Food Recipes Sweet and Spicy Pork Tenderloin 3.9 (15) When you think of pork tenderloin, all too often what comes to mind is a dry, round slice of unappetizing meat. Here the opposite is the case. A pound of tenderloin is braised in a brown sugar and soy-spiked beef stock in a slow cooker until the meat is meltingly tender. So tender, in fact, that you can shred it easily with forks. Served with fresh cucumber and carrots over hot rice, this meal is both comforting and fresh—a balance that’s often difficult to find. Leftovers would be delicious in as a fried rice, or tossed with fresh cilantro and greens for a filing salad. By Adam Dolge Adam Dolge Instagram Adam Dolge has spent his professional life creating the recipes that feed millions of Americans. For nearly two years, Adam worked for the Meredith Food Studio (now the Dotdash Meredith Food Studios) in Birmingham, Alabama, testing and developing recipes for Real Simple and other brands, including Cooking Light, Southern Living, Food & Wine, People, and Health. He currently works as the lead recipe developer for EatingWell. Real Simple's Editorial Guidelines Published on February 6, 2018 Print Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 20 mins Total Time: 20 mins Yield: 4 servings Jump to Nutrition Facts Ingredients 1 1-lb. pork tenderloin 2 tablespoons packed light brown sugar, divided ¼ teaspoon crushed red pepper (optional) ¼ cup plus 2 Tbsp. beef stock, divided 3 tablespoons tamari or soy sauce 2 tablespoons rice vinegar ¼ canola oil, divided 1 ½ cups long-grain white rice 1 large carrot, cut into matchsticks 1 English cucumber, cut into half-moons Directions Season pork with 1 tablespoon sugar and the crushed red pepper, if desired, in a 5-to 6-quart slow cooker. Add ¼ cup stock. Cover and cook on low for 5 hours. Meanwhile, whisk soy sauce, vinegar, 2 tablespoons oil, and remaining 2 tablespoons stock and 1 tablespoon sugar in a small bowl until sugar dissolves; set aside. Cook rice according to package directions. Meanwhile, slice cooked pork crosswise into 3-inch pieces, then pull pieces apart with two forks to shred. Heat remaining 2 tablespoons oil in a large skillet over medium-high. Add pork and cook, without stirring, until well browned on bottom, about 3 minutes. Stir in half of the soy sauce mixture and cook until liquid thickens, about 1 minute. Remove from heat. Spoon warm rice onto serving plates. Top with pork, carrot, and cucumber. Drizzle with remaining soy sauce mixture. Print Nutrition Facts (per serving) 576 Calories 17g Fat 70g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 576 % Daily Value * Total Fat 17g 22% Saturated Fat 2g 10% Cholesterol 74mg 25% Sodium 814mg 35% Total Carbohydrate 70g 25% Total Sugars 9g Protein 31g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.