Sweet Chili Pork Roast Recipes

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THAI SWEET CHILI PORK TENDERLOIN



Thai Sweet Chili Pork Tenderloin image

Thai Sweet Chili Pork Tenderloin is spicy, sweet, savory and melt in your mouth tender.

Provided by HWC Magazine

Categories     Mains

Time 30m

Number Of Ingredients 9

1.25 pounds pork tenderloin
2 tbsp olive oil (1 tablespoon for the rub and a 1 tablespoon for the pan)
1 tsp paprika
salt and pepper (to taste)
2 cloves garlic (peeled and minced)
1 inch ginger (knob fresh peeled and minced (or 1 teaspoon pre-made stir in paste))
2 tbsp tamari (soy sauce)
1/2 cup Thai sweet chili sauce
1 tbsp spring onions (chopped, optional- garnish)

Steps:

  • Preheat oven to 400 degrees F (204 degrees C). Gather ingredients.
  • Rub your pork tenderloin with olive oil, paprika, salt, pepper and garlic on all sides. Add a little extra olive to your pan. (If you have an iron skillet or a pan that can be used from stove top to oven, that is best. It saves on doing extra dishes.
  • Sear your seasoned pork tenderloin in the pan on medium-high heat on all sides. About 2 minutes per side or about 6 minutes.
  • Transfer your seared, seasoned pork tenderloin to the pre-heated oven and cook for about 10-15 minutes more or until the internal temperature is 145 degrees F. Turn the pork loin over half way through the cooking process.
  • Stir together the ginger, tamari (soy sauce) and Thai sweet chili sauce (or to make low carb/diabetic friendly, exchange with sugar free orange preserves, teaspoon water and chili flakes).
  • Brush on the Thai chili sauce glaze on the pork tenderloin during the last 5 minutes of cooking. Remove the pork tenderloin from the oven and allow to rest 5 minutes. Slice pork tenderloin and garnish with sliced green onions.
  • Enjoy!

Nutrition Facts : ServingSize 1 g, Calories 309 kcal, Carbohydrate 17 g, Protein 31 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 92 mg, Sodium 896 mg, Fiber 1 g, Sugar 16 g

SLOW COOKER SWEET CHILI THAI PORK



Slow Cooker Sweet Chili Thai Pork image

These Slow Cooker Sweet Chili Thai Pork Chops are fantastic. The juices, gravy or sauce taste so nice on top of the pork and on a bed of rice.

Provided by Karin and Ken

Categories     Main Course

Number Of Ingredients 11

4 pork chops loin or center cut, bone or boneless, 3/4-1 inch thick
1/4 cup brown sugar, packed
1 cup sweet chili thai sauce
1/4 cup soy sauce
1 cup chicken or vegetable broth
1/4 cup rice vinegar
2 tablespoons garlic, minced
1 tablespoon ginger, minced
pepper (to taste)
salt (to taste)
cooking spray

Steps:

  • Prepare your slow cooker with cooking spray.
  • In a medium sized mixing bowl combine the chili sauce, brown sugar, broth, soy sauce, rice vinegar, ginger and garlic.
  • Place pork chops in to the slow cooker. Pour mixture on top of your pork chops and adjust pork chops to allow mixture to flow underneath as well.
  • Cover and cook on high for 3-4 hours or on low for 6-8 hours or until your pork chops are cooked. Dip your pork chops in sauce, remove from slow cooker and serve immediately. The sauce or gravy tastes great drizzled on rice too! Enjoy!

SWEET BBQ PORK CHILI



Sweet BBQ Pork Chili image

Black and red beans with tender pieces of pork shoulder simmered in a homemade sweet BBQ sauce with brown sugar, garlic and tomato sauce for a fusion of BBQ pork and chili.

Provided by Hunt's

Categories     Trusted Brands: Recipes and Tips     Hunt's

Time 1h

Yield 8

Number Of Ingredients 18

2 (8 ounce) cans Hunt's® Tomato Sauce
½ cup firmly packed brown sugar
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 teaspoon onion powder
1 teaspoon chili powder
1 tablespoon finely chopped garlic
1 tablespoon Pure Wesson® Vegetable Oil
1 pound boneless pork shoulder, cut into 1/2-inch pieces
1 ½ cups chopped white onion
½ teaspoon salt
2 (14.5 ounce) cans Hunt's® Diced Tomatoes, undrained
1 (15 ounce) can black beans, drained, rinsed
1 (15 ounce) can red kidney beans, drained, rinsed
½ cup vegetable broth
1 teaspoon Sour cream
1 teaspoon Chopped parsley
1 ounce Warm corn bread

Steps:

  • To make BBQ sauce: Stir together tomato sauce, brown sugar, mustard, vinegar, onion, chili powder and garlic in small saucepan. Bring to a boil. Reduce heat to low and simmer 5 minutes, stirring occasionally. Remove from heat; set aside.
  • To make chili: Heat oil in large saucepan over medium-high heat. Add pork; cook 5 minutes or until brown on all sides, stirring occasionally. Remove from saucepan; set aside.
  • Add onion and salt to same saucepan. Cook 4 minutes or until onion is tender, stirring occasionally. Stir in prepared BBQ, browned pork, undrained tomatoes, black beans, kidney beans and broth. Bring a boil. Cover, reduce heat and simmer 10 minutes or until pork is tender, stirring occasionally. Top each serving with sour cream, parsley and serve with warm cornbread, if desired.

