Post by Jody on Apr 20, 2018 17:39:02 GMT -8
Ingredients
1 (1 1/4 pound) pork tenderloin, trimmed of silver skin
salt and ground black pepper
1/3 cup ketchup
1/3 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
1 teaspoon soy sauce
1 pinch red pepper flakes
1 tablespoon vegetable oil
1 teaspoon butter
1/4 cup chopped green onion (white part only)
2 tablespoons chopped green onion tops
Directions
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.
1 (1 1/4 pound) pork tenderloin, trimmed of silver skin
salt and ground black pepper
1/3 cup ketchup
1/3 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
1 teaspoon soy sauce
1 pinch red pepper flakes
1 tablespoon vegetable oil
1 teaspoon butter
1/4 cup chopped green onion (white part only)
2 tablespoons chopped green onion tops
Directions
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.