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.
- (1 1/4 pound) pork tenderloin, trimmed of silver skin : 1 piece
- salt and ground black pepper : 0 piece
- ketchup : 0.33333 cup
- seasoned rice vinegar : 0.33333 cup
- (8 ounce) can pineapple chunks, drained with juice reserved : 1 can
- brown sugar : 2 Tbsp
- garlic, minced : 4 clove
- hot chili sauce (such as Sriracha®) : 2 tsp
- soy sauce : 1 tsp
- red pepper flakes : 1 pinch
- vegetable oil : 1 Tbsp
- butter : 1 tsp
- chopped green onion (white part only) : 0.25 cup
- chopped green onion tops : 2 Tbsp
Stages of cooking
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. Erin Marie