Thai Sweet Chili Pork Tenderloin Meal Prep
Store bought Thai chili sauces are full of processed sugars and preservatives. Make your own at home with a natural sweetener in only 10 minutes. This pork roast is marinated in chili sauce, and baked, then drizzled with more chili sauce. Serve with rice or cauliflower rice and lots of steamed vegetables.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Servings: 6 meals
- 1 2lb pork tenderloin
- 1/4 cup Coconut Aminos
- 1/2 tsp Salt
- 3 cups steamed rice
- 3 cups steamed green beans
Thai Chili Sauce
- 1 tbs sesame oil
- 1/4 cup red Thai chilis or red jalapenos, finely minced
- 2 tbs garlic, finely minced
- 1 cup Water
- 1/2 cup Honey
- 1/2 cup rice wine vinegar
- 1 tbs arrowroot powder
- 3/4 tsp Salt
Prepare the Thai sweet chili sauce by adding the sesame oil to a small frying pan over medium high heat.
Add the minced chilis and garlic, and saute for about 5 minutes until both have softened.
Add the rest of the ingredients, including arrowroot, and whisk until the sauce begins to simmer and thicken. Set aside.
Marinate the pork roast with coconut aminos, salt, and ½ cup of the Thai sweet chili sauce. Allow to marinate for 30 minutes up to overnight.
Preheat oven to 425 degrees F.
Add the pork to a baking dish, and add all the marinade into the dish along with the pork.
Cover the baking dish with foil, and bake for 20-30 minutes, depending on the size of your roast.
Uncover, and baste with the juices. Allow to continue baking for 10-20 minutes, depending on desired doneness.
Serve with rice and vegetables, and drizzle with additional Thai sweet chili sauce.
Nutrition for 1 out of 6 servings:
35g Protein | 62.3g Carbs | 6g Fat | 3g Fiber | 446 Calories
Serving: 1meal | Calories: 446kcal | Carbohydrates: 62.3g | Protein: 35g | Fat: 6g | Fiber: 3g