SWEET AND SOUR PORK TENDERLOIN

Sweet and Sour Pork Tenderloin image

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.

Provided by Chef John

Categories World Cuisine Recipes Asian Chinese

Time 55m

Yield 4

Number Of Ingredients 14

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Ingredients

1 (1 1/4 pound) pork tenderloin, trimmed of silver skin
salt and ground black pepper
⅓ cup ketchup
⅓ cup seasoned rice vinegar
1 (8 ounce) can pineapple chunks, drained with juice reserved
2 tablespoons brown sugar
4 cloves garlic, minced
2 teaspoons hot chili sauce (such as Sriracha®)
1 teaspoon soy sauce
1 pinch red pepper flakes
1 tablespoon vegetable oil
1 teaspoon butter
¼ cup chopped green onion (white part only)
2 tablespoons chopped green onion tops

Steps:

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.
Whisk ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, hot chili sauce, soy sauce, and red pepper flakes in a bowl. Set aside.
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.
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.
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.
Return pork to skillet; cook, stirring, until pork is heated through. Garnish with 2 tablespoons green onion tops.

Nutrition Facts : Calories 297.1 calories, Carbohydrate 22.7 g, Cholesterol 81.6 mg, Fat 11.4 g, Fiber 1 g, Protein 26.2 g, SaturatedFat 3.7 g, Sodium 515.2 mg, Sugar 19.5 g