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Sweet and Sour Pork Tenderloin
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.
🔗 Recipe adapted from AllRecipes
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.
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.
🍷 Perfect Pairings
Complete your meal with these
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