Sweet and Sour Pork Tenderloin Recipe
Sweet and Sour Pork Tenderloinis is a beloved Chinese dish renowned for its sweet and tangy flavor profile and vibrant colors. Tender pork tenderloin is cut into strips, coated with a crispy batter, then quickly stir-fried with peppers, onions, and pineapple in a rich sweet and sour sauce. This dish is characterized by its sweet sugar, tangy vinegar, and the natural sweetness of pineapple, offering a diverse and satisfying taste experience.
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To create delicious and visually appealing Sweet and Sour Pork Tenderloin that your family and friends will enjoy, follow these key tips and techniques:
1.Ingredient Selection:
Use fresh pork tenderloin and fresh vegetables and fruits (such as peppers, onions, and pineapple) to ensure freshness and quality.
2.Uniform Cutting:
Cut green peppers, red peppers, onions, and pineapple into uniform pieces to ensure even cooking and better texture.
3.Preparation of Meat:
After cutting the pork tenderloin into strips, marinate with salt, egg yolk, and cornstarch to tenderize the meat and allow it to absorb more flavors.
4.Control of Oil Temperature:
When frying the pork tenderloin, maintain the oil temperature at about 350°F (approximately 175°C) to ensure it is crispy on the outside and tender inside.
5.Preparation of Sweet and Sour Sauce:
Adjust the ratio of white sugar, white vinegar, and ketchup according to personal taste preferences. Use a cornstarch slurry to thicken the sauce, adding it to the hot pan and stirring quickly to avoid lumps.
6.Cooking Techniques:
Stir-fry the pork tenderloin and vegetables quickly to maintain their crispy texture and avoid overcooking.
7.Plating:
When serving, garnish with colorful green peppers, red peppers, and pineapple to enhance visual appeal.
This dish is cherished for its crispy texture, vibrant colors, and the contrast between sweet and sour flavors. It's highly popular in both Chinese and American cuisine and is perfect for those who enjoy dishes with a sweet and savory taste profile.
INGREDIENTS
MAIN INGREDIENTS
- 2/3 pound pork tenderloin, cut into strips
ACCESSORIES
- 1 green pepper, cut into diamond-shaped pieces
- 1 red pepper, cut into diamond-shaped pieces
- 1.8 oz onion chunks
- 1.8 oz pineapple chunks
- 1 egg yolk
SEASONINGS
- 1/2 teaspoon salt
- 2 tablespoons cornstarch
- Oil for frying (about 2 cups)
- 1/4 cup sugar
- 1/4 cup white vinegar
- 2 tablespoons ketchup
- 1/4 cup water mixed with 1 tablespoon cornstarch (water-cornstarch mixture)
DIRECTIONS
STEP 1
Prepare the Ingredients:
Cut green and red peppers into diamond-shaped pieces.
Cut 1.8 oz of onion into chunks, and 1.8 oz of pineapple into cubes.
Cut 2/3 pound of pork tenderloin into chunks.
STEP 2
Prepare the Pork tenderloin:
Place the pork tenderloin strips in a bowl.
Add 1/2 teaspoon salt and mix well.
Add 1 egg yolk and mix until the pork tenderloin is well-coated.
Add 2 tablespoons of cornstarch and mix until the pork tenderloin is evenly coated.
STEP 3
Fry the Pork tenderloin:
Heat a wok or deep frying pan with enough oil to deep fry.
When the oil is hot (about 350°F), add the pork tenderloin strips.
Fry the pork tenderloin until it’s golden brown.
STEP 4
Fry the Vegetables:
Next, add the green peppers, red peppers, and onions into the hot oil.
Fry for 5 seconds, then remove the pork tenderloin and vegetables from the oil.
STEP 5
Cook the Pineapple:
In the same wok, leave a little oil and add the pineapple chunks.
Stir-fry the pineapple until it’s cooked through, then remove and set aside.
STEP 6
Make the Sauce:
In a pan, heat a moderate amount of oil, add 1/4 cup sugar and stir-fry for a moment.
Add 1/4 cup white vinegar and 2 tablespoons ketchup.
Stir until the sugar dissolves and the sauce is well-mixed.
STEP 7
Combine Everything:
Add the cooked pineapple back into the wok and stir to coat with the sauce.
When the mixture starts to boil, add the water-cornstarch mixture to thicken the sauce.
Add the fried pork tenderloin, peppers, and onion back into the wok.
Stir everything together until the pork tenderloin and vegetables are well-coated with the sauce and heated through.
STEP 8
Serve:
Transfer to a plate and enjoy your homemade sweet and sour pork tenderloin!
Recipe analyzer
- Recipes: Sweet and Sour Pork Tenderloin Recipe
- Main Ingredients:6
- Servings per recipe:1
- Servings size:513 g
-
Energy (calories)：585 kcal
-
Protein：84.58 g
-
Fat：15.56 g
Why gray?
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Carbohydrates：24 g
-
Protein: 61%357 kcal
-
Fat: 24%140 kcal
-
Carbohydrates: 15%89 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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