Pork tenderloin can be used in many ways. I like to dice leftover tenderloin for pork fried rice, slice it into 3″ thick slabs to butterfly and stuff, pan fry, and one of my favorites – Sweet & Spicy Pork Tenderloin.
Adjust the amount of crushed red pepper to suit your tastes, but be careful to not overwhelm the sweetness of the sauce. Pork tenderloin is mild.
Sweet & Spicy Pork Tenderloin
Place the tenderloin in a slow cooker. Add 1/2 cup beef stock.
Mix 2 tablespoons of brown sugar with the crushed red pepper. Pat onto the tenderloin.
Cook on low for 6 to 8 hours.
While the pork is cooking: mix the soy sauce, rice wine vinegar, 1/4 cup oil, the remaining beef stock, 1 tablespoon of brown sugar and mix until the sugar is dissolved. Let sit until the pork is cooked.
Remove the tenderloin from the slow cooker and cut it into 2" thick slices. Pull the pork apart using forks or your fingers.
Heat the remaining olive oil in a large skillet over medium-high heat. Add the pulled pork. Brown the meat without stirring, 3 to 5 minutes.
Add the sauce to the pork and stir until it is well blended.
Serve with rice and vegetables.