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Sweet & Sour Pork Tenderloins

Try a new take on sweet & sour with this pork tenderloin recipe that’s dripping with flavor.

Cooking time 25 min
Preparation time Prep 10 min
Total time Serves 4

Ingredients

  • 2 1.15 lbs pork tenderloins
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp dry jerk seasoning blend (optional)
  • 1 tbsp mushroom soy sauce
  • 2 tbsp cooking oil of choice

    Ingredients for Sweet & Sour Sauce

  • ½ red onion, finely diced
  • ½ green bell pepper, finely diced
  • ½ red bell pepper, finely diced
  • ½ tsp ground allspice
  • ½ cup pineapple juice
  • ½ orange (for about 2 tbsp juice)
  • ¼ cup ketchup
  • 2 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 2 tsp garlic paste
  • 2 tsp ginger paste
  • 2-4 tbsp light brown sugar (according to taste)
  • ½ tsp red chili flakes
  • Cornstarch slurry (1 tsp cornstarch + 1 tsp water) – optional
  • 1 tbsp cooking oil of choice

Ingredients

  • 2 1.15 lbs pork tenderloins
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp dry jerk seasoning blend (optional)
  • 1 tbsp mushroom soy sauce
  • 2 tbsp cooking oil of choice

    Ingredients for Sweet & Sour Sauce

  • ½ red onion, finely diced
  • ½ green bell pepper, finely diced
  • ½ red bell pepper, finely diced
  • ½ tsp ground allspice
  • ½ cup pineapple juice
  • ½ orange (for about 2 tbsp juice)
  • ¼ cup ketchup
  • 2 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 2 tsp garlic paste
  • 2 tsp ginger paste
  • 2-4 tbsp light brown sugar (according to taste)
  • ½ tsp red chili flakes
  • Cornstarch slurry (1 tsp cornstarch + 1 tsp water) – optional
  • 1 tbsp cooking oil of choice

Directions

  1. Use a paper towel to pat the tenderloins dry. Season with a mix of salt, pepper, garlic powder, onion powder, smoked paprika, and jerk seasoning (optional).

  2. Preheat the oven to 400 degrees Fahrenheit. In a large oven-safe skillet with 2 tbsp of cooking oil on medium to medium-high heat, sear the tenderloins for about 1-2 minutes on all sides, about 6 minutes total. Drizzle mushroom soy sauce over the tenderloins as they sear.

  3. Place the tenderloins in the preheated oven to finish cooking for about 15 minutes until they reach an internal temperature of 145 degrees F. Remove from the oven to rest for 3 minutes.

  4. In another clean skillet or pan, heat 1 tbsp of cooking oil on medium heat. Sauté the onion and bell peppers until they just begin to soften. Season with allspice, then add the pineapple juice, orange juice, ketchup, rice vinegar, soy sauce, garlic paste, and ginger paste. When it begins to simmer, reduce the heat to low, and leave it on a low simmer for about 5 minutes.

  5. Stir light brown sugar and red chili flakes into the sauce. If you’d like to thicken the sauce (optional) , mix 1 tsp of cornstarch into 1 tsp of room temp water, and add it to the sauce making sure to stir as you pour so the sauce doesn’t clump up.

  6. After the pork tenderloins have rested, slice them, and pour the sauce over them to serve.

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