Nutrition Facts : Calories 294.7 calories, Carbohydrate 43.3 g, Cholesterol 23.7 mg, Fat 7.9 g, Fiber 9.5 g, Protein 14.3 g, SaturatedFat 2.4 g, Sodium 1283.6 mg, Sugar 20.4 g

GLAZED SWEET AND SPICY PORK ROAST



Glazed Sweet and Spicy Pork Roast image

This is my own recipe. I think it's very good. It makes its own glaze as it cooks, not too sweet and not too spicy. I like to serve it with garlic mashed potatoes or twice baked potatoes.

Provided by Staten Island Slovak

Categories     Pork

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

one boneless pork loin roast (2 to 3 pounds)
3 tablespoons canola oil
1 tablespoon garlic powder
1 tablespoon cayenne pepper
2 tablespoons kosher salt
2 tablespoons ground black pepper
3 tablespoons dried rosemary leaves
1/3 cup of good maple syrup

Steps:

  • Place roast fat side down in a shallow metal pan or iron skillet.
  • Rub all surfaces of the roast with canola oil.
  • Combine all the dry ingredients together to make a rub. Note: I mortar and pestle the rosemary a little to break it apart and release the flavor. You can use more or less of these dry ingredients to taste or to your perference.
  • Apply the above to all surfaces of the roast. Rub them in well and return the roast to the pan fat side down.
  • Drizzle maple syrup over top of the roast and let it run down the sides. Try to coat the top and sides evenly. It's okay if the syrup runs down onto the pan surface.
  • Bake in a preheated 325F oven. Refer to a cookbook pork roasting chart to determine the exact baking time, depending on the weight of your roast. A 2 1/2 to 3 pound roast should take about 1 hour and 20 minutes to be done in a 325F oven.
  • After the roast is done, remove from the oven and let it rest for about 20 minutes or so while still in the pan. Then use a tablespoon to gather the thick fluid (glaze) from the bottom of the pan and spoon it over the top and sides of the roast.
  • Enjoy.

Nutrition Facts : Calories 95, Fat 5.6, SaturatedFat 0.5, Sodium 1747.6, Carbohydrate 11.9, Fiber 1.2, Sugar 8, Protein 0.5

ROASTED PORK LOIN WITH SWEET TANGY SAUCE



Roasted Pork Loin With Sweet Tangy Sauce image

This roast is so tender and juicy and has a sweet tangy sauce that will melt in your mouth.I got this from another website and tweaked it to my likings. I roast this is a glass baking dish on top of an onion cut into 4 pieces. If you are preparing a larger roast just double the ingredients. The sauce is also good on rice if you'd like. Prep time does not include marinating time. I plate this with the onions that were in the bottom-oh so good!

Provided by msjill111

Categories     Pork

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 (2 1/2 lb) pork loin roast
1 large onion (cut into 4 or 5 big pieces)
1 teaspoon rubbed sage
1/4 teaspoon pepper
1/2 teaspoon salt
2 -3 garlic cloves, crushed
1 tablespoon Worcestershire sauce
1/2 cup brown sugar, packed
1 tablespoon flour (don't worry about that lumping up-it won't)
1/4 cup vinegar
1/4 cup water
2 tablespoons soy sauce

Steps:

  • Preheat oven to 325°F.
  • In a bowl, combine sage, salt, pepper, and garlic.
  • Rub roast with olive oil so rub will stick to the roast.
  • Rub mix all over roast.
  • Cover with plastic wrap tightly.
  • Marinate for about 2 hours (if you don't have time for that it'll still be fine.
  • Sprinkle the Worcestershire sauce on right before you put it in the oven.
  • Place roast in either a roasting pan or glass dish on top of the onion.
  • Pour 1/4 cup water in bottom.(don't pour it over the roast).
  • Place in oven on middle rack.
  • Cover for the first 2 hours then uncover for remaining time.
  • Bake approximately 3 hours or until internal temperature is at least 150°F depending on your desired doneness.
  • Meanwhile, place sugar, flour,vinegar, water and soy sauce in small saucepan. Heat, stirring occasionally until mixture begins to bubble and thicken slightly.
  • Brush roast with glaze 3 or 4 times during last half hour of cooking.
  • When roast is done (I use a meat thermometer to ensure that it's done). Take out of oven, pour remaining glaze on and let rest set about 10 minutes before carving.

SLOW-COOKER SPICY PORK CHILI



Slow-Cooker Spicy Pork Chili image

Tender pork adds extra heartiness to this slow-cooked chili. You can use pork tenderloin, boneless pork roast or boneless pork chops for the pork called for in the recipe. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h10m

Yield 6 servings (2-1/2 quarts).

Number Of Ingredients 15

2 pounds boneless pork, cut into 1/2-inch cubes
1 tablespoon canola oil
1 can (28 ounces) crushed tomatoes
2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 cup chopped onion
2 cups beef broth
1 can (4 ounces) chopped green chiles
1 tablespoon chili powder
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 cup minced fresh cilantro
Shredded cheddar cheese, optional

Steps:

  • In a large skillet, cook pork in oil over medium-high heat until browned, 5-6 minutes. Transfer pork and drippings to a 5-qt. slow cooker. Stir in the tomatoes, corn, beans, onion, broth, chiles, chili powder, garlic, salt, cayenne and pepper. , Cover and cook on low until pork is tender, 6-7 hours. Stir in cilantro. Serve with cheese if desired.

Nutrition Facts : Calories 395 calories, Fat 12g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 1055mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 8g fiber), Protein 39g protein.

ROAST PORK WITH SWEET-AND-SOUR CHILE CILANTRO SAUCE



Roast Pork with Sweet-and-Sour Chile Cilantro Sauce image

Categories     Roast     Lime     Pork Tenderloin     Spice     Bell Pepper     Honey     Cilantro     Gourmet

Yield Makes 8 servings

Number Of Ingredients 17

For pork
1/3 cup coriander seeds
1 1/2 cups fine dry bread crumbs
1/2 cup extra-virgin olive oil
1 teaspoon cracked black pepper
3/4 teaspoon salt
3 lb center-cut boneless pork loin roast, butterflied
For chile cilantro sauce
1 red bell pepper, cut into 1/2-inch pieces
1/2 cup caribe* (crushed New Mexico red chiles)
1 cup honey
1/2 cup fresh lime juice
1 teaspoon salt
1/4 cup chopped fresh cilantro
*Available at specialty foods shops or by mail order from The Chile Shop (505-983-6080).
Special Equipment
kitchen string

Steps:

  • Prepare pork loin:
  • Preheat oven to 400°F.
  • Coarsely crush coriander seeds with a mortar and pestle or an electric coffee/spice grinder, then stir together with bread crumbs, oil, pepper, and salt in a small bowl.
  • Turn pork so a long side is closest to you and season with salt and pepper. Pat one third of seasoned crumbs onto pork, leaving a 2-inch border along top edge. Starting with side nearest you, roll meat into a cylinder and tie securely with kitchen string. Coat pork with remaining crumbs.
  • Roast pork on a rack in a roasting pan in middle of oven 15 minutes. Reduce temperature to 325°F and roast until an instant-read thermometer diagonally inserted at least 2 inches into meat registers 155°F, 1 to 1 1/4 hours more. Let pork stand, loosely covered, 10 minutes.
  • Make sauce while pork roasts:
  • Simmer bell pepper, caribe, honey, lime juice, and salt in a 1-quart heavy saucepan over moderate heat, stirring occasionally, until sauce is slightly thickened, about 30 minutes. Cool sauce to warm or room temperature, then stir in cilantro just before serving.
  • Slice pork and serve with sauce.

PORK AND SWEET POTATO CHILI



Pork and Sweet Potato Chili image

If you've never tried sweet potatoes this way, you'll be surprised at the nutty flavor they add to chili, perfect with pork plus beans and tomatoes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
1 large onion, chopped (1 cup)
1 lb boneless pork loin, trimmed of fat, cut into 3/4-inch cubes
4 teaspoons chili powder
1 cup Progresso™ chicken broth (from 32-oz carton)
2 medium sweet potatoes, peeled, cut into 3/4-inch cubes (about 3 cups)
1 can (15.5 oz) great northern beans, drained, rinsed
1 can (14.5 oz) diced tomatoes, undrained
1 teaspoon grated orange peel
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In 4-quart saucepan, heat oil over medium-high heat. Cook onion in oil about 2 minutes, stirring frequently, until tender.
  • Add pork and chili powder; cook and stir about 4 minutes or until pork is no longer pink.
  • Stir in remaining ingredients. Reduce heat to medium-low. Cover and simmer 15 to 20 minutes or until sweet potatoes are tender.

Nutrition Facts : Calories 290, Carbohydrate 31 g, Cholesterol 45 mg, Fat 1/2, Fiber 8 g, Protein 22 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 7 g, TransFat 0 g

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