Sweet and Sour Pork Tenderloin

sweet and sour pork tenderlon


By: Sara Beth Crigger

1 to 1 1/2 pound Pork Tenderloin
Salt, to taste
Pepper, to taste
1/2 C. Ketchup
1/2 C. Rice Vinegar
1 (8-oz.) can Pineapple Chunks, with juice reserved
3 Tbsp. Brown Sugar
3 Tbsp. Minced Garlic
1 Tbsp. Soy Sauce
1 pinch Red Pepper Flakes, optional
1 1/2 Tbsp. Peanut Oil
1 Tsp. Butter
1/3 C. chopped Green Onion, white, bottom part
chopped Green Onion tops, to garnish

1. Cut tenderloin into 4-6 vertical pieces. Pound each piece with a mallet until each is about 1 to 1 1/2 inch thick. 2. Season both sides of the pieces with salt and black pepper and set aside.
3. In a medium bowl, mix ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, soy sauce, and red pepper flakes. Set mixture aside.
4. Heat peanut oil in a medium skillet over high heat. Place pork pieces in pan. Reduce heat to medium. Cook 5-6 minutes per side, until browned on both sides and cooked through. Take pork out of skillet and set aside.
5. Stir butter into hot pan. Once melted, stir in pineapple chunks. Cook, stirring constantly, until pineapple chucks are golden brown (no more than 5 minutes).
6. Stir in ketchup mixture and the white parts of the green onion. Reduce heat to low. Simmer until onion have softened (no more than 5 minutes).
7. Return pork to skillet and cook until heated through. Stir pork into mixture. Once transferred onto plate for serving, use the remaining green onion tops as a garnish.

Makes 5 Servings.

Approximate Nutritional Facts, per 1 serving:
Calories: 196.1, Total Fat: 2.4g (Saturated: 0.9g, Polyunsaturated 0.0g, Monounsaturated 0.0g), Cholesterol 59.2mg, Sodium 869.3mg, Potassium 56.8mg, Total Carbohydrate 21.4g (Dietary Fiber: 0.4g, Sugars 20.8g), Protein 19.8g

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