Recipe by Chef John
"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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1 (1 1/4 pound)
pork tenderloin, trimmed of silver skin
salt and ground black pepper
seasoned rice vinegar
1 (8 ounce) can
pineapple chunks, drained with juice reserved
hot chili sauce (such as Sriracha®)
red pepper flakes
chopped green onion (white part only)
chopped green onion tops
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.
Sorry, I found this to have way too much vinegar taste. I would almost halve the amount. I also had to add cornstarch/water to thicken it slightly. I did like the step for caramelizing the pineapple. Very tasty. I also added green peppers and onions to round out the dish.
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!!!
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!
A good sweet and sour recipe...liked the sauce. It was lighter, thinner than the thick type which is customary to sweet and sour sauce. A nice change. I added some other vegetables (carrots, celery, green pepper) to the blend to resemble the traditional sweet and sour I'm used to having. I also cubed the pork. I meant to sprinkle with sesame seeds at the end, but forgot. Will make again.
I followed the recipe exactly except for pounding the meat. I just cut small 1 inch medallions and found this to work out just fine. This dish is pretty spicy hot yet so full of flavor I didn't mind the heat. I served it over rice.
I made this twice - the sauce was wonderful, but the meat was not quite so. First, unless something was missing from the directions, this resulted in just 4 large pieces of pork, not many smaller cubes of it. The second time I made this, I cut up the pork, and liked it a lot more that way. I made a mistake the second time since I bought a can of crushed pineapple instead of pineapple chunks - chunks are definitely the way to go here. I'm not a good judge of what the "Chinese take-out classic" version of this dish is, but something still seemed missing here. It was very good, just not 5-star, in my opinion.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet and Sour Pork Tenderloin
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 103
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