Sweet and Sour Pork Tenderloin Medallions
This version of sweet and sour pork uses lean tenderloins and skips the deep-fried step for the same great flavor in fewer steps.
- Serves: 4 persons
- For the Sauce:
- ⅓cup ketchup
- ⅓cup seasoned rice vinegar
- 2tablespoons light brown sugar
- ¼cup chicken broth
- 3cloves garlic (minced)
- 2teaspoons Asian hot chili sauce ( sambal or sriracha ; or to taste)
- 1teaspoon soy sauce (or to taste)
- For the Pork Medallions:
- 1pork tenderloin (about 1 1/2 lb., trimmed)
- Dash salt (or to taste)
- Dash fresh ground black pepper (or to taste)
- 1tablespoon vegetable oil
- 1teaspoon butter
- 1can (8-oz.) pineapple chunks (drained, juice reserved)
- 4cups cooked white rice
Step 1In a medium bowl, mix the ketchup, rice vinegar, pineapple juice, brown sugar, chicken broth, garlic, hot chili sauce, and soy sauce until well blended.
Step 2Set the sauce aside.
Step 3Cut the pork tenderloin, crosswise, into 4 equal size pieces.
Step 4Place 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.
Step 5Season both sides with salt and fresh ground black pepper.
Step 6Heat the vegetable oil in a large skillet over medium-high heat.
Step 7Add the pork and sear the pieces for about 4 minutes on each side, or until almost cooked through.
Step 8Using tongs, transfer the pork to a plate and reserve.
Step 9Add the butter to the pan, along with the pineapple chunks.
Step 10Cook for 2 minutes, stirring occasionally, or until the pineapple is golden brown.
Step 11Add the reserved sauce and bring the mixture to a boil over medium-high heat.
Step 12Reduce the heat to medium-low and cook, stirring often, for about 5 minutes, or until the sauce reduces and thickens slightly.
Step 13Return the pork back to the pan and heat through to finish the cooking.
Step 14When pork is done to your liking, turn the heat off.
Step 15Serve the pork over hot white or brown rice, with the sauce and pineapple chunks spooned over the top.
Step 16Garnish with the chives or green onions as desired.