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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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)|