Spicy Red Chili — A generous dose of red chilies makes this a zesty teriyaki sauce. It’s not too hot, but will definitely add some heat to your meal.

RED CHILE PORK TENDERLOIN TERIYAKI 
Serves 4 

Teriyaki sauce and pork are perfect companions. Also try brushing Tom Douglas Teriyaki Sauce on pork chops or baby back ribs. (If you don't like spicy food, substitute Ginger Pineapple or Triple Garlic Teriyaki sauce)

2 whole pork tenderloins, about ¾ pound each
Vegetable oil as needed
Tom Douglas Seattle Kitchen Red Chile Teriyaki Sauce 
Steamed white rice, if desired

For Grilling: Fire up the grill. Brush the grill lightly with oil. Grill the pork on both sides over a medium heat until an instant read meat thermometer reads 145ºF, about 15 to 20 minutes depending on the heat of the grill. Brush with teriyaki sauce during the last few minutes of grilling. Transfer the pork to a cutting board. Allow to rest 5 minutes, then slice and serve with steamed rice and a side of teriyaki sauce.

For Oven Roasting: Preheat the oven to 425ºF. Heat 1 tablespoon oil in a large oven-proof sauté pan over medium high heat. Add the tenderloins and brown on all sides, about 5 to 8 minutes. Place the pan in the oven and roast until an instant meat thermometer reads 145ºF, about 15 minutes. Brush with teriyaki sauce during the last few minutes of cooking. Transfer the pork to a cutting board. Allow to rest 5 minutes, then slice and serve with steamed rice and a side of teriyaki sauce.