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Pork tenderloin is lean and mild and cooks quickly, making it a great choice for weeknights. Sweet and sour pork tenderloin medallions are quick, easy, and packed with flavor. All you have to do is slice the pork, combine the sauce ingredients, and cook! The sauce is made with basic pantry ingredients you probably have on hand: vinegar, soy sauce, brown sugar, and cornstarch.
The sliced pork cooks quickly, and the sweet and sour pineapple sauce flavors it perfectly. Add a bit of sambal or crushed red pepper to the sauce if you like some heat. The pork is wonderful served over plain white or brown rice or with noodles or quinoa. It’s versatile as well. Feel free to use all green bell peppers or any combination of other colors.
What You’ll Like About This Dish
Quick and easy. Lean pork tenderloin cooks fast, and the sauce comes together in minutes.
Colorful and flavorful. Pineapple and peppers add vibrant contrast and sweet-tangy taste.
Family-friendly and flexible. Great over rice or noodles, and easy to adjust the spice level.
Ingredient Notes
- Pork tenderloin: Trim off the silver skin and slice into medallions about ½ inch thick.
- Pineapple tidbits: Use canned in juice—drain and reserve the liquid for the sauce.
- Vegetable oil: Neutral oil for browning the pork.
- Apple cider vinegar: Gives the sauce tang and balance.
- Soy sauce: Adds umami and depth to the sweet and sour base.
- Brown sugar: Sweetens the sauce and deepens the flavor.
- Cornstarch: Thickens the sauce to a glossy consistency.
- Onion: Sliced thin for quick cooking—yellow or white both work.
- Bell peppers: Use green and red for color contrast, or substitute other varieties.
- Salt: Enhances all the flavors in the sauce.
Steps to Make Sweet and Sour Pork Tenderloin Medallions
- Trim and slice the pork tenderloin into ½-inch medallions. Pat dry.
- Heat oil in a skillet and sear pork slices until browned on both sides.
- Drain the pineapple and reserve the juice. Set pineapple aside.
- In a bowl, combine the reserved juice with water, vinegar, soy sauce, brown sugar, and salt. Add to the pan.
- Bring to a boil, cover, and simmer the pork in the sauce briefly. Remove pork and keep warm.
- Stir cornstarch with water and add to the skillet. Cook until the sauce is thickened.
- Add pineapple, onion, and bell peppers. Cover and simmer until vegetables are tender.
- Return pork to the skillet and simmer briefly to heat through.
Tips for Sweet and Sour Pork
- Use fresh pineapple if preferred—just be sure to include the juice for the sauce.
- Trim the silver skin from pork tenderloin for best texture and presentation.
- Slice all vegetables thinly so they cook evenly and quickly.
- Don’t overcook the pork—remove it once it’s just cooked through to keep it tender.
Recipe Variations
- Add heat. Stir in sambal, chili garlic paste, or minced chile pepper to spice it up.
- Swap the protein. Try chicken breast or thigh, tofu, or shrimp instead of pork.
- Extra veggies. Add snow peas, thin-sliced carrots, or mushrooms along with the peppers.
- Ginger flavor. Add 1 teaspoon of grated fresh ginger to the sauce for extra zing.
- Low sugar version. Use less brown sugar or substitute with honey or maple syrup.
Serving Suggestions
- Serve over white rice, jasmine rice, or brown rice to soak up the sauce.
- Pair with noodles or quinoa for a change of pace.
- Add a simple cucumber salad or steamed broccoli on the side.
- Sprinkle with sesame seeds or scallions for garnish.
How to Store and Reheat
Refrigerate: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
Reheat: Warm gently in a skillet over low heat or microwave in short bursts until hot, adding a splash of water if needed to loosen the sauce.
Freeze: Store cooled leftovers in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat before serving.
Sweet and Sour Pork Tenderloin Medallions
Ingredients
- 2 pounds pork tenderloin
- 1 tbsp vegetable oil
- 1 20-ounce can pineapple chunks, juice reserved
- ⅔ cup water
- 4 tbsp apple cider vinegar
- 1 tbsp soy sauce
- ¼ cup brown sugar (packed, light or dark)
- 2 tbsp cornstarch
- 3 tbsp water
- Salt, to taste
- ¾ cup thinly sliced onion
- ½ green bell pepper, cut into thin strips
- ½ red bell pepper, cut into thin strips
Recommended Equipment
Instructions
- 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.2 pounds pork tenderloin
- 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).1 tbsp vegetable oil
- Drain pineapple through a colander over a bowl; reserve the juice and set the pineapple chunks aside.1 20-ounce can pineapple chunks (juice reserved)
- Add 2/3 cup of water, vinegar, soy sauce, and brown sugar to the reserved pineapple juice. Pour over the pork tenderloin. Bring to a boil. Reduce heat to low, cover the pan, and simmer for 5 minutes. Remove the pork pieces to a plate and set aside.2/3 cup water | 4 tbsp apple cider vinegar | 1 tbsp soy sauce | 1/4 cup brown sugar (packed, light or dark)
- In a cup or bowl, combine the cornstarch and 3 tablespoons of water; stir until smooth. Add the cornstarch and water mixture to the skillet. Cook over low heat, stirring constantly, until the sauce thickens and bubbles. Taste and adjust seasoning with salt, as needed.2 tbsp cornstarch | 3 tbsp water
- Add the pineapple chunks, onion, and green and red bell peppers to the skillet. Cover and simmer for about 8 to 10 minutes, or until the vegetables are tender. Add the pork back to the skillet and heat just until warmed through.3/4 cup thinly sliced onion | 1/2 green bell pepper (cut into thin strips) | 1/2 red bell pepper (cut into thin strips)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
