Sweet and Sour Pork Tenderloin
Description
Chef John's sweet and sour pork with pineapple and green onions is a lighter version of the Chinese take-out classic.
Ingredients
•
1 (1 1/4 pound) pork tenderloin, trimmed of silver skin
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salt and ground black pepper
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1/3 cup ketchup
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1/3 cup seasoned rice vinegar
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1 (8 ounce) can pineapple chunks, drained with juice reserved
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2 tablespoons brown sugar
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4 cloves garlic, minced
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2 teaspoons hot chili sauce (such as Sriracha®)
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1 teaspoon soy sauce
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1 pinch red pepper flakes
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1 tablespoon vegetable oil
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1 teaspoon butter
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1/4 cup chopped green onion (white part only)
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2 tablespoons chopped green onion tops
Directions
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.