Chinese
Sweet and Sour Pork
Pork tenderloin is seared to 145°F and rested, then tossed with pepper, onion, and pineapple in a sweet-sour sauce. The skillet version skips a deep fryer and uses a small amount of oil.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Tenderloin cubes hit 145°F quickly, then rest 3 minutes so they stay juicy in the sauce.
- A cornstarch slurry makes the vinegar and ketchup cling to the pork.
- Pineapple juice from the can is part of the sauce, so you are not adding water and syrup separately.
- This is a stir-fry in a tablespoon of oil, not a pot of frying oil.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Season the pork with the kosher salt and black pepper.
- 2
Heat the vegetable oil in a large skillet over medium-high heat. Sear the pork until the cubes reach 145°F, about 4 minutes.
- 3
Move the pork to a plate and rest 3 minutes.
- 4
In the same skillet, cook the red bell pepper and onion until crisp-tender, about 3 minutes. Stir in the garlic for 30 seconds.
- 5
Stir together the pineapple juice, ketchup, rice vinegar, brown sugar, soy sauce, cornstarch, and water.
- 6
Pour the sauce into the skillet and add the pineapple chunks. Simmer until the sauce turns glossy, about 1 minute.
- 7
Return the rested pork and toss to coat. Serve over the cooked rice.
Pro tips
- Rest the tenderloin 3 minutes after it hits 145°F before it goes back into the sauce.
- Keep the oil at about 1 tablespoon. This is not a deep fry. If oil ever smokes, turn the heat off.
- Have the sauce mixed before the pork comes out of the pan. The vegetables move fast.
Easy substitutions
- Pork tenderloin
- Pork loin, still cooked to 145°F and rested 3 minutes
- Ketchup
- 2 tbsp tomato paste plus an extra teaspoon of brown sugar
- Rice vinegar
- Apple cider vinegar
Storage and reheating
Storage
Refrigerate up to 3 days.
Reheating
Warm in a skillet over medium heat until the pork is hot. Loosen the sauce with a spoon of water if it is thick.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 444
- Protein
- 32 g
- Carbs
- 52 g
- Fat
- 12 g
- Fiber
- 3 g
Budget friendly · One Pan, Stovetop · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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