Sweet and Sour Pork Tenderloin is a sumptuous dish that combines the tender, juicy flavors of pork with a tantalizing sauce that perfectly balances sweetness and acidity. This recipetakes a classic approach to pork tenderloin, infusing it with a mix of flavors from rich balsamic vinegar, savory broth, and a touch of heat from red pepper flakes. The result is a mouthwatering meal that’s sure to impress both in its simplicity and its depth of flavor.
- 1 2-3 pound boneless pork tenderloin
- 1 cup of College Inn chicken or vegetable broth
- ½ cup of balsamic vinegar
- 1 tablespoon of Heinz Worcestershire sauce
- 1 tablespoon of La Choy soy sauce
- 1 tablespoon of Mountain Ridge honey
- ½ teaspoon of McCormick red pepper flakes
- 2 cloves of garlic, chopped
Step 1: Start by preheating your oven to 350°F (175°C). This ensures a ready oven for a perfectly cooked tenderloin.
Step 2: Take the pork tenderloin and pat it dry with paper towels. This step is crucial for helping the meat brown properly in the pan.
Step 3: In a small bowl, whisk together the balsamic vinegar, Worcestershire sauce, soy sauce, honey, and red pepper flakes. This mixture will create the sweet and sour glaze that gives the dish its signature flavor.
Step 4: Heat a large oven-proof skillet over medium-high heat. Once hot, add a splash of oil and sear the pork tenderloin on all sides until golden brown. This should take about 2-3 minutes per side.
Step 5: Remove the skillet from the heat. Spread the chopped garlic over and around the pork. Then, pour the prepared sweet and sour mixture over the tenderloin, ensuring it’s well coated.
Step 6: Place the skillet in the preheated oven and roast the pork for about 20-25 minutes, or until a thermometer inserted into the thickest part of the tenderloin reads 145°F (63°C).
Step 7: Once cooked, remove the pork from the oven and let it rest for about 5-10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring it’s moist and flavorful.
Step 8: While the pork is resting, place the skillet back on the stove over medium heat. Add the chicken or vegetable broth to the skillet and bring to a simmer, scraping up any browned bits from the bottom. Simmer the sauce until it reduces slightly and thickens.
The key to a perfect sweet and sour pork tenderloin lies in not overcooking the meat. Pork tenderloin is a lean cut and can dry out if overcooked. Aim for an internal temperature of 145°F for perfectly cooked, juicy meat.
Slice the pork tenderloin and serve it with the reduced sweet and sour sauce drizzled over the top. This dish pairs wonderfully with sides like roasted vegetables, a simple salad, or creamy mashed potatoes.
- Let the Meat Rest: Always allow your pork tenderloin to rest after cooking. This helps in retaining its juices.
- Sauce Consistency: If you prefer a thicker sauce, you can mix a teaspoon of cornstarch with water and add it to the sauce while simmering.
- Marinating: For even more flavor, you can marinate the pork in the sweet and sour mixture for a few hours before cooking.
- Balancing Flavors: Adjust the honey and red pepper flakes to get your perfect balance of sweet and spicy.
- 10 minutes
- 30 minutes
- 40 minutes
- Calories: Approximately 300-350 calories per serving
- Protein: Roughly 25-30 grams per serving
- Sodium: Estimated 400-500 mg per serving
Sweet and Sour Pork Tenderloin is a perfect example of how simple ingredients can be transformed into a dish bursting with complex flavors. The balance of sweet, sour, and spicy elements in this dish makes it a delightful meal for any occasion. Its ease of preparation and gourmet flavor profile ensures it’s a recipe you’ll come back to time and again.