Sweet and Sour Pork Tenderloin Medallions
Try this recipe for sweet and sour pork tenderloin medallions. It's fast and easy enough for weeknights, and it's wonderful paired with noodles, rice, or quinoa!
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)
Tip: If the sauce gets too thick while the vegetables simmer, stir in a splash of water or pineapple juice.
Nutrition
Calories: 296kcalCarbohydrates: 23gProtein: 32gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 98mgSodium: 448mgPotassium: 688mgFiber: 1gSugar: 18gVitamin A: 351IUVitamin C: 22mgCalcium: 25mgIron: 2mg
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.
Tried this recipe?Let us know how it was!