Pan-Seared Pork with Sweet Chili Basil Sauce

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pork medallions pan-seared and finished with a sweet and spicy chili sauce infused with fresh Thai basil for a fragrant finish. This Thai-inspired pork recipe, ready in about 25 minutes, pairs pork tenderloin, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Thai cuisine 360 cal/serving

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Ingredients

1 lb, sliced into 1-inch thick medallions pork tenderloin
1 tsp salt
1/2 tsp black pepper
2 tbsp vegetable oil
3, minced garlic cloves
1 tsp red chili flakes
1/3 cup sweet chili sauce
1 tbsp fish sauce
1/2 cup, chopped fresh Thai basil leaves
for serving lime wedges

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Instructions

Step 1: Season 1 lb pork tenderloin medallions with 1 tsp salt and 1/2 tsp black pepper on both sides. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat.
Step 2: Add pork medallions to the skillet and sear for 4-5 minutes per side until golden brown and cooked through. Remove pork from skillet and set aside.
Step 3: Reduce heat to medium, add 3 minced garlic cloves and 1 tsp red chili flakes to the skillet, sautéing for 30 seconds until fragrant.
Step 4: Stir in 1/3 cup sweet chili sauce and 1 tbsp fish sauce, cooking for 1-2 minutes until the sauce thickens slightly.
Step 5: Return the pork medallions to the skillet, spooning the sauce over them and adding 1/2 cup chopped fresh Thai basil leaves. Toss gently and cook for an additional 1 minute until basil is wilted and fragrant.
Step 6: Serve pork with lime wedges on the side for squeezing over the top.