A little while back, I made Sweet and Sour Pork because I had an extra pork tenderloin on hand. No, it’s not as strange as it sounds. I made Simply Recipes’ Panko Crusted Pork Tenderloin with Dijon Cream Sauce and I only used one of the tenderloins that came in the package. I always forget that they usually sell them in pairs. They’re so squished up in the vacuum sealed package that you can’t tell what you’re buying! BTW, that recipe is DELICIOUS and easy. I will be making it when we have company over for dinner because it looks like it took a lot of effort but it doesn’t.
Back to the stir fry…So I had a pork tenderloin and decided to make one of Curt’s favorite dishes. As I Googled recipes, I couldn’t find one that I liked, so I modified this Sweet and Sour Chicken Recipe. I like to put a lot of veggies in my stir fry so that is the main modification from the original (aside from the fact that I’m using “the other white meat”). I didn’t account for the increase in volume of ingredients compared to the amount of sauce. For me this wasn’t a problem, but Curt said it needed more sauce. Yes, he’s a sauce man.
In the recipe below, I’m doubling the amount of sauce from the original. If you think it’s too saucy, well, you can suck it. HA.
First I took my tenderloin and cut it into 1″ cubes. I put it in a bowl with the egg white and cornstarch. I let it hang out on the counter while I cut up the vegetables and measured out the other ingredients.
I mixed the pineapple juice, vinegar, ketchup, salt and brown sugar in a measuring cup. Remember, I should have doubled the recipe (which I did in the list below). Your measuring cup will be twice as full – yep, that’s double.
Then I cut up an onion, red pepper, celery, and garlic. I grated the ginger with a micro-plane.
I busted my wok out of the depths of my cupboards and got it nice and hot. I added the oil, tested the temperature with a splat of water and then added half of my pork. After a minute I turned the pork and let it cook another minute or so. The idea is just to sear, not thoroughly cook the pork.
Put the pork on a plate and cook the other half of the pork. The amount of oil in the ingredient list is a guideline and you will probably need more. I had to add more oil for the second batch of pork and then more oil for the vegetables.
Once the second batch of pork was done, I turned the heat down to medium and sautéed the onions and celery for a few minutes, then I added the red pepper, garlic and ginger. After a few more minutes I added the pineapple pieces and sauce.
Crank the heat and put the pork and any juices on the plate back into the wok. Cook for a few minutes until the pork is done…which the USDA now says is an internal temperature of 145°F. At this temperature your pork will be a little pink. If the sauce looks too runny, add a slurry of 1 tablespoon cornstarch and 1 tablespoon water.
Serve over rice. I sprinkled some chopped chives on top of mine because I thought it needed some color.
The recipe is below. Use organic ingredients whenever possible. The least you can do is buy antibiotic and hormone-free pork.
- 1 pound of pork tenderloin, cut into 1″ chunks
- 1 organic egg white
- ½ teaspoon kosher salt
- 2 teaspoons organic cornstarch (plus 1 tablespoon if sauce is too thin)
- 1 10-ounce can pineapple chunks (reserve juice)
- ½ cup juice from the canned pineapple
- ½ cup organic white vinegar
- ½ cup organic ketchup
- ½ teaspoon kosher salt
- 5 tablespoons organic brown sugar
- 2 tablespoons organic vegetable oil
- 1 small organic yellow onion, cut into 1 inch pieces
- 2 stalks organic celery, sliced (about ½ cup)
- 1 organic red bell pepper, cut into 1 inch chunks
- 1 tablespoon organic minced garlic – about 3 cloves
- 1 teaspoon grated fresh organic ginger
- 2 tsp Organic Chives or Scallions for garnish (optional)
- Combine the pork, egg white, salt and cornstarch in a bowl. Stir to coat the pork evenly. Let sit for 15 minutes at room temperature or overnight in the refrigerator.
- Mix the pineapple juice, vinegar, ketchup, salt, and brown sugar in a measuring cup or bowl.
- Heat a large frying pan or wok on high until a bead of water instantly sizzles and evaporates. Add the oil and swirl around the wok. Add half of the pork in one layer. Fry until the bottoms are browned, about a minute. Flip the pork and cook another minute. The pork is not cooked, we’re just searing. Put the pork on a plate and cook the other half using the same method. Add more oil to the pan if it looks dry. It’s ok if there are bits of the coating stuck to the bottom of the pan.
- Lower the heat to medium and add another tablespoon of cooking oil. Let the oil heat up and add the onion and celery. Fry for a minute then add the bell pepper, garlic and ginger. Fry for another minute and add the pineapple chunks and the sweet and sour sauce.
- Turn the heat to high after adding the sauce, then add the pork and juices back into the wok. Simmer for several minutes, until the pork is cooked.Use an instant read thermometer to check the internal temperature. Add more cornstarch if the sauce is too thin.
- Serve over organic rice and top with chopped chives or scallions.