Sweet And Sour Pork Tenderloin Food

PORK TENDERLOIN WITH SWEET-AND-SOUR VEGETABLES

Steps:

• Preheat the oven to 475 degrees F. Season the pork all over with salt and pepper. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 8 minutes. Remove to a plate.
• Wipe out the skillet; add 1 more tablespoon olive oil and heat over medium-high heat. Add the carrots and cook, stirring, until browned around the edges, about 4 minutes. Stir in the broccoli, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Place the pork on top. Transfer the skillet to the oven and roast until a thermometer inserted into the center of the pork registers 145 degrees F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest at least 5 minutes before slicing.
• Meanwhile, return the skillet to the stovetop over medium-high heat. Add the cherry pepper slices, brine and maple syrup to the vegetables. Cook, stirring, until the vegetables are glazed, about 1 minute; season with salt.
• Slice the pork and season with salt and pepper. Serve with the glazed vegetables.

SWEET AND SOUR PORK TENDERLOIN

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.

SWEET AND SOUR PORK TENDERLOIN MEDALLIONS

Steps:

• 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.
• Set the sauce aside.
• Cut the pork tenderloin, crosswise, into 4 equal size pieces.
• 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.
• Season both sides with salt and fresh ground black pepper.
• Heat the vegetable oil in a large skillet over medium-high heat.
• Add the pork and sear the pieces for about 4 minutes on each side, or until almost cooked through.
• Using tongs, transfer the pork to a plate and reserve.
• Add the butter to the pan, along with the pineapple chunks.
• Cook for 2 minutes, stirring occasionally, or until the pineapple is golden brown.
• Add the reserved sauce and bring the mixture to a boil over medium-high heat.
• Reduce the heat to medium-low and cook, stirring often, for about 5 minutes, or until the sauce reduces and thickens slightly.
• Return the pork back to the pan and heat through to finish the cooking.
• When pork is done to your liking, turn the heat off.
• Serve the pork over hot white or brown rice, with the sauce and pineapple chunks spooned over the top.
• Garnish with the chives or green onions as desired.

SWEET AND SOUR PORK TENDERLOIN

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.

SWEET AND SOUR PORK STIR FRY

Steps:

• Heat olive oil in a non-stick wok or skillet over medium-high heat. Add pork, gingerroot and garlic. Cook and stir for 6 to 7 minutes, until pork is cooked through and begins to brown.
• Remove pork from wok and keep warm.
• Add green pepper, carrots and onions to wok. Cook and stir for about 5 minutes, or until vegetables are tender.
• Meanwhile, prepare sauce. Drain pineapple, reserving 1/2 cup juice.
• In a small bowl, whisk together reserved 1/2 cup pineapple juice, 1/4 cup ketchup, vinegar, brown sugar, soy sauce, cornstarch and chili powder.
• Add sauce to vegetables in wok, along with cooked pork and pineapple chunks. Cook until sauce is bubbly and has thickened, and pork and pineapple are heated through.
• Serve over hot, cooked rice, if desired.
• Makes 4 servings.
• Greta and Janet Podleski.

HOMEMADE SWEET-AND-SOUR PORK

Steps:

• In a small bowl, combine the brown sugar, vinegar, ketchup and soy sauce. Pour half into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Set remaining marinade aside., Drain and discard marinade from pork. In a large skillet, cook pork in oil for 3 minutes. Add the onion, carrots, green pepper, garlic and ginger; saute until pork is tender. Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in the pineapple. Serve with rice if desired. Freeze option: Cool pork mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little broth or water if necessary. Serve over rice.

SWEET AND SOUR PORK

Steps:

• Blend cornstarch and soy sauce in small bowl; stir in pork until well coated.
• Brown pork in hot oil in Dutch oven or large skillet over medium-high heat. Stir in 1/4 cup water. Cover and simmer 20 minutes, stirring occasionally.
• Stir carrots, onion, bell pepper and sweet & sour sauce into pork mixture. Simmer, covered, 10 minutes longer, stirring frequently.
• Add pineapple chunks; cook and stir only until pineapple is heated through.

