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Spicy Sweet & Sour Pork Tenderloin
20 min 
Prep 15 min 
Serves 4
Ingredients
- For Sweet & Sour Pork Tenderloin:
- 1 pork tenderloin, cut into bite-sized pieces
- 1/2 cup pineapple juice
- 1/4 cup ketchup
- 2 tbsp. soy sauce
- 2 tbsp. rice vinegar
- 3 tbsp. brown sugar
- 1 tbsp. cornstarch
- 1/2 tsp. garlic powder
- 1/2 tsp. Creole seasoning
- 1 tbsp. olive oil
- For Veggies:
- 1 bell pepper, cut into chunks
- 1 cup pineapple chunks
- 1 cup snow peas, trimmed
- 1 carrot, sliced
- 1 tbsp. olive oil
Ingredients
- For Sweet & Sour Pork Tenderloin:
- 1 pork tenderloin, cut into bite-sized pieces
- 1/2 cup pineapple juice
- 1/4 cup ketchup
- 2 tbsp. soy sauce
- 2 tbsp. rice vinegar
- 3 tbsp. brown sugar
- 1 tbsp. cornstarch
- 1/2 tsp. garlic powder
- 1/2 tsp. Creole seasoning
- 1 tbsp. olive oil
- For Veggies:
- 1 bell pepper, cut into chunks
- 1 cup pineapple chunks
- 1 cup snow peas, trimmed
- 1 carrot, sliced
- 1 tbsp. olive oil
Directions
Cut the pork tenderloin into bite-size pieces. Season as desired or with ½ teaspoon each of onion powder, garlic powder, pepper and creole seasoning.
In a bowl, whisk together pineapple juice, ketchup, soy sauce, rice vinegar, brown sugar, cornstarch, garlic powder, and Creole seasoning. Set it aside.
Heat olive oil in a large pan (or wok) over medium-high heat. Add pork pieces and cook about 5–7 minutes until browned and cooked through to an internal temperature of 145–160 degrees F with a 3-minute rest.
In a separate pan, heat olive oil over medium-high heat. Add bell pepper, pineapple chunks, snow peas, and carrot. Stir-fry for 3–4 minutes until veggies are slightly tender but still crisp.
Pour the prepared sauce over the cooked pork in the pan. Stir until the tenderloin is coated evenly with the sauce.
Add the cooked veggies to the sweet and sour pork in the pan. Toss everything together until well combined and heated through.
Plate the Spicy Sweet &Sour Pork with veggies over rice or noodles.