Description
I thoroughly enjoyed this plate of florescent food, and if you’re a fan of the Chinese take-out version, I believe you will enjoy this too.
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.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 4