Spicy Pork

Cut each tenderloin in half lengthwise. Cut each long strip as thinly as you can so that you end up with thin little medallions of pork. Add pork to a medium bowl; set aside.

Toss pork pieces with sesame oil, salt, pepper and garlic powder until thoroughly combined.

Chop green onions into 2-inch pieces, reserving ends to be chopped as garnish later.

Combine sauce ingredients then stir well; set aside.

Add just enough vegetable oil to coat the bottom of a very large skillet or wok then heat over high heat.

Once skillet is very hot, add 1/4 of the pork in a single layer (cook in batches to ensure the pork cooks correctly). Cook for 2 minutes without disturbing (to get a good sear), then stir and continue cooking until pork is nicely browned.

Remove to a bowl or plate then continue cooking the rest of the pork, adding more vegetable oil as needed.

Once all the pork is browned, add onion pieces to the skillet then sauté for 1 minute. Reduce heat to medium-low then add the sauce. Cook sauce with onions for 3 minutes then add the seared pork and stir to coat.

Serve with white rice and garnish with fresh chopped green onions.

RECIPE UPDATE: I made a few changes to the original recipe in 2024. I updated the recipe from one tenderloin to two because they're usually packaged that way (more or less doubling the sauce). I also removed the wet ingredients (soy sauce and sriracha) from the initial seasoning of the pork because the added moisture made it harder to get a crispy sear on the meat. If you're looking for the old version, the "marinade" ingredients for ONE tenderloin were: 1 Tbsp each sriracha and soy sauce, 1/4 tsp each salt and pepper.