a pumpkin spice Chex mix for autumn without gluten. Feel free to add whatever to personalize it.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (1 1/4 pound) pork tenderloin, trimmed of silver skin
- salt and ground black pepper
- ⅓ cup ketchup
- ⅓ cup seasoned rice vinegar
- 1 (8 ounce) can pineapple chunks, drained with juice reserved
- 2 tablespoons brown sugar
- 4 cloves garlic, minced
- 2 teaspoons hot chili sauce (such as Sriracha®)
- 1 teaspoon soy sauce
- 1 pinch red pepper flakes
- 1 tablespoon vegetable oil
- 1 teaspoon butter
- ¼ cup chopped green onion (white part only)
- 2 tablespoons chopped green onion tops
Instructions
- Cut tenderloin into 4 pieces. Arrange in a single layer between two sheets of plastic wrap and pound with a meat mallet until each is about 1-inch thick. Generously season with salt and black pepper.
- Whisk ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, hot chili sauce, soy sauce, and red pepper flakes in a bowl. Set aside.
- Heat vegetable oil in a skillet over high heat. Place pork in pan; reduce heat to medium. Cook until browned on both sides and cooked through, 5 to 6 minutes per side. Transfer to a plate.
- Return skillet to medium heat. Stir butter into hot pan. When butter melts and starts to brown, stir in pineapple chunks. Cook, stirring, until pineapple is golden brown, 3 to 4 minutes.
- Stir in ketchup mixture and 1/4 cup green onion (white parts). Reduce heat to low and simmer until garlic and onion have softened, 5 minutes.
- Return pork to skillet; cook, stirring, until pork is heated through. Garnish with 2 tablespoons green onion tops.
Nutrition Facts
| Calories | 297 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 1 g |
| Protein | 26 g |
| Saturated Fat | 4 g |
| Sodium | 515 mg |
| Sugars | 20 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made this several times over the past few years. It’s not traditional sweet and sour but, still delicious, easy and not loaded with fat. Thanks Chef John!
Eyeballed the sauce measurements and still turned out great! After resting the pork, I sliced it before adding back to the pan and really enjoyed the final outcome. I think I will add some of our favorite stir fry veggies next time. Delicious recipe.
Served this delicious dish for company tonight! I used 1 1/2 pork tenderloins for 6 people and doubled the sauce but used a 20 oz can of pineapple. I also used sweet chili sauce in place of Sriacha. I added carrots, peppers, and onion as other viewers suggested. It was a hit served over rice with a tossed green salad and warm buttered Italian bread.
Loved the sauce! I doubled the amounts for the sauce and added more veggies. I put my black iron skillet with some olive oil on my outdoor grill and preheated it all up. I cooked the meat as directed After removing the meat, I added four sliced carrots, cut in thick strips, layered several small red yellow and orange peppers, onions, snow peas and fresh mushrooms (all cut in nice chunks) and put the pineapple on top. I let the carrots sit on the bottom of the hot skillet for about five minutes before stirring all the veggies and continued cooking for about five more minutes. Add a little butter if needed. I added the sauce as directed, cooked and returned meat to pan to heat through. I served it over basmati rice. Very good. I will make this again. I think it would also be good with shrimp.
I added some chopped green peppers, chopped onions and chopped carrots after I removed the pork from the fry pan. When they were partly softened, I removed from the pan before adding the butter and pineapple. I added those veggies back in when I put in the sauce and pork (I cut into bitesize pieces while the veggies were cooking). I served it over Jasmine rice. Great recipe!
Loved it but I grilled the tenderloin and cut it into medallions before I put them in the sauce and I used crushed pineapple in the sauce in stead of chunks… something a little diff…
I doubled the sauce part of the recipe including the pineapple chunks. Probably the best sauce we’ve ever made! Not too sweet and it was spicy. Not your typical sweet/sour sauce. We used the sauce for the next few days to dip egg rolls in and some in fried rice later too. You could replace pork with chicken or beef. The sauce is amazing!!
yum! Made it with fresh pineapple, added onion, green pepper and carrots! subbed Lilly white corn syrup and water 50/50 for the canned pineapple juice. Turned out great!
Made the dish for 2 people using left over cooked pork tenderloin. Stir fried mix of veggies, peppers, onion, carrots, green beans then put them aside and followed the rest of the recipe adding them back in with the pork at the end. I made the sauce as with a few small changes. It was the perfect amount of sauce for 2. I would double the sauce for 4 as stated in another review. Only added 1 tsp of hot sauce and no pepper flakes it was just the right amount of heat for us. Also grated the 1 clove of garlic and some ginger into the sauce mix before cooking. Served over Jasmine rice it was delicious.
Great recipe, the sauce needs a little more brown sugar and I fried the meat with a batter made from potato starch, salt, pepper, and almond milk.
Sooo good, family loved it. I upped the crushed red pepper because we like spicy, and added diced red peppers. Excellent.
Easy, delicious. It just tastes healthier too!
Turned out great but I added sliced carrots & celery. I did not have green bell pepper but substituted yellow bell pepper. Could also add chopped sweet round onion too.
Awesome recipe! I added a jalapeños pepper (sliced), sautéed onions, carrots, and sweet bell peppers, to deglaze the saucepan with the pineapple chunks (I used fresh pineapple), sautéed them a bit before adding the sauce mixture. I also did a quick marinade of the pork tenderloin steak with salt, pepper, soy sauce, vegetable oil, soy sauce & corn starch, before pan searing them in step one. The heat was a bit too much for some members of my family so next time I will half the amount of jalapeños.
Delicious! Added green pepper.
I made this recipe last night and it was wonderful and so easy!!! I followed the recipe exactly but decided to cut back on the red pepper flakes just a bit the next time around.
The recipe doesn’t mention cutting the pork tenderloin into bite-size chunks typical of sweet and sour pork. I did this while the pineapple chunks were browning. I had to return some of the pork to the skillet, as it was still pink in the middle. The finished product was okay, but not the best I’ve ever had.
Delicious! Used half the hosta
I wasn’t too sure about the use of ketchup in this recipe but it definitely worked. Chef John never disappoints. I used a 20 oz can of pineapple chunks, because that is what I had. Instead of a pork tenderloin I used a smoked wild pig ham that we had in the fridge. Since we had brined the ham, I did not use any salt. That was the right decision because the recipe did not need any more salt. I held off on adding any pepper until the end, because I used my favorite Thai sweet chili sauce and it had a good amount of heat. I ended up not adding any pepper. I will definitely cook this again.
While family loved it! Definitely a keeper. I will double the recipe next time.
I need to play with the balance of the sauce ingredients, but I found the current recipe a bit sweeter than I prefer. I increased the amount of vinegar/chili sauce/garlic/peppers until I found a balance I preferred. Additionally, I followed the suggestion of other reviewers and added some onion and carrot. Overall, a tasty recipe that I feel requires some tinkering.