Ginger Lime Pork Tenderloin

Ingredients

• 0.3 cup cane sugar 
• 5 dashes chile-garlic sauce to taste
• 2 cloves garlic minced
• 1  green onion sliced
• 1 teaspoon ground ginger 
• 2  juice of lime juiced
• 1 cup soya sauce light
• 2 servings lime zest 
• 1 tablespoon olive oil 
• 0.8 pound pork tenderloin cut into 1/2-inch slices
• 0.5 cup rice wine vinegar 

Equipment

• bowl
• frying pan
• whisk
• plastic wrap
• kitchen thermometer

Directions

1. Whisk soy sauce, rice wine vinegar, cane sugar, lime juice, lime zest, green onion, garlic, ground ginger, and chile-garlic sauce together in a large glass or ceramic bowl; add the sliced pork and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator at least 2 hours.
2. Remove pork from the marinade and shake off excess. Discard marinade.
3. Heat olive oil in a skillet over medium-high heat. Cook pork slices in oil until no longer pink in the center, about 2 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).