Sweet and Sour Pork Tenderloin Recipe - Allrecipes.com
Sweet and Sour Pork Tenderloin Recipe
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How to Make Sweet and Sour Pork
See how to make a lighter, easier version of sweet and sour pork. See more
  • READY IN 50 mins

Sweet and Sour Pork Tenderloin

Read Reviews (26)

"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." —  

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Original recipe makes 4 servings Change Servings
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Directions

  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.
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  • PREP 15 mins
  • COOK 35 mins
  • READY IN 50 mins
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Reviews More Reviews

Jun 04, 2012

A very tasty meal. The only change I made was to saute some carrot, onion, and Green pepper after removing the pork and before adding the pineapple--reserving the veg, adding back in once the fruit was carmelized. I made this dinner for two, and the amount of sauce was adequate. You may wish to increase the sauce ingredients for four.

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Jul 26, 2012

Thank you a million times! I am the new hero in the house being able to provide such a LOVED new dish. I wouldnt change a thing in this recipe- EXCELLENT EXCELLENT- tender, tangy, incredible- this is now going to be a part of the monthly rotation!!!

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Jun 05, 2012

We LOVED this!! I didn't add all the hot sauce, and for my photo I forgot to put the green onion tops on (sorry---it would have looked so much better). I served this with sticky rice (calrose) and artichokes. We all pronounced this a KEEPER! Thanks once again, Chef John!

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Oct 23, 2012

Loved it! Made it twice now. The first time, I followed the recipe exactly. The second time, I used the crockpot and liked it even more. You just need to made extra sauce to add on at the end.

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Sep 30, 2012

The family enjoyed this. We added a little corn starch to thicken up the sauce.

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Jun 25, 2012

Simple & great tasting, even better then local Chinese restaurant's version. Do not think will ever order again.

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Jan 17, 2013

Wow! What a great recipe! It's so juicy and flavorful. Much better than any sweet and sour pork I've ever had, hands down!

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Feb 18, 2013

I made this tonight for supper and it turned out very tasty! I didn't have all of the exact ingredients on hand so I had to ad lib a bit. Like other reviewers had suggested, I cubed the pork and pan fried it. I also sautéed some onions, carrots and green pepper with the pineapple. Then for the spice and tang I added a few dashes of Franks red hot sauce and about 1 tsp of red curry paste as I did not have any hot chili sauce on hand or red pepper flakes. Served it over rice and both me and my husband really enjoyed this dish and both agreed this recipe is a definite keeper! Thanks Chef John.

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Nutrition

  • Calories
  • 297 kcal
  • 15%
  • Carbohydrates
  • 22.7 g
  • 7%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 11.4 g
  • 18%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 26.2 g
  • 52%
  • Sodium
  • 573 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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