Sweet and Sour Pork Tenderloin Medallions

By
John Mitzewich
John Mitzewich
John Mitzewich is a food writer, recipe video producer, and culinary school instructor with more than 20 years of experience in the food industry.
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Updated on 08/4/19
Sweet and Sour Pork Tenderloin Medallions
Photo (c) John Mitzewich
Prep: 30 mins
Cook: 30 mins
Total: 60 mins
Servings: 4 servings
Nutrition Facts (per serving)
1161 Calories
16g Fat
184g Carbs
64g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1161
% Daily Value*
Total Fat 16g 20%
Saturated Fat 5g 25%
Cholesterol 145mg 48%
Sodium 462mg 20%
Total Carbohydrate 184g 67%
Dietary Fiber 6g 20%
Protein 64g
Calcium 119mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This 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 fewer steps.

Ingredients

  • 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

Steps to Make It

  1. 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. 

  2. Set the sauce aside.  

  3. Cut the pork tenderloin, crosswise, into 4 equal size pieces.

  4. 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.

  5. Season both sides with salt and fresh ground black pepper.

  6. Heat the vegetable oil in a large skillet over medium-high heat.

  7. Add the pork and sear the pieces for about 4 minutes on each side, or until almost cooked through.

  8. Using tongs, transfer the pork to a plate and reserve.

  9. Add the butter to the pan, along with the pineapple chunks.

  10. Cook for 2 minutes, stirring occasionally, or until the pineapple is golden brown.

  11. Add the reserved sauce and bring the mixture to a boil over medium-high heat.

  12. Reduce the heat to medium-low and cook, stirring often, for about 5 minutes, or until the sauce reduces and thickens slightly.

  13. Return the pork back to the pan and heat through to finish the cooking.

  14. When pork is done to your liking, turn the heat off.

  15. Serve the pork over hot white or brown rice, with the sauce and pineapple chunks spooned over the top.

  16. Garnish with the chives or green onions as desired.

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. 

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