SWEET-AND-SOUR PORK

Steps:

• Drain pineapple, reserving juice; set aside. In a small bowl, combine the cornstarch, brown sugar, salt, ginger and pepper. Stir in the water, ketchup, vinegar, soy sauce and reserved juice until smooth., In a large skillet or wok, stir-fry pork and onion in oil for 4-8 minutes or until tender. Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Add green pepper and reserved pineapple. Reduce heat; cover and cook for 5 minutes. Serve with rice and if desired, sesame seeds.

SWEET-AND-SOUR PORK STIR-FRY

Steps:

• In 2-cup glass measuring cup, mix chicken broth, reserved pineapple juice, soy sauce, vinegar, brown sugar and cornstarch; set aside.
• In large 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Season pork with salt and pepper. Add to skillet; cook without stirring 2 minutes. Stir occasionally 1 to 3 minutes longer or until browned; transfer to plate, and keep warm.
• Add remaining 2 tablespoons oil to skillet; stir in broccoli and peppers. Cook 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender. Return pork and juices to skillet. Stir in garlic and gingerroot; cook about 30 seconds or until fragrant.
• Stir chicken broth mixture, and pour into skillet; heat to simmering. Cook and stir 2 to 3 minutes or until pork is cooked through and sauce is thickened. Stir in reserved pineapple chunks, and garnish with green onions before serving. Serve with cooked rice.

SWEET-AND-SOUR PORK STIR-FRY

Steps:

• In a small bowl, stir together 1/3 cup pineapple juice, vinegar, soy sauce, cornstarch, and 1/4 cup water. Season sauce with salt and pepper.
• In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook pork, in two batches, until well browned on one side, about 1 minute (pork will cook more later); transfer to a plate.
• To skillet, add scallion whites and bell peppers; season with salt and pepper. Cook, stirring, until peppers are crisp-tender, 6 to 8 minutes.
• Add pork (along with any juices), broccoli, and pineapple chunks. Whisk sauce; add to skillet. Bring to a simmer; cook, stirring, until broccoli is warmed through, 2 to 4 minutes. Stir in scallion greens, and serve with rice.

SWEET AND SOUR PORK RECIPE BY TASTY

Steps:

• In a bowl, combine all marinade ingredients with the pork. Cover and leave to marinade in the fridge 20 minutes.
• Place the corn flour in a large bowl and toss the marinated pork chunks until liberally coated.
• In a medium-sized saucepan, heat the oil to 350˚F (180°C).
• Deep fry the pork pieces for about 3-4 minutes until the coating is golden brown and the pork is cooked throughout. Set aside.
• For the sauce, place a frying pan over a medium heat and add the oil.
• Sauté the garlic until fragrant, then fry the peppers until soften.
• Add in the pineapple and warm thorough.
• Add the sugar, vinegar, and ketchup, stir. Bring the mixture to a boil.
• Add the pork to the frying pan and coat everything evenly with the sauce.
• Serve top with sesame seeds.
• Nutrition Calories: 2299 Fat: 220 grams Carbs: 55 grams Fiber: 3 grams Sugars: 44 grams Protein: 35 grams
• Enjoy!

SWEET AND SOUR PORK

Steps:

• Pound pork with the back of a cleaver (this is to tenderize the pork), and then cut into 1-inch squares.
• Soak with marinade for at least half an hour.
• Cut green pepper into halves, remove seeds and membrane, and cut into 1" squares.
• Next cut 4 slices of pineapple into the same size squares.
• Set aside.
• Heat 6 cups oil.
• While oil is heating, coat each piece of pork in cornstarch.
• When oil is ready, fry pork until brown and done (about 2 minutes), take out, reheat oil then fry once more until crispy.
• Remove pork and drain off oil from frying pan.
• Put back into frying pan 2 T.
• of oil; fry the green pepper and pineapple, stirring constantly.
• Add the seasoning sauce continuing to stir fry, until thickened.
• Turn off the heat.
• Add the pork, mix well and serve immediately.
• Serve over rice!