Sweet and Sour Pork Tenderloin


55 min

Sweet and Sour Pork Tenderloin

Sweet and Sour Pork Tenderloin Photo 1




55 min


4 persons




4.00 rating-star (304)


Author: Victoria Bailey
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

Metric Conversion

Stages of cooking

  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. Erin Marie
    Sweet and Sour Pork Tenderloin Photo 7

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