Recipe: Sweet and Sour Pork Tenderloin
Ingredients
- For the sauce:
- 1/3 cup ketchup
- 1/3 cup seasoned rice vinegar
- reserved pineapple juice from can
- 2 tablespoons brown sugar
- 4 cloves minced garlic
- 1/4 cup chopped green onions, white parts, optional
- 2 teaspoons Asian hot chili sauce
- 1/4 cup water or chicken broth to thin sauce
- 1 teaspoon soy sauce, or to taste
- For the pork medallions:
- 1 pork tenderloin, trimmed, cut, flattened into four medallions
- salt and fresh ground black pepper as needed
- 1 tablespoon vegetable oil
- 1 teaspoon butter
- 1 can (8-oz) pineapple chunks, drained, juice reserved
- 4 cups cooked white rice
- 2 tablespoon chopped green onion tops
Instructions
Step 1
Cut the pork tenderloin into four medallions, flat into 1 inch thick. Season it with salt and pepper.
Step 2
Pre-heat a pan over high heat, turn it to medium. Add 1 tablespoon vegetable oil, sear the tenderloin on medium heat for 5-6 minutes per side over medium heat.
Step 3
Combine 1/3 cup ketchup,1/3 cup seasoned rice vinegar,
reserved pineapple juice,
and 2 tablespoons brown sugar in a bowl.
Step 4
Remove the tenderloin, add 1 teaspoon butter in the same pan. When the butter is melted, add 1 can (8-oz) pineapple. Cook for 3-4 minutes, lower heat if necessary. Add the ketchup and vinegar sauce. Give it a stir. Add 4 cloves minced garlic and 2 teaspoons Asian hot chili sauce. Stir well. Simmer on low heat for about 5 minutes. Add a splash of water if it is too thick. Return the tenderloin in the pan. Let coated well with the sauce.
Step 5
Served on cooked white rice. Enjoy!