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