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Sweet and Sour Pork Tenderloin
Sweet and Sour Pork Tenderloin
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Lighter twist on classic sweet and sour pork, with pineapple and green onions by Chef John.
Ingredients:
  • 1 (1 1/4 pound) pork tenderloin, trimmed of silver skin
  • salt and ground black pepper
  • 0.33333334326744 cup ketchup
  • 0.33333334326744 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
  • 0.25 cup chopped green onion (white part only)
  • 2 tablespoons chopped green onion tops
Instructions:
  • Cut the tenderloin into 4 pieces. Place each piece between two sheets of plastic wrap and gently pound with a meat mallet until they are approximately 1-inch thick. Season generously with salt and black pepper.
  • Combine ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, hot chili sauce, soy sauce, and red pepper flakes in a bowl and whisk until well blended. Set aside.
  • In a skillet over high heat, warm the vegetable oil. Add the pork and adjust heat to medium. Cook until golden brown and fully cooked, about 5 to 6 minutes per side. Then, transfer to a plate.
  • Return skillet to medium heat. Stir butter into hot pan, allowing it to melt and brown slightly. Add pineapple chunks and cook, stirring occasionally, until golden brown, about 3 to 4 minutes.
  • Stir in the ketchup mixture and 1/4 cup of green onion (white parts). Simmer on low heat until the garlic and onion have softened, about 5 minutes.
  • Add the pork back into the skillet and sauté until thoroughly heated. Finish off with a sprinkle of 2 tablespoons of chopped green onion tops for a burst of freshness.

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