Ingredients
4
4 servings
- •1 (1 1/4 pound) pork tenderloin, trimmed of silver skin
- •salt and ground black pepper
- •0.33333334326744 cup ketchup
- •0.33333334326744 cup seasoned rice vinegar
- •1 (8 ounce) can pineapple chunks, drained with juice reserved
- •2 tablespoons brown sugar
- •4 cloves garlic, minced
- •2 teaspoons hot chili sauce (such as Sriracha®)
- •1 teaspoon soy sauce
- •1 pinch red pepper flakes
- •1 tablespoon vegetable oil
- •1 teaspoon butter
- •0.25 cup chopped green onion (white part only)
- •2 tablespoons chopped green onion tops
Instructions
- Cut tenderloin into 4 pieces. Arrange in a single layer between two sheets of plastic wrap and pound with a meat mallet until each is about 1-inch thick. Generously season with salt and black pepper.
- Whisk ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, hot chili sauce, soy sauce, and red pepper flakes in a bowl. Set aside.
- Heat vegetable oil in a skillet over high heat. Place pork in pan; reduce heat to medium. Cook until browned on both sides and cooked through, 5 to 6 minutes per side. Transfer to a plate.
- Return skillet to medium heat. Stir butter into hot pan. When butter melts and starts to brown, stir in pineapple chunks. Cook, stirring, until pineapple is golden brown, 3 to 4 minutes.
- Stir in ketchup mixture and 1/4 cup green onion (white parts). Reduce heat to low and simmer until garlic and onion have softened, 5 minutes.
- Return pork to skillet; cook, stirring, until pork is heated through. Garnish with 2 tablespoons green onion tops.
Nutritional Facts
Per 4 servings
- Calories: 297
- Carbohydrate: 23g
- Fat: 11g
- Fiber: 1g
- Protein: 26g
- Sugar: 20g
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