Sweet And Sour Pork Tenderloin Recipes

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SWEET AND SOUR PORK TENDERLOIN



Sweet and Sour Pork Tenderloin image

I thoroughly enjoyed this plate of florescent food, and if you're a fan of the Chinese take-out version, I believe you will enjoy this too.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Chinese

Time 55m

Yield 4

Number Of Ingredients 14

1 (1 1/4 pound) pork tenderloin, trimmed of silver skin
salt and ground black pepper
⅓ cup ketchup
⅓ 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
¼ cup chopped green onion (white part only)
2 tablespoons chopped green onion tops

Steps:

  • 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.

Nutrition Facts : Calories 297.1 calories, Carbohydrate 22.7 g, Cholesterol 81.6 mg, Fat 11.4 g, Fiber 1 g, Protein 26.2 g, SaturatedFat 3.7 g, Sodium 515.2 mg, Sugar 19.5 g

PORK TENDERLOIN WITH SWEET-AND-SOUR VEGETABLES



Pork Tenderloin with Sweet-and-Sour Vegetables image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 7

1 large pork tenderloin (about 1 1/2 pounds), halved crosswise
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
6 carrots, sliced 1/2 inch thick
5 cups broccoli florets (about 1 bunch)
8 pickled sweet cherry pepper slices, plus 3 tablespoons brine
2 tablespoons pure maple syrup

Steps:

  • Preheat the oven to 475 degrees F. Season the pork all over with salt and pepper. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 8 minutes. Remove to a plate.
  • Wipe out the skillet; add 1 more tablespoon olive oil and heat over medium-high heat. Add the carrots and cook, stirring, until browned around the edges, about 4 minutes. Stir in the broccoli, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Place the pork on top. Transfer the skillet to the oven and roast until a thermometer inserted into the center of the pork registers 145 degrees F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest at least 5 minutes before slicing.
  • Meanwhile, return the skillet to the stovetop over medium-high heat. Add the cherry pepper slices, brine and maple syrup to the vegetables. Cook, stirring, until the vegetables are glazed, about 1 minute; season with salt.
  • Slice the pork and season with salt and pepper. Serve with the glazed vegetables.

Nutrition Facts : Calories 420, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 95 milligrams, Sodium 1233 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Protein 38 grams, Sugar 15 grams

SWEET AND SOUR PORK TENDERLOIN MEDALLIONS



Sweet and Sour Pork Tenderloin Medallions image

This version of sweet and sour pork uses lean tenderloins and skips the deep-fried step for the same great flavor in fewer steps.

Provided by John Mitzewich

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 16

For the Sauce:
1/3 cup ketchup
1/3 cup seasoned rice vinegar
2 tablespoons light brown sugar
1/4 cup chicken broth
3 cloves garlic (minced)
2 teaspoons Asian hot chili sauce ( sambal or sriracha ; or to taste)
1 teaspoon soy sauce (or to taste)
For the Pork Medallions:
1 pork tenderloin (about 1 1/2 lb., trimmed)
Dash salt (or to taste)
Dash fresh ground black pepper (or to taste)
1 tablespoon vegetable oil
1 teaspoon butter
1 can (8-oz.) pineapple chunks (drained, juice reserved)
4 cups cooked white rice

Steps:

  • In a medium bowl, mix the ketchup, rice vinegar, pineapple juice, brown sugar, chicken broth, garlic, hot chili sauce, and soy sauce until well blended.
  • Set the sauce aside.
  • Cut the pork tenderloin, crosswise, into 4 equal size pieces.
  • Place a sheet of plastic wrap over the pork, and use a meat pounder or heavy pan to flatten-out the pork into 4 medallions, about 1/2-inch thick.
  • Season both sides with salt and fresh ground black pepper.
  • Heat the vegetable oil in a large skillet over medium-high heat.
  • Add the pork and sear the pieces for about 4 minutes on each side, or until almost cooked through.
  • Using tongs, transfer the pork to a plate and reserve.
  • Add the butter to the pan, along with the pineapple chunks.
  • Cook for 2 minutes, stirring occasionally, or until the pineapple is golden brown.
  • Add the reserved sauce and bring the mixture to a boil over medium-high heat.
  • Reduce the heat to medium-low and cook, stirring often, for about 5 minutes, or until the sauce reduces and thickens slightly.
  • Return the pork back to the pan and heat through to finish the cooking.
  • When pork is done to your liking, turn the heat off.
  • Serve the pork over hot white or brown rice, with the sauce and pineapple chunks spooned over the top.
  • Garnish with the chives or green onions as desired.

