This healthier take on sweet and sour pork uses lean tenderloin and skips the deep-fried batter step. You'll get the same great flavor of the traditional American-Chinese take-out version, but with a lot less fat.
- For the Sauce:
- 1/3 cup ketchup
- 1/3 cup seasoned rice vinegar
- 2 tablespoons light brown sugar
- 1/4 cup chicken broth
- 3 cloves garlic (minced)
- 2 teaspoons Asian hot chili sauce ( sambal or sriracha; or to taste)
- 1 teaspoon soy sauce (or to taste)
- For the Pork Medallions:
- 1 pork tenderloin (about 1 1/2 lb., trimmed)
- Dash salt (or to taste)
- Dash fresh ground black pepper (or to taste)
- 1 tablespoon vegetable oil
- 1 teaspoon butter
- 1 can (8-oz.) pineapple chunks (drained, juice reserved)
- 4 cups cooked white rice
1. Make the sauce: In a medium bowl, mix the ketchup, rice vinegar, pineapple juice, brown sugar, chicken broth, garlic, hot chili sauce, and soy sauce until well blended. Set the sauce aside.
2. Make the pork: Cut the pork tenderloin, crosswise, into 4 equal size pieces. Place a sheet of plastic wrap over the pork, and use a meat pounder or heavy pan to flatten-out the pork into 4 medallions, about 1/2-inch thick.
Season both sides with salt and fresh ground black pepper.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork and sear the pieces for about 4 minutes on each side, or until almost cooked through. Using tongs, transfer the pork to a plate and reserve.
4. Add the butter to the pan, along with the pineapple chunks. Cook for 2 minutes, stirring occasionally, or until the pineapple is golden brown. Add the reserved sauce and bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and cook, stirring often, for about 5 minutes, or until the sauce reduces and thickens slightly.
5. Return the pork back to the pan and heat through to finish the cooking. When pork is done to your liking, turn the heat off.
6. Serve the pork over hot white or brown rice, with the sauce and pineapple chunks spooned over the top. Garnish with the chives or green onions as desired.
Recipe Notes and Tips
• You can make the sauce up to 2 days ahead and store airtight in the refrigerator. Stir the sauce well before using.
• You can also pound the pork up to one day. Cover tightly in plastic wrap and refrigerate until ready to use.
Edited by Kathy Kingsley
|Nutritional Guidelines (per serving)|
|Total Fat||16 g|
|Saturated Fat||5 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||6 g|