Sweet and Sour Pork Tenderloin 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.
Ingredients
-
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.
Advertisement -
Whisk ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, hot chili sauce, soy sauce, and red pepper flakes in a bowl. Set aside.
-
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.
-
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.
-
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.
-
Return pork to skillet; cook, stirring, until pork is heated through. Garnish with 2 tablespoons green onion tops.
Per Serving: 297 calories; protein 26.2g; carbohydrates 22.7g; fat 11.4g; cholesterol 81.6mg; sodium 515.2mg.