Nutrition Facts : Calories 1161 kcal, Carbohydrate 184 g, Cholesterol 145 mg, Fiber 6 g, Protein 64 g, SaturatedFat 5 g, Sodium 462 mg, Fat 16 g, ServingSize Serves 4, UnsaturatedFat 9 g

SWEET AND SOUR PORK



Sweet and Sour Pork image

Pork is stir-fried with peppers, carrots, onions and pineapple in this version of the classic dish. Easy to make, and delicious.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 4

Number Of Ingredients 9

1 tablespoon cornstarch
1 tablespoon Kikkoman Soy Sauce
1 pound boneless pork, cut into 1-inch cubes
2 tablespoons vegetable oil
2 carrots, thinly sliced
1 onion, chunked
1 green bell pepper, cut into 1-inch squares
1 cup Kikkoman Sweet & Sour Sauce
1 (8 ounce) can pineapple chunks, drained

Steps:

  • Blend cornstarch and soy sauce in small bowl; stir in pork until well coated.
  • Brown pork in hot oil in Dutch oven or large skillet over medium-high heat. Stir in 1/4 cup water. Cover and simmer 20 minutes, stirring occasionally.
  • Stir carrots, onion, bell pepper and sweet & sour sauce into pork mixture. Simmer, covered, 10 minutes longer, stirring frequently.
  • Add pineapple chunks; cook and stir only until pineapple is heated through.

Nutrition Facts : Calories 366.3 calories, Carbohydrate 36.1 g, Cholesterol 53.6 mg, Fat 16.1 g, Fiber 2.5 g, Protein 19.9 g, SaturatedFat 4.5 g, Sodium 669.7 mg, Sugar 25.8 g

SWEET-AND-SOUR PORK



Sweet-and-Sour Pork image

After my sister moved away to the university, I used to visit her on weekends. She often made this wonderful and tangy pork dish. Now, every time I make it for my family, it reminds me of those special visits. Everyone who tries it loves it. -Cherry Williams, St. Albert, Alberta

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 16

1 can (14 ounces) pineapple tidbits
2 tablespoons cornstarch
2 tablespoons brown sugar
3/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1/3 cup water
1/3 cup ketchup
2 tablespoons white vinegar
2 tablespoons reduced-sodium soy sauce
1 pound pork tenderloin, cut into 1-1/2-inch x 1/4-inch strips
1 medium onion, chopped
2 tablespoons canola oil
1 green pepper, cut into thin strips
Hot cooked rice
Sesame seeds, optional

Steps:

  • Drain pineapple, reserving juice; set aside. In a small bowl, combine the cornstarch, brown sugar, salt, ginger and pepper. Stir in the water, ketchup, vinegar, soy sauce and reserved juice until smooth., In a large skillet or wok, stir-fry pork and onion in oil for 4-8 minutes or until tender. Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Add green pepper and reserved pineapple. Reduce heat; cover and cook for 5 minutes. Serve with rice and if desired, sesame seeds.

Nutrition Facts : Calories 333 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1190mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 2g fiber), Protein 25g protein.

