruity is amazingly delicious! Adding orange juice and clementine to the spicy meat was a genius idea because It Tastes Really Good! And if you want to know if I am going to make this again anytime soon? My answer is a definite uh huh.
Ingredients
1 Pork Tenderloin (mine was 600 g)
5 tbsp. Sesame oil
1 Bell Pepper
2 Clementine
2 cm Ginger
100 g Hot Chili sauce (I use Sriracha sauce)
1 tsp. Cinnamon
2 tbsp. Soy sauce
Orange juice from 1 Orange
Sesame seeds for garnishing (optional)
Directions
To speed the process, prepare all the ingredients:
Peel and finely cut ginger.
Clean Bell pepper and cut it into thin strips.
Wash and clean the pork. Trim the fat. Cut the tenderloin to medallions or small sticks.
In a frying pan over the high heat, heat 2-3 tbsp. Sesame oil.
Place pork medallions in one layer, leaving some space between the pieces to allow the better frying.
Fry the meat on both sides until nice golden brown.
When the meat is ready, remove it from the pan. Add a bit of oil to the same frying pan and transfer bell pepper. Fry it for about 5 minutes until soft, but not mushy. Add more oil if necessary.
Return the meat to the pan and fry it for 2 minutes.
In the meantime, peel clementines, divide them into sections and remove the white membranes.
Add Chili Sauce. If you don’t want your meat to be hot, use less Chilli Sauce or replace it with the milder or sweeter one.
Add ginger and cinnamon. The aroma at this point is unbelievable! The mix of hot chilli, spicy ginger and sweet cinnamon is just so amazingly special and unexpected.
Fry for a minute and add soy sauce and clementines (it could be easily replaced by tangerine, mandarin or chopped pineapple). Mix well.
Sprinkled with sesame seeds and serve with rice.
Bon Appetite!
Ingredients:
- 1 Pork Tenderloin (mine was 600 g)
- 5 tbsp. Sesame oil
- 1 Bell Pepper
- 2 Clementine
- 2 cm Ginger
- 100 g Hot Chili sauce (I use Sriracha sauce)
- 1 tsp. Cinnamon
- 2 tbsp. Soy sauce
- Orange juice from 1 Orange
- Sesame seeds for garnishing (optional)
The Cooking Tale
Hot and Spicy Pork Tenderloin with Clementine
Are you in a mood for something amazingly hot and unpredictable? Try this Hot and Spicy Pork Tenderloin with Clementine, a hint of cinnamon, ginger and freshly squeezed Orange juice. Sounds delicious? It sure is. I promise you won't be disappointed...
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Step by step:
To speed the process, prepare all the ingredients:1. Peel and finely cut ginger.
2. Clean Bell pepper and cut it into thin strips.
3. Wash and clean the pork. Trim the fat. Cut the tenderloin to medallions or small sticks.
4. In a frying pan over the high heat, heat 2-3 tbsp. Sesame oil.
5. Place pork medallions in one layer, leaving some space between the pieces to allow the better frying.
6. Fry the meat on both sides until nice golden brown.
When the meat is ready, remove it from the pan. Add a bit of oil to the same frying pan and transfer bell pepper. Fry it for about 5 minutes until soft, but not mushy. Add more oil if necessary.
7. Return the meat to the pan and fry it for 2 minutes.
8. In the meantime, peel clementines, divide them into sections and remove the white membranes.
9. Add Chili Sauce. If you don?t want your meat to be hot, use less Chili Sauce or replace it with the milder or sweeter one.
10. Add ginger and cinnamon.
11. Fry for a minute and add soy sauce and clementines (it could be easily replaced by tangerine or mandarin). Mix well.
12. Sprinkled with sesame seeds and serve with rice.
Bon Appetite!
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