Sweet and Sour Pork Tenderloin

Sweet and Sour Pork Tenderloin

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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50 m servings 297 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 26.2 g
  • 52%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 476 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Read all reviews 101
  1. 135 Ratings

Most helpful positive review

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 fr...

Most helpful critical review

My son really liked it, my hubby didn't.

Most helpful
Most positive
Least positive

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 fr...

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- th...

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)...

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...

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.

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 ...

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, ...

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

A word of caution concerning the spices used in this recipe. I cooked this for the first time last night and it came out very spicy. I used Sriracha hot sauce as suggested and tasted the sauce b...

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