SLOW-COOKER SWEET AND SOUR PORK



Slow-Cooker Sweet and Sour Pork image

Looking for a hearty dinner? Then check out this slow-cooked sweet and sour pork recipe - a delightful meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 6h20m

Yield 4

Number Of Ingredients 11

1 1/2 lb. boneless pork loin, cut into cubes
1 can (8 oz) pineapple tidbits, in unsweetened juice, undrained
1 medium red or green bell pepper, cut into squares
3 tablespoons brown sugar
1/2 teaspoon ginger
1/4 cup vinegar
3 tablespoons soy sauce
2/3 cup uncooked regular long-grain white rice
1 1/3 cups water
3 tablespoons water
2 tablespoons cornstarch

Steps:

  • In 3 1/2 to 4-quart slow cooker, combine pork, pineapple, bell pepper, brown sugar, ginger, vinegar and soy sauce; mix well.
  • Cover; cook on low setting for 6 to 8 hours.
  • About 25 minutes before serving, cook rice in 1 1/3 cups water as directed on package.
  • About 5 minutes before serving, in small bowl, combine 3 tablespoons water and cornstarch; blend well. Stir into pork mixture in slow cooker. Cover; cook on high setting for an additional 5 minutes or until thickened. Serve pork mixture over rice.

Nutrition Facts : Calories 500, Carbohydrate 52 g, Cholesterol 110 mg, Fiber 1 g, Protein 41 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 20 g, TransFat 0 g

SWEET-AND-SOUR PORK STIR-FRY



Sweet-and-Sour Pork Stir-Fry image

There's no need for takeout when you can do it better-and with this simple stir-fry recipe, you'll top anything that comes in little white box. Slices of pork tenderloin, cuts of fresh broccoli and bell pepper are tossed in a scratch-made-easy sweet-and-sour sauce for a dinner that's ready in a flash.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 16

1/2 cup Progresso™ chicken broth (from 32-oz carton)
1 can (8 oz) pineapple chunks in juice, drained and juice reserved
2 tablespoons soy sauce
1 tablespoon rice vinegar
1/4 cup packed brown sugar
5 teaspoons cornstarch
3 tablespoons vegetable oil
1 (16 oz) pork tenderloin, cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups small fresh broccoli florets
2 large bell peppers (red and yellow), cut into 1-inch pieces
1 tablespoon chopped garlic
1 teaspoon grated fresh gingerroot
3 medium green onions, cut into 1/2-inch pieces
4 1/2 cups cooked white rice

Steps:

  • In 2-cup glass measuring cup, mix chicken broth, reserved pineapple juice, soy sauce, vinegar, brown sugar and cornstarch; set aside.
  • In large 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Season pork with salt and pepper. Add to skillet; cook without stirring 2 minutes. Stir occasionally 1 to 3 minutes longer or until browned; transfer to plate, and keep warm.
  • Add remaining 2 tablespoons oil to skillet; stir in broccoli and peppers. Cook 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender. Return pork and juices to skillet. Stir in garlic and gingerroot; cook about 30 seconds or until fragrant.
  • Stir chicken broth mixture, and pour into skillet; heat to simmering. Cook and stir 2 to 3 minutes or until pork is cooked through and sauce is thickened. Stir in reserved pineapple chunks, and garnish with green onions before serving. Serve with cooked rice.

Nutrition Facts : Calories 420, Carbohydrate 58 g, Cholesterol 45 mg, Fat 1, Fiber 3 g, Protein 22 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 18 g, TransFat 0 g

SWEET AND SOUR PORK RECIPE BY TASTY



Sweet And Sour Pork Recipe by Tasty image

Here's what you need: pork, salt, corn flour, egg, corn flour, oil, oil, garlic, green bell pepper, red bell pepper, pineapple, white caster sugar, rice vinegar, ketchup

Provided by Evelyn Liu

Categories     Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 14

½ lb pork, chopped into bite size pieces
1 teaspoon salt
1 teaspoon corn flour
1 egg
1 cup corn flour
2 ½ cups oil
2 tablespoons oil
2 teaspoons garlic, crushed
½ green bell pepper, chopped
½ red bell pepper, chopped
⅔ cup pineapple
¼ cup white caster sugar
¼ cup rice vinegar
2 tablespoons ketchup

