I thoroughly enjoyed this plate of florescent food and if youre a fan of the Chinese takeout version I believe you will enjoy this too
Prep Time
55 mins
Dificult
Medium
Servings
4
Ingredients
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.
Erin Marie
