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Sweet and Sour Pork Tenderloin

Rated as 4.59 out of 5 Stars

"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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Ingredients

55 m servings 297 cals
Original recipe yields 4 servings

Directions

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  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.

Nutrition Facts


Per Serving: 297 calories; 11.4 g fat; 22.7 g carbohydrates; 26.2 g protein; 82 mg cholesterol; 515 mg sodium. Full nutrition

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Reviews

Read all reviews 153
  1. 197 Ratings

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    Rated as 5 out of 5 Stars
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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

This came out more spicy than sweet and sour. I'd probably make it again without so much of the hot sauce.

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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)...

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 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...

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...

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.