Kung Pao Pork Tenderloin

In a small bowl, whisk together all marinade ingredients (soy sauce, 2 tbsp sesame oil, water, rice wine vinegar, honey, sriracha, garlic, black pepper) and pour over the pork. Store in a Tupperware or bag and refrigerate for at least 2 hours or overnight.

To grill: Heat your grill so one side is high heat and the other side is low. Remove the tenderloin from the marinade but reserve the liquid. Brown the tenderloin on all 4 sides for about 1-2 minutes on the high heat side. Move over to the low heat side and cook for about 5 minutes on each larger, flatter side until the internal temperature reaches 145 degrees.

Alternatively, to cook on stovetop/oven: Sear the tenderloin on a HOT cast iron for 2-3 minutes each side, then bake at 400°F for 10-12 minutes.

While the pork rests, make the kung pao topping. In a sauté pan over medium/high heat, add 2 tsp sesame oil, then bell pepper, onions, and peanuts. Sauté for 6-8 minutes or until veggies begin to soften and char slightly. Add in the remaining marinade and your tapioca flour. Bring to a boil (at least 165 degrees to kill any bacteria).

Slice your pork into thick medallions and top with the Kung Pao mixture. Serve over green beans with steamed rice.