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Sweet-and-Sour Pork Medallions

Source of Recipe

From "Back Around the Table" by David Venable


Recipe Introduction

"When I order sweet-and-sour pork at a Chinese restaurant, the sauce can sometimes be too sweet and lack the right balance of flavors. The saltiness of the soy sauce, the tang of the vinegar, and the sweetness of the pineapple combine to add bright, complex flavors to this version. While a pot of rice is cooking, prep the ingredients—a quick sauce, sliced pork tenderloin, and cut-up vegetables. This dish comes together in just minutes. Serve over white rice, accompanied by some steamed broccoli, and garnish with scallions."

List of Ingredients

Sauce:
â—¦ ½ cup sugar
â—¦ ¼ cup soy sauce
â—¦ ¼ cup ketchup
â—¦ 3 tablespoons white wine vinegar
â—¦ 1 tablespoon honey
â—¦ 1 teaspoon red pepper flakes
â—¦ Juice from canned pineapple (see "Pork")
â—¦ 2 tablespoons cornstarch
â—¦ 2 tablespoons minced fresh parsley

Pork:
â—¦ 1 (2-pound) pork tenderloin, silver skin removed, sliced into ½-inch pieces
â—¦ 2 teaspoons kosher salt
â—¦ ½ teaspoon freshly ground black pepper
â—¦ ¼ cup canola oil, plus more if needed
â—¦ ½ Vidalia or Walla Walla onion, sliced â…› inch thick
â—¦ 2 large red bell peppers, seeded and cut into â…›-inch strips
â—¦ 2 large yellow bell peppers, seeded and cut into â…›-inch strips
â—¦ ½ pound snow peas
â—¦ 2 cloves garlic, minced
â—¦ 1 (14.5-ounce) can pineapple chunks, juice reserved for the sauce
â—¦ 2 to 3 tablespoons chicken broth, heated (optional)
â—¦ 4 cups cooked white rice
â—¦ 2 scallions, sliced




Recipe

To make the sauce, combine the sugar, soy sauce, ketchup, vinegar, honey, and red pepper flakes in a saucepan. Add ½ cup water. Bring to a boil over medium-high heat. To make a slurry, whisk together the canned pineapple juice and cornstarch in a small bowl until dissolved. Add the slurry to the saucepan and continue stirring until the sauce thickens. Stir in the parsley and remove from the heat.

To make the pork, season the pork with the salt and pepper.
Heat the canola oil in a skillet over medium-high heat. Add the pork and brown on both sides until almost cooked through, 4 to 5 minutes. Remove the pork from the pan. Add the onion and sauté for 2 to 3 minutes, adding a bit more oil if necessary. Add the red bell peppers, yellow bell peppers, and snow peas and sauté for 3 to 4 minutes. Add the garlic and sauté until fragrant, 2 to 3 minutes, reducing the heat if necessary.

Return the pork to the skillet and toss everything together over medium heat. Add the sweet-and-sour sauce and pineapple chunks and simmer until the pork is completely cooked, 4 to 5 minutes. If necessary, you can thin out the sauce slightly with 2 to 3 tablespoons chicken broth. Serve over the white rice and garnish with the scallions.

Makes 8 servings