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Sweet and Sour Pork Tenderloin

Sweet and Sour Pork Tenderloin

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Chef John

I thoroughly enjoyed this plate of florescent food, and if you're a fan of the Chinese take-out version, I believe you will enjoy this too.

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 26.2 g
  • 52%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 573 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  1. Cut tenderloin into 4 pieces. Arrange in a single layer between two sheets of plastic wrap and pound with a meat mallet until each is about 1-inch thick. Generously season with salt and black pepper.
  2. Whisk ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, hot chili sauce, soy sauce, and red pepper flakes in a bowl. Set aside.
  3. Heat vegetable oil in a skillet over high heat. Place pork in pan; reduce heat to medium. Cook until browned on both sides and cooked through, 5 to 6 minutes per side. Transfer to a plate.
  4. Return skillet to medium heat. Stir butter into hot pan. When butter melts and starts to brown, stir in pineapple chunks. Cook, stirring, until pineapple is golden brown, 3 to 4 minutes.
  5. Stir in ketchup mixture and 1/4 cup green onion (white parts). Reduce heat to low and simmer until garlic and onion have softened, 5 minutes.
  6. Return pork to skillet; cook, stirring, until pork is heated through. Garnish with 2 tablespoons green onion tops.
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Reviews

PF
48
6/4/2012

A very tasty meal. The only change I made was to saute some carrot, onion, and Green pepper after removing the pork and before adding the pineapple--reserving the veg, adding back in once the fruit was carmelized. I made this dinner for two, and the amount of sauce was adequate. You may wish to increase the sauce ingredients for four.

DTRUBELA
32
7/26/2012

Thank you a million times! I am the new hero in the house being able to provide such a LOVED new dish. I wouldnt change a thing in this recipe- EXCELLENT EXCELLENT- tender, tangy, incredible- this is now going to be a part of the monthly rotation!!!

Marianne
19
6/5/2012

We LOVED this!! I didn't add all the hot sauce, and for my photo I forgot to put the green onion tops on (sorry---it would have looked so much better). I served this with sticky rice (calrose) and artichokes. We all pronounced this a KEEPER! Thanks once again, Chef John!