Reviewed: May 14, 2013

I followed as directed with just a couple exceptions. I doubled the recipe and used an entire package of pork tenderloins (two tenderloins) and cubed them. I also had to add some green bell pepper because it just seems sweet and sour should have it. I think I would tweak it further if I was to make it again but it went over well with my boys.

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Reviewer:

Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

Reviewed: Apr. 29, 2013

Good recipe. I like to use it as the main ingredient in tacos rather than serving over rice. I used slightly less ketchup than it called for and white onions instead of scallions (all I had). I also cut the pork into more than four pieces - I sliced it about 1/2 - 1 inch thick then pounded it. My only other change was to add the onions to the pan first, then add the garlic (I did not mix it into the sauce originally), then add the pineapple and followed the rest as is.

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Reviewer:

MK!

Cooking Level: Intermediate

Living In: Edison, New Jersey, USA

Reviewed: Apr. 24, 2013

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.

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Reviewer:

NMChef1

Cooking Level: Intermediate

Reviewed: Mar. 29, 2013

We really loved this over brown rice. Doubled the recipe to make 6 lunches for me and the husband - there was a good amount of sauce so I followed the recipe exactly but went easy on the brown sugar. I didn't see when in the instructions to cut the pork tenderloin into smaller pieces? We did after the sauce was made before throwing it all over rice.

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STARDUST_331

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

Reviewed: Mar. 11, 2013

I felt it was missing something and it tasted better after adding in quite a bit of oyster sauce.

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Reviewer:

ennisj

Reviewed: 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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Reviewer:

CookinCanada

Cooking Level: Intermediate

Reviewed: Feb. 5, 2013

I liked it, my family, not so much. I made the recipe exactly as written.

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Reviewer:

candy2773

Reviewed: Jan. 30, 2013

Such a simple sweet and sour pork, we all enjoyed it. I did cut my tenderloins into bite sized chunks. Simply a wonderful tasting sauce. Served it with New Year's rice recipe on this site, great together.

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Reviewer:

*Sherri*

Cooking Level: Intermediate

Living In: Winter Springs, Florida, USA

Reviewed: Jan. 27, 2013

For 23 years my husband has said he didn't like sweet and sour anything. Made this and didn't tell him what it was called. He loved...I love it. Only change I made was added carrots as suggested by others. Delicious!!!!

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