How to make Thai Caramel Pork
Prep time: 15 minutes | Cook time: 25 minutes| Serves 4
1 cup unsweetened light coconut milk
brown-sugar artificial sweetener (1 teaspoon equivalent)
¼ cup Asian fish sauce
½ cup thinly sliced shallots
½ teaspoon cayenne pepper
Canola cooking spray
1 pound pork tenderloin
1 tablespoon rice vinegar
brown-sugar artificial sweetener (1 teaspoon equivalent)
¼ cup Asian fish sauce
½ cup thinly sliced shallots
½ teaspoon cayenne pepper
Canola cooking spray
1 pound pork tenderloin
1 tablespoon rice vinegar
1. Pour coconut milk and sweetener
into a heavy saucepan and simmer,
uncovered, over medium-high heat until slightly thickened and light brown.
uncovered, over medium-high heat until slightly thickened and light brown.
2. Add fish sauce and shallots, lower
heat, and cook, stirring occasionally,
for about 5 minutes. Add cayenne and set aside to cool.
for about 5 minutes. Add cayenne and set aside to cool.
3. In a large lidded nonstick
skillet, heat cooking spray over medium-high
heat until hot but not smoking. Sear pork on one side for about 2 minutes,
then turn and sear on other side for 1 minute.
heat until hot but not smoking. Sear pork on one side for about 2 minutes,
then turn and sear on other side for 1 minute.
4. Lower heat to medium, cover
skillet, and cook pork for 10 to 12
minutes, or until cooked through. Remove pork from pan and slice thinly
on the diagonal.
minutes, or until cooked through. Remove pork from pan and slice thinly
on the diagonal.
5. Deglaze pan with vinegar, scraping
up any browned bits. Add cooled sauce and stir over low heat for 2
minutes. Add pork to coat and turn off heat.
Per Serving
Calories: 229, Protein: 24 g, Fat: 11 g, Carbohydrates: 6 g, Cholesterol: 0 mg, Fiber: 0 g, Sodium: 1,165 mg
Calories: 229, Protein: 24 g, Fat: 11 g, Carbohydrates: 6 g, Cholesterol: 0 mg, Fiber: 0 g, Sodium: 1,165 mg
