Pork Belly Recipes Chinese

Sweet And Sour Pork Tenderloin

Recipe Summary 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.

Ingredients | Pork Belly Recipes Chinese

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

Directions

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.

Info | Pork Belly Recipes Chinese

prep: 20 mins cook: 35 mins total: 55 mins Servings: 4 Yield: 4 servings

TAG : Sweet And Sour Pork Tenderloin

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