This is an easy way to prepare pork tenderloin, resulting in juicy pieces of meat covered in a great tasting sauce.
a few grinds of freshly cracked pepper
a few pinches ground cayenne
1 lb pork tenderloin
3 tbsp soy sauce
3 tbsp water
1 tbsp cider vinegar
1-2 cloves garlic, minced or pressed
2 tsp honey
2 tsp coconut oil or a high temperature oil
Sprinkle the pork tenderloin evenly with the pepper and cayenne. Don't add salt as the finished sauce will be salty enough. Set aside.
In a small bowl combine the soy sauce, water, vinegar, garlic and honey. Set aside.
Heat the oil in a skillet over a high flame. Fry the pork tenderloin, turning it from time to time until it's evenly browned all over; about 5-6 minutes.
Lower the flame to medium-low, cover the pork loosely with a piece of foil and fry for about *7-10 minutes. Turn the meat over and cover with foil again and fry for another 7-8 minutes. At this point start checking the internal temperature of the thickest portion of the tenderloin. You want it to reach **just shy of 145°F. Remove to a warmed plate and cover with the foil.
*The cooking times will vary, depending on the temperature of your pork tenderloin when you begin. Mine took about 30 minutes in total because it was practically straight out of my refrigerator and still cold. It will cook much faster if it's room temperature, so adjust accordingly.
**145°F is the lowest recommended temperature for cooked pork resulting in a juicy piece of meat with a slightly pink centre. You will be placing the pork onto a warmed plate and covering it with foil. The pork will continue to heat up a bit as it sits there.
Pour the sauce mixture into the skillet and stir up the browned bits into the sauce as it heats up. Bring to a strong simmer and cook for about 30-45 seconds. Remove from heat.
Cut the the pork tenderloin into slices and place onto a serving plate. Spoon the sauce evenly over the cut meat. Serve.