If you are looking for an easy, delicious and budget friendly meal, this Sweet and Sour Pork Recipe is your answer. It is one of my favorite ways to transition a plain and tasteless Pork Tenderloin into a recipe that is bursting with flavor.
Chunks of pork are cooked with pieces of onion, green and red bell peppers. Add in pineapple tidbits and an easy to make, homemade sweet and sour sauce and you have a delicious dinner ready to eat in 30 minutes!
Serve it with a bed of rice and you have a classic Chinese inspired meal made right in your own kitchen. And honestly, I think it tastes even better than take out!
However, what I love most about this recipe is that you can make it ahead of time. It is one of those meals that reheats well, and may actually taste better the next day.
Although, you can also do a little meal prepping at the beginning of the week and save even more time when you go to make this delicious dinner.
Meal Prep To Save Time & Effort
Every weekend I try to plan out what we will be having for dinner for the next several days. This is not only to save time when we head to the grocery store. But it is also a way to save time and effort spent in the kitchen preparing meals.
For instance, if I know that for this Sweet and Sour Pork recipe I need a half pound of pork tenderloin, I will need to find something else to make with the remaining meat. Therefore, I may plan to make Bacon Wrapped Pork Tenderloin later in the week.
But what do I do with the remaining pineapple tidbits? How about Hawaiian Chicken or Honey Sriracha Shrimp.
The goal here is to use all of the ingredients and let nothing go to waste throughout the week. However, meal prepping isn’t just about using everything you purchase.
It is also about saving time preparing the food. For instance, I know that I will need half of a green and red bell pepper, cut in large chunks for this recipe.
Therefore, I need to find a use for the other two halves. Instead of placing them in a covered container in the refrigerator, I will go ahead and slice the remaining peppers to size for this Sausage & Potato Skillet recipe.
This allows me to have the peppers ready to add to the recipe without pulling out a cutting board and knife a second time. It is a great way to save time in the kitchen and have less dishes to do each week.
Make The Rice Ahead of Time
Another great time saving tip is to make several servings of rice at once. Instead of cooking it every time that you need it for a recipe, plan ahead and make it all at once.
As an example, if I am making Sweet and Sour Pork Tenderloin Recipe and Stuffed Peppers both in the same week, I will make enough rice for both meals. Again, this allows me to not only save time, but to have less dishes to do throughout the week.
Simply store the cooked rice in a covered container in the refrigerator. Then when you go to use it, add a teaspoon of water and heat it up in the microwave or skillet.
And to make life a little easier, I use my 3 quart Mini Instant Pot to make light and fluffy rice that turns out perfect every time. Although I used to have a rice cooker to make rice, I now prefer to use this multi-cooker appliance because I can also make several recipes in it as well, including Chicken and Rice Casserole and Baked Potatoes.
Now that you know how to save time, effort and even money by doing a little planning ahead of time, let’s get to this delicious recipe!
Sweet and Sour Pork Tenderloin Recipe
*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.
INGREDIENTS
- 1/2 pound pork tenderloin
- salt and pepper, to taste
- 1/4 cup cornstarch
- canola oil (for frying)
- 1/2 small onion, cut into one inch pieces
- 1/2 red bell pepper, cut into one inch pieces
- 1/2 green bell pepper, cut into one inch pieces
- 8 ounces pineapple tidbits, drained
Sweet and Sour Sauce Ingredients
- 1/4 cup granulated sugar
- 2 tablespoons ketchup
- 2 tablespoons white vinegar
- 2 tablespoons apple cider vinegar
- 1/2 tablespoon low sodium soy sauce
- 1/2 teaspoon garlic salt
- 1/2 tablespoon cornstarch
For Serving
- 1/2 cup cooked white rice, warm
Garnish Ingredients (optional)
- sesame seeds
- chopped green onions
INSTRUCTIONS
Start by cutting the pork tenderloin into bite size pieces. Then salt and pepper the pork tenderloin pieces and place in a large resealable plastic bag or in a large bowl.
Sprinkle the cornstarch on top and toss until the pieces are well coated. Set the bag or bowl aside while you prepare the pot for frying.
In a medium, deep sided skillet or medium size stock pot add enough canola oil until it is about one inch high up the sides of the pan. Once the oil begins to sizzle add the coated pork and cook until golden brown on both sides.
The process to fry the sweet and sour pork should take approximately 4-5 minutes. If you have a smaller size skillet or pot, you may need to work in batches.
Once the pork is crispy and golden brown, remove the pork pieces to a paper towel lined plate. Set aside.
In another large skillet add the olive oil, onion, red bell and green bell peppers and sauté until tender, approximately 5 minutes.
While the vegetables are sautéing add the sugar, ketchup, vinegars, soy sauce, salt and cornstarch to a small bowl and whisk to combine.
Toss Everything Together
Once the vegetables are tender, add the brown pieces of pork and pineapple back to the skillet. Pour the sweet and sour sauce on top of the pork and vegetables.
Toss to coat and let the mixture simmer until heated through and the sauce is slightly thickened.
Serve over rice and garnish with sesame seeds and green onions if desired.
Enjoy! Mary
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Sweet and Sour Pork
Ingredients
- 1/2 pound pork tenderloin, cut into bite size pieces
- salt and pepper, to taste
- 1/4 cup cornstarch
- 1/2 small onion, cut into one inch pieces
- 1/2 red bell pepper, cut into one inch pieces
- 1/2 green bell pepper, cut into one inch pieces
- 8 ounces pineapple tidbits, drained
Sauce Ingredients
- 1/4 cup granulated sugar
- 2 tablespoons ketchup
- 2 tablespoons white vinegar
- 2 tablespoons apple cider vinegar
- 1/2 tablespoon low sodium soy sauce
- 1/2 teaspoon garlic salt
- 1/2 Tablespoon Cornstarch
For Serving
- 1/2 cup cooked white rice, warm
Garnish Ingredients (optional)
- sesame seeds
- chopped green onions
Instructions
Salt and pepper the pork tenderloin pieces and place in a large resealable plastic bag or in a large bowl. Sprinkle the cornstarch on top and toss to coat. Set aside.
In a medium deep sided skillet or medium size stock pot add enough canola oil until it is about one inch high up the sides of the pan. Once the oil begins to sizzle add the coated pork and cook until golden, approximately 4-5 minutes. Work in batches if needed. Remove the crispy pork to a paper towel lined plate.
In another large skillet add the olive oil, onion, red bell and green bell peppers and sauté until tender, approximately 5 minutes.
While the vegetables are sautéing add the sugar, ketchup, vinegar, soy sauce, salt and cornstarch to a small bowl and whisk to combine.
Once the vegetables are tender, add the browned pork and pineapple back to the skillet and pour the sauce on top. Let the mixture simmer until heated through and the sauce is slightly thickened.
Serve over rice and garnish with sesame seeds and green onions if desired.