Sweet and Sour Pork Tenderloin Medallions


  • For the sauce:
  • 1/3 cup ketchup
  • 1/3 cup seasoned rice vinegar
  • reserved pineapple juice from can
  • 2 tablespoons brown sugar
  • ¼ cup chicken broth
  • 3 cloves minced garlic
  • + 10 more ingredients
    • 2 teaspoons Asian hot chili sauce (sambal or sriracha), or to taste
    • 1 teaspoon soy sauce, or to taste
    • For the pork medallions:
    • 1 pork tenderloin (about 1 ½ pounds), trimmed
    • salt and fresh ground black pepper as needed
    • 1 tablespoon vegetable oil
    • 1 teaspoon butter
    • 1 can (8-oz) pineapple chunks, drained, juice reserved
    • 4 cups cooked white rice
    • 2 tablespoon chopped green onions or chives to garnish

Mix the sauce ingredients together and reserve until needed. Cut the pork tenderloin into 4 equally sized 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...

View full recipe at SpringPad


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