Steps:

  • In a bowl, combine all marinade ingredients with the pork. Cover and leave to marinade in the fridge 20 minutes.
  • Place the corn flour in a large bowl and toss the marinated pork chunks until liberally coated.
  • In a medium-sized saucepan, heat the oil to 350˚F (180°C).
  • Deep fry the pork pieces for about 3-4 minutes until the coating is golden brown and the pork is cooked throughout. Set aside.
  • For the sauce, place a frying pan over a medium heat and add the oil.
  • Sauté the garlic until fragrant, then fry the peppers until soften.
  • Add in the pineapple and warm thorough.
  • Add the sugar, vinegar, and ketchup, stir. Bring the mixture to a boil.
  • Add the pork to the frying pan and coat everything evenly with the sauce.
  • Serve top with sesame seeds.
  • Nutrition Calories: 2299 Fat: 220 grams Carbs: 55 grams Fiber: 3 grams Sugars: 44 grams Protein: 35 grams
  • Enjoy!

SLOW-COOKER SWEET-AND-SOUR PORK



Slow-Cooker Sweet-and-Sour Pork image

Chinese food is a big temptation for us, so I lightened up a favorite takeout dish. As the pork cooks, the aroma is beyond mouthwatering. -Elyse Ellis, Layton, Utah

Provided by Taste of Home

Categories     Dinner

Time 6h30m

Yield 4 servings.

Number Of Ingredients 17

1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup chicken broth
1/3 cup white vinegar
3 tablespoons lemon juice
3 tablespoons reduced-sodium soy sauce
3 tablespoons tomato paste
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1-1/2 pounds boneless pork loin chops, cut into 1-inch cubes
1 large onion, cut into 1-inch pieces
1 large green pepper, cut into 1-inch pieces
1 can (8 ounces) pineapple chunks, drained
3 tablespoons cornstarch
1/3 cup chicken broth
Hot cooked rice

Steps:

  • In a 3- or 4-qt. slow cooker, mix the first 10 ingredients. Stir in pork, onion, green pepper and pineapple. Cook, covered, on low 6-8 hours or until pork is tender. , In a small bowl, mix cornstarch and broth until smooth; gradually stir into cooking juices. Cook, covered, on low 15-20 minutes longer or until sauce is thickened. Serve with rice. To make ahead: In a large resealable plastic freezer bag, combine the first 10 ingredients. Add pork, onion, green pepper and pineapple; seal bag, turn to coat, then freeze. To use, place filled freezer bag in refrigerator 48 hours or until contents are completely thawed. Cook as directed.

Nutrition Facts : Calories 531 calories, Fat 10g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 705mg sodium, Carbohydrate 75g carbohydrate (63g sugars, Fiber 2g fiber), Protein 35g protein.

SWEET-AND-SOUR PORK STIR-FRY



Sweet-and-Sour Pork Stir-Fry image

Pineapple and soy sauce combine to give this pork stir-fry dish its sweet-sour flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 11

1 can (8 ounces) pineapple chunks in juice, drained (juice reserved)
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon cornstarch
Coarse salt and ground pepper
2 tablespoons vegetable oil
1 pork tenderloin (about 1 pound), halved lengthwise and thinly sliced
6 scallions, white and green parts separated, cut into 1-inch lengths
2 bell peppers (ribs and seeds removed), cut into 2-inch pieces
1 package (10 ounces) frozen broccoli florets, thawed and patted dry
Cooked rice, for serving

Steps:

  • In a small bowl, stir together 1/3 cup pineapple juice, vinegar, soy sauce, cornstarch, and 1/4 cup water. Season sauce with salt and pepper.
  • In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook pork, in two batches, until well browned on one side, about 1 minute (pork will cook more later); transfer to a plate.
  • To skillet, add scallion whites and bell peppers; season with salt and pepper. Cook, stirring, until peppers are crisp-tender, 6 to 8 minutes.
  • Add pork (along with any juices), broccoli, and pineapple chunks. Whisk sauce; add to skillet. Bring to a simmer; cook, stirring, until broccoli is warmed through, 2 to 4 minutes. Stir in scallion greens, and serve with rice.

