Sweet and Sour Pork Tenderloin Recipe

"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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  • 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

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    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.


    • Partner Tip
    • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

    Nutrition Facts

    Per Serving: 297 calories;11.4 g fat;22.7 g carbohydrates;26.2 g protein;82 mg cholesterol;515 mg sodium.Full nutrition
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