Sweet and Sour Pork Tenderloin
This Sweet and Sour Pork Tenderloin is a quick, one-skillet dish that delivers juicy pork, tangy pineapple, and a sweet-savory sauce. A fast weeknight fix that feels like takeout—just fresher, easier, and way more fun.
Ingredients
- 1.5 pounds pork tenderloin patted dry
- 1/4 cup all-purpose flour for dredging
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup pineapple juice
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes optional, for heat
- 1 cup pineapple chunks
- 1/2 cup red bell pepper thinly sliced
- 1/4 cup green onions thinly sliced, for garnish
Instructions
- Season pork tenderloin with salt and pepper, then dredge in flour.
- Heat vegetable oil in a large skillet over medium-high heat. Sear pork on all sides for 2-3 minutes until browned. Remove and set aside.
- In a bowl, whisk together pineapple juice, rice vinegar, brown sugar, soy sauce, cornstarch, ground ginger, garlic powder, and red pepper flakes.
- Add pineapple chunks and sliced red bell pepper to the skillet. Cook for 2-3 minutes until slightly softened.
- Pour in the sauce mixture and bring to a simmer.
- Return pork to skillet. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until internal temp reaches 145°F (63°C).
- Let pork rest for 5-10 minutes, then slice and serve with sauce and green onions over rice or noodles.
Notes
This one's a kid-approved favorite that reheats like a dream. For the best leftovers, use the air fryer or oven at 350°F to restore that takeout-style finish.
Nutrition
Calories: 370kcalCarbohydrates: 24gProtein: 33gFat: 14gSaturated Fat: 4gCholesterol: 90mgSodium: 750mgPotassium: 600mgFiber: 1gSugar: 16gVitamin A: 300IUVitamin C: 35mgCalcium: 40mgIron: 2mg
Tried this recipe?Let us know how it was!