Sweet and Sour Pork Tenderloin |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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:
1 (1 1/4 pound) pork tenderloin, trimmed of silver skin |
salt and ground black pepper |
1/3 cup ketchup |
1/3 cup seasoned rice vinegar |
1 (8 ounce) can pineapple chunks, drained with juice reserved |
2 tablespoons brown sugar |
4 cloves garlic, minced |
2 teaspoons hot chili sauce (such as sriracha®) |
1 teaspoon soy sauce |
1 pinch red pepper flakes |
1 tablespoon vegetable oil |
1 teaspoon butter |
1/4 cup chopped green onion (white part only) |
2 tablespoons chopped green onion tops |
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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