Sweet and Sour Pork Tenderloin is a lighter take on a classic favorite, with no frying required. Tender slices of pork are coated in a tangy, flavorful sauce that hits the perfect balance of sweet and savory.
This post is sponsored by Iowa Pork Producers Association. All opinions are my own.
I love a good 30-minute dinner that the whole family enjoys, and this Sweet and Sour Pork delivers on both!
The recipe is adapted from a 1970’s church cookbook (actually, a few cookbooks had a very similar recipe). The pork is SO tender and juicy, and I love using a lean cut like pork tenderloin because it’s packed with protein AND has great flavor.
And, when you purchase pork at any grocery store in the United States, you’re supporting family farms in Iowa and across the United States. That’s a win-win for me as the granddaughter of a farmer. Thank you to Iowa Pork for sponsoring this post!
Ingredients
- I chose pork tenderloin for this dish because it’s lean and cooks quickly (a 30-minute dinner must-have!)
- You can use whatever color of bell pepper that you have on hand
- Canned pineapple is key here—we will use the juice for the sauce.
- Don’t have dry mustard? A squirt of regular or dijon mustard works well in its place.
- You can use apple cider vinegar like I did, or white vinegar works, too.
How to Make Sweet and Sour Pork (Stir Fry Method)
- Start by sautéing the sliced peppers and onions in a skillet until soft.
- Then, sauté the pork tenderloin until lightly browned on both sides.
- Whisk the sauce ingredients together.
- Add the sauce to the pork, along with the sautéed peppers and onions, and the pineapple. Garnish with green onions and enjoy!
How to know when the Pork is done
Since this meal cooks quickly, we’ll use a simple method to ensure the pork stays juicy but is still cooked to a safe internal temperature.
Simply put, we’ll sauté the pork until it’s browned on both sides. Then, we’ll briefly cook it in the sweet & sour sauce until it reaches 145°F. Three minutes later, it’s ready to eat! You can read more about cooking pork to the perfect temperature with this handy guide from Pork.org.
More pork Recipes You’ll love
Pork is on our meal plan every week because it’s so versatile. Our family’s favorite is these Crockpot Pork Chops.
If you’re after a comfort-food casserole, these Pork Chops & Rice are an updated take on a classic. And this Pork Chop Casserole with Potatoes is extra hearty on a chilly day!
📖 Recipe
Sweet and Sour Pork (Not Fried)
Ingredients
- 1½ lbs pork tenderloin (2 small or 1 large)
- 2 tablespoons olive oil divided
- 1 small green pepper thinly sliced
- 1 small yellow onion thinly sliced
- 1 can (20 oz) pineapple chunks, juice reserved
- ¼ cup brown sugar
- 2 tablespoons cornstarