Saucy sriracha pork with radish-cucumber salad

Prep 15 min
Total 25 min
Serves 4

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1/3 cup
2 tbsp
1 tsp
salt, divided
1/4 cup
canola oil, divided
500 g
pork tenderloin, sliced into 1/2-in. rounds
2 tbsp
white balsamic vinegar
2 tsp
Dijon mustard
English cucumber, peeled into ribbons
250 g
radishes, thinly sliced (2 cups)
2 cups
baby arugula


  • WHISK marmalade with sriracha and 1/2 tsp salt in a medium bowl. Reserve 2 tbsp mixture in a large bowl and set aside.
  • TOSS pork with remaining 1/2 tsp salt in a medium bowl. Season with pepper. Heat a large non-stick frying pan over medium-high. Add 1 tbsp oil, then pork. Cook, adjusting heat as needed, until bottom is golden and cooked through, 1 to 2 min per side. Add to marmalade-sriracha mixture as they’re done. Toss to coat.
  • WHISK vinegar and Dijon into reserved 2 tbsp marmalade mixture in large bowl. Gradually add remaining 3 tbsp oil while whisking until combined. Toss cucumber, radishes and arugula with dressing, then season with pepper. Divide among plates, then top with pork.


Calories 363, Protein 29 g, Carbohydrates 25 g, Fat 16 g, Fibre 2 g, Sodium 795 mg.
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