Sweet Jalapeño Pork
Every now and then, a recipe comes along that makes you wonder how you ever lived without it. That’s exactly how I feel about this Sweet Jalapeño Pork. It was born out of a craving for something sweet, spicy, sticky, and completely satisfying—and let me tell you, it checks every single box. I had a couple of pork tenderloins in the fridge that needed to be used up, and a handful of jalapeños from the garden that were just begging to be cooked into something special. What started as a little kitchen experiment quickly became one of our go-to weeknight dinners.
The first time I made this dish, my husband didn’t say a word during the first five bites—just nodded in approval while going back for seconds. And the kids? Even the picky eater couldn’t get enough. The sauce is what makes this dish magical—sticky and glossy with the perfect balance of sweetness and heat. Paired with tender pork and topped with fresh green onions and crisp jalapeños, it’s a beautiful blend of flavor and texture.
This recipe is ideal for those nights when you want something bold and exciting but don’t have the time (or energy) for a long, complicated process. It’s quick enough for a busy Tuesday but special enough to serve when guests are coming over. I can’t count how many friends have asked for the recipe after just one bite—and I always smile because I know they’re about to fall in love too.
Questions I Often Get Asked About This Recipe
Can I use another cut of pork besides tenderloin?
Yes! Pork shoulder or boneless pork chops work well—just be sure to slice them thinly so they cook quickly and absorb the sauce.
How spicy is this dish?
It has a moderate kick, mostly from the jalapeño slices on top. You can remove the seeds for less heat or use more jalapeños if you like it hotter.
Can I make this ahead of time?
Absolutely! You can cook the pork and sauce, then store them separately in the fridge for up to 3 days. Reheat in a skillet before serving.
What can I serve this with?
We love it over steamed rice or cauliflower rice. It’s also great with noodles or in lettuce wraps for a low-carb option.
Is this recipe gluten-free?
It can be! Just substitute the soy sauce with tamari or coconut aminos.
What You Need to Make Sweet Jalapeño Pork
1 ½ lbs pork tenderloin, thinly sliced
½ cup cornstarch
2 tbsp vegetable oil
3 cloves garlic, minced
¼ cup soy sauce
⅓ cup brown sugar
2 tbsp honey
1 tbsp rice vinegar
1 tbsp hoisin sauce
½ tsp crushed red pepper flakes (optional)
1 tbsp sesame seeds
1–2 fresh jalapeños, thinly sliced
3 green onions, chopped
Cooked white or brown rice, for serving
Special tools: A large non-stick skillet or wok is ideal for searing the pork evenly and quickly.
How to Make Sweet Jalapeño Pork
Prep the pork: Thinly slice the pork tenderloin and toss it with cornstarch in a large bowl until well coated.
Sear the meat: Heat oil in a large skillet over medium-high heat. Add pork in batches and cook until golden and crispy, about 2–3 minutes per side. Set aside.
Make the sauce: In the same pan, reduce heat to medium. Add garlic and sauté until fragrant (about 30 seconds). Stir in soy sauce, brown sugar, honey, rice vinegar, hoisin, and red pepper flakes. Simmer until slightly thickened, about 3–4 minutes.
Combine: Return the pork to the pan and toss to coat in the sauce. Cook for 2 more minutes to let the flavors meld.
Garnish and serve: Sprinkle with sesame seeds, top with sliced jalapeños and green onions. Serve hot over steamed rice.
Tips for Making the Best Sweet Jalapeño Pork
Slice pork thinly: Thin slices cook faster and stay tender—perfect for soaking up all that delicious sauce.
Adjust the spice: If serving kids or spice-sensitive guests, use fewer jalapeño slices or remove the seeds.
Double the sauce: Love extra sauce on your rice? You can easily double the sauce ingredients.
Make it crispy: For ultra-crispy pork, fry in small batches and don’t overcrowd the pan.
Use leftovers creatively: Leftovers are amazing in wraps, tacos, or even over a salad.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This is my new favorite pork dish! Sweet, spicy, sticky—everything I love in one bowl.” — Michelle R.
⭐️⭐️⭐️⭐️ “Great flavor and really easy to make. I might try it with chicken next time.” — Josh T.
⭐️⭐️⭐️⭐️⭐️ “My husband asked for thirds! That never happens. Definitely going on the regular rotation.” — Amanda K.
⭐️⭐️⭐️⭐️ “I liked it, but I’d add more jalapeños next time for extra heat.” — Carlos V.
⭐️⭐️⭐️⭐️⭐️ “A lifesaver on busy nights. The kids gobbled it up and even asked for it in their lunchboxes!” — Laura P.
Printable Recipe
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Sweet Jalapeño Pork
This Sweet Jalapeño Pork recipe is a quick and easy weeknight dinner packed with bold flavor. Tender pork is stir-fried until crispy, then coated in a sticky-sweet sauce with a spicy jalapeño kick. Served over rice and topped with fresh scallions, this dish is a guaranteed crowd-pleaser that’s ready in just 30 minutes!
Ingredients
- 1 ½ lbs pork tenderloin, thinly sliced
- ½ cup cornstarch
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- ¼ cup soy sauce
- ⅓ cup brown sugar
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- ½ tsp crushed red pepper flakes (optional)
- 1 tbsp sesame seeds
- 1–2 fresh jalapeños, thinly sliced
- 3 green onions, chopped
- Cooked white or brown rice, for serving
- Special tools: A large non-stick skillet or wok is ideal for searing the pork evenly and quickly.
Instructions
- Prep the pork: Thinly slice the pork tenderloin and toss it with cornstarch in a large bowl until well coated.
- Sear the meat: Heat oil in a large skillet over medium-high heat. Add pork in batches and cook until golden and crispy, about 2–3 minutes per side. Set aside.
- Make the sauce: In the same pan, reduce heat to medium. Add garlic and sauté until fragrant (about 30 seconds). Stir in soy sauce, brown sugar, honey, rice vinegar, hoisin, and red pepper flakes. Simmer until slightly thickened, about 3–4 minutes.
- Combine: Return the pork to the pan and toss to coat in the sauce. Cook for 2 more minutes to let the flavors meld.
- Garnish and serve: Sprinkle with sesame seeds, top with sliced jalapeños and green onions. Serve hot over steamed rice.
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