Nutrition Facts : Calories 294 g, Fat 11 g, Fiber 4 g, Protein 27 g

SWEET AND SOUR PORK TENDERLOIN



Sweet and Sour Pork Tenderloin image

Provided by Food Network

Time 4h15m

Yield 12 servings

Number Of Ingredients 10

3 pounds pork tenderloin, silver skins removed
1 teaspoon olive oil
1 teaspoon salt
1 teaspoon freshly ground pepper
1 20 oz. can pineapple chunks in juice, drained, juice reserved, pineapple set aside
1/2 cup brown sugar, packed
2 tablespoons soy sauce
3 tablespoons tomato paste
1 tablespoon cornstarch
2 tablespoons fresh parsley, minced

Steps:

  • 1. Season tenderloins with salt and pepper.
  • 2. Heat oil in large skillet over medium-high heat and brown tenderloins on all sides. Place in crock.
  • 3. In small bowl, whisk together pineapple juice, brown sugar, soy sauce, tomato paste and cornstarch. Pour over pork tenderloin. 4. Cover and cook on HIGH for 4 hours or LOW for 6 hours or until internal temperature reaches at least 160 degrees Fahrenheit for medium doneness.
  • 5. Remove cover and stir in pineapple chunks.
  • 6. Cover and cook on HIGH for 15-30 minutes until pineapple is heated through.
  • 7. Slice pork and serve with sauce and pineapple.
  • 8. Garnish with minced parsley.
  • 9. Serve over hot, cooked rice if desired.

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From heronearth.com
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SWEET AND SOUR PORK RECIPE - SIMPLE CHINESE FOOD
9. After re-frying, take out the meat strips, adjust a bowl of sweet and sour sauce, mix the tomato sauce, sugar, vinegar, salt, and a little starch in the bowl, then …
From simplechinesefood.com
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SWEET AND SOUR PORK - CAFE DELITES
2020-09-25 In a medium-sized bowl combine sweet and sour sauce ingredients, honey, rice vinegar, soy sauce, and tomato paste. Set aside. In a small bowl combine the cornstarch and water. Season pork with ½ teaspoon salt and ¼ teaspoon pepper. In a shallow dish mix together flour and ⅓ cup cornstarch. In a separate shallow dish add eggs and whisk.
From cafedelites.com
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PORK LOIN ROAST WITH SWEET & SOUR SAUCE - FEEDING THE FRASERS
2020-03-18 Preheat the oven to 375. Season the pork loin roast with salt and pepper. Heat olive oil in a large cast iron skillet over medium-high heat. Sear the pork 2-3 minutes on all sides. Transfer the pork to a baking sheet and place in the heated oven to roast for 15 minutes. While the pork roasts, prepare the sweet and sour sauce.
From feedingthefrasers.com
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PORK TENDERLOIN WITH SWEET AND SOUR SAUCE | METRO
1 clove garlic, chopped 1/2 cup (125 mL) fresh or canned pineapple, cubed 2 Tbsp. (30 mL) soy sauce 2 Tbsp. (30 mL) red wine vinegar 1 Tbsp. (15 mL) sugar 3 Tbsp. (45 mL) ketchup 1 cup (250 mL) hot chicken broth 1 Tbsp. (15 mL) cornstarch, dissolved in cold water 2 x 1/2 lb (2 x 225 g) pork tenderloin To taste, Salt and pepper
From metro.ca
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SWEET AND SOUR GLAZED PORK TENDERLOIN - A FAMILY FEAST®
2022-02-28 Peel the silver skin from the two tenderloins and discard. Place the tenderloins in a foil lined baking pan. Place all of the other ingredients in a medium sauce pan and bring to a boil. Reduce heat and simmer until thick, about 10-15 minutes. Preheat the oven to 425 degrees.
From afamilyfeast.com
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HOMEMADE SWEET AND SOUR PORK TENDERLOIN - COOK LIKE ASIAN
2022-02-02 Stir-frying the fried pork. On a pan, heat olive oil over medium-high heat. Add the sauce to the pan first, and stir until it bubble. Add the fried pork to the pan and keep stirring for 2 minutes. Make sure the sauce evenly coats the pork. Add cornstarch water and stir until the sauce thickens. Transfer to a plate.
From cooklikeasian.com
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SWEET AND SOUR PORK - SPEND WITH PENNIES
2019-09-21 Add garlic, ginger and the whites of the onions (add more oil if needed). Cook until fragrant, about 1 minute. Stir in peppers and cook until tender crisp, about 3-4 minutes. Stir sauce and add to peppers, cook until thick and bubbly while stirring, about 2 minutes. Add pork and pineapple and simmer 1 minute more. Serve over rice.
From spendwithpennies.com
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SPICY SWEET AND SOUR PORK TENDERLOIN - DAN-O'S SEASONING
Instructions. Preheat a smoker to a temperature of 225 fahrenheit. Trim up your pork tenderloin’s excess fat and set to the side. In a large bag or container, combine 1 cup sour mix, ½ cup granulated honey, and ½ cup of Dan-O’s Hot Chipotle seasoning. Throw in your tenderloin and let marinate for several hours, 4-6 preferably.
From danosseasoning.com
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GRILLED SWEET AND SOUR PORK RECIPE - MEATHEAD'S AMAZINGRIBS.COM
2014-02-06 Set up the grill with a 2-zones for indirect and direct heat cooking. and get the indirect side up to about 325°F (162.8°C). Prep the veg. Peel the onion, remove the ends, and cut it into 2 hemispheres. Cut the pepper in half lengthwise, and discard the stem and seeds. The pineapple slices should be peeled and cored.
From amazingribs.com
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21 BAKED SWEET AND SOUR PORK CHOPS RECIPE - SELECTED RECIPES
Directions. Preheat oven to 350 degrees F (180 degrees C). Place pork chops in a baking pan. Spread 1 teaspoon of butter over each chop, then spread 1 teaspoon of mayonnaise over butter. …. Bake 35 minutes in preheated oven, or until the internal temperature of the chops has reached 145 degrees F (63 degrees C).
From selectedrecipe.com
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SWEET AND SOUR PORK RECIPE - SIMPLE CHINESE FOOD
1. 1. Cut the tenderloin into thick strips, add salt, and grab the chicken essence with your hands. 2. Add a small amount of cornstarch and continue to mix well. 3. Flour, cornstarch, baking powder and water are added to make a thin paste. 4. Add a little oil and stir well.
From simplechinesefood.com
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SWEET & SOUR PORK TENDERLOIN - LE PORC DU QUéBEC
In a small bowl, dilute 10 mL (2 tsp.) cornstarch with a bit of water. Set aside. In a dish, coat pork slices in remaining cornstarch and shake to remove excess. In a large, hot skillet set over medium heat, heat half the oil and brown pork slices on each side in two batches. Season with salt and pepper. Transfer to a plate and keep warm.
From leporcduquebec.com
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SWEET AND SOUR PORK TENDERLOIN : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Main Meals Recipes Martha Stewart Vegetarian Dinners ...
From recipeschoice.com
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HOW TO COOK SWEET N SOUR PORK? - VERYMEATY
What’s the best way to make sweet and sour pork? Stir-fry the garlic and onions for 30 seconds once the oil is hot. Stir-fry for 1 minute with the red and green bell peppers. Stir-fry for 1 minute with the pineapple. Stir in the pork and the sweet and sour sauce until everything is well combined, then bring the sauce to a boil.
From verymeaty.com
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