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."

Ingredients

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Metric

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

Prep 20 m

Cook 35 m

Ready In 55 m

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.
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.

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

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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