Sweet and Sour Pork Tenderloin Medallions

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.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 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. Step 2

    Set the sauce aside.  
  3. Step 3

    Cut the pork tenderloin, crosswise, into 4 equal size pieces.
  4. Step 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. Step 5

    Season both sides with salt and fresh ground black pepper.
  6. Step 6

    Heat the vegetable oil in a large skillet over medium-high heat.
  7. Step 7

    Add the pork and sear the pieces for about 4 minutes on each side, or until almost cooked through.
  8. Step 8

    Using tongs, transfer the pork to a plate and reserve.
  9. Step 9

    Add the butter to the pan, along with the pineapple chunks.
  10. Step 10

    Cook for 2 minutes, stirring occasionally, or until the pineapple is golden brown.
  11. Step 11

    Add the reserved sauce and bring the mixture to a boil over medium-high heat.
  12. Step 12

    Reduce the heat to medium-low and cook, stirring often, for about 5 minutes, or until the sauce reduces and thickens slightly.
  13. Step 13

    Return the pork back to the pan and heat through to finish the cooking.
  14. Step 14

    When pork is done to your liking, turn the heat off.
  15. Step 15

    Serve the pork over hot white or brown rice, with the sauce and pineapple chunks spooned over the top.
  16. Step 16

    Garnish with the chives or green onions as desired.