This Asian Pork Tenderloin is so juicy, tender and flavorful. It’s something that your kids will love because of its sweet flavor!
Freeze the pork in the freezer for 30 minutes, until firm around the edges.
Combine brown sugar, garlic, ginger, light soy sauce, and sesame oil into a bowl. Set aside.
For tender meat: first, you need to remove the silverskin then cut the pork tenderloin against the grain into small thin slices. Transfer into a bowl or a resealable plastic bag. Pour in the sauce and gently shake until the meat is covered in sauce, then put it in the fridge for 10 minutes or up to 2 hours.
Heat up 1 tablespoon vegetable oil in a large skillet over medium-high heat then cook the first batch of loin undisturbed, until dark brown underneath for about 1 - 1.5 minutes (depending on the thickness). Toss the meat, breaking up using tongs or wooden spoon and continue cooking on the side for 1 - 1.5 minutes or until brown. Season with salt and pepper if needed.
Wipes the skillet to clean excess dirt and heat 1 tablespoon oil, cook the remaining meat for about 1 - 1.5 minutes or until brown on each side. Season with salt and pepper if needed.
Add a generous amount of rice, pork meat, spinach salad, carrots, scallion, radish and spicy sauce into a bowl. Enjoy!
Brown Sugar: I used Trader's Joe Organic Brown Sugar (contains 4 grams of carb per 1 teaspoon).
Light Soy Sauce: I used Kikkoman brand.
Sesame Oil: I used Lee Kum Kee brand.