SWEET AND SOUR PORK TENDERLOIN
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.
Provided by Chef John
Categories World Cuisine Recipes Asian Chinese
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- 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 297.1 calories, Carbohydrate 22.7 g, Cholesterol 81.6 mg, Fat 11.4 g, Fiber 1 g, Protein 26.2 g, SaturatedFat 3.7 g, Sodium 515.2 mg, Sugar 19.5 g
PORK MEDALLIONS WITH SWEET AND SOUR PAN SAUCE
Make and share this Pork Medallions With Sweet and Sour Pan Sauce recipe from Food.com.
Provided by DrGaellon
Categories Pork
Time 17m
Yield 1 tenderloin, 3 serving(s)
Number Of Ingredients 15
Steps:
- Remove the silver skin from the tenderloin: slip a paring knife between the silver skin and the muscle fibers. Angle the knife slightly upward and use a gentle back-and-forth sawing action.
- Slice the tenderloin into 1"-thick slices. Smack each slice with the flat of your chef's knife once or twice, to flatten them to about 3/4" thick. Sprinkle salt and pepper over both sides of pork slices.
- Heat oil until shimmering in heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil. Working in batches of no more than six slices to avoid overcrowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 80 seconds. Transfer pork to plate.
- Mix cinnamon, cloves, cayenne and brown sugar in small bowl; set aside. Heat oil in pan in which pork was cooked over medium heat, swirling to distribute. Add onion; sauté until softened and starting to color, about 2 minutes. Add spice mixture, sherry, and vinegar; boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to a glaze, about 2 1/2 minutes. Increase heat to high and add broth, raisins, and any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 3 minutes.
- Reduce heat to medium; return pork to pan, turning meat to coat. Simmer to heat pork thoroughly and blend flavors, about 3 minutes. Adjust seasonings, adding salt to taste. Transfer pork to serving plate and spoon sauce over meat. Serve immediately.
Nutrition Facts : Calories 480.1, Fat 22.1, SaturatedFat 4.8, Cholesterol 99.8, Sodium 870.8, Carbohydrate 20.1, Fiber 1.3, Sugar 12.5, Protein 32.7
SWEET AND SOUR PORK TENDERLOIN
Provided by Food Network
Time 4h15m
Yield 12 servings
Number Of Ingredients 10
Steps:
- 1. Season tenderloins with salt and pepper.
- 2. Heat oil in large skillet over medium-high heat and brown tenderloins on all sides. Place in crock.
- 3. In small bowl, whisk together pineapple juice, brown sugar, soy sauce, tomato paste and cornstarch. Pour over pork tenderloin. 4. Cover and cook on HIGH for 4 hours or LOW for 6 hours or until internal temperature reaches at least 160 degrees Fahrenheit for medium doneness.
- 5. Remove cover and stir in pineapple chunks.
- 6. Cover and cook on HIGH for 15-30 minutes until pineapple is heated through.
- 7. Slice pork and serve with sauce and pineapple.
- 8. Garnish with minced parsley.
- 9. Serve over hot, cooked rice if desired.
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- Pat the pork tenderloin with paper towels to dry. Trim any visible fat and remove the thin, shiny silver skin. Slice it into 1/2-inch thick medallions.
- Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the pork slices. Cook until the pork is nicely browned on both sides (about 2 minutes on each side).
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