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 Summary

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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

297 calories; protein 26.2g 52% DV; carbohydrates 22.7g 7% DV; fat 11.4g 18% DV; cholesterol 81.6mg 27% DV; sodium 515.2mg 21% DV. Full Nutrition
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Reviews (223)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/04/2012
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 fruit was carmelized. I made this dinner for two, and the amount of sauce was adequate. You may wish to increase the sauce ingredients for four. Read More
(82)

Most helpful critical review

Rating: 3 stars
12/26/2016
This came out more spicy than sweet and sour. I'd probably make it again without so much of the hot sauce. Read More
(4)
293 Ratings
  • 5 star values: 193
  • 4 star values: 79
  • 3 star values: 13
  • 2 star values: 8
  • 1 star values: 0
Rating: 4 stars
06/04/2012
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 fruit was carmelized. I made this dinner for two, and the amount of sauce was adequate. You may wish to increase the sauce ingredients for four. Read More
(82)
Rating: 5 stars
07/26/2012
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- this is now going to be a part of the monthly rotation!!! Read More
(54)
Rating: 5 stars
06/05/2012
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) and artichokes. We all pronounced this a KEEPER! Thanks once again, Chef John! Read More
(36)
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Rating: 5 stars
10/23/2012
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. Read More
(22)
Rating: 5 stars
02/18/2013
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 pan fried it. I also sautéed some onions, carrots and green pepper with the pineapple. Then for the spice and tang I added a few dashes of Franks red hot sauce and about 1 tsp of red curry paste as I did not have any hot chili sauce on hand or red pepper flakes. Served it over rice and both me and my husband really enjoyed this dish and both agreed this recipe is a definite keeper! Thanks Chef John. Read More
(15)
Rating: 4 stars
01/24/2015
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 before cooking it and it was only mildly hot. But after cooking the sauce it had a great flavor but was so spicy hot that it was almost uneatable. I may have stumped my toe with the red pepper flakes. I added a couple of dashes instead of a pinch. Read More
(12)
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Rating: 4 stars
10/19/2013
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 celery green pepper) to the blend to resemble the traditional sweet and sour I'm used to having. I also cubed the pork. I meant to sprinkle with sesame seeds at the end but forgot. Will make again. Read More
(10)
Rating: 5 stars
06/20/2013
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 mind the heat. I served it over rice. Read More
(9)
Rating: 5 stars
09/30/2012
The family enjoyed this. We added a little corn starch to thicken up the sauce. Read More
(8)
Rating: 3 stars
12/26/2016
This came out more spicy than sweet and sour. I'd probably make it again without so much of the hot sauce. Read More
(4)
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