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

Course Main Dish
Cuisine American
Author Robin Follette


  • 2 pound pork tenderloin
  • 1/4 cup Brown Sugar
  • 1/2 teaspoon crushed red pepper
  • 3/4 cup beef stock divided
  • 1/2 cup soy sauce
  • 1/4 cup rice wine vinegar or apple cider vinegar
  • 1/2 cup olive oil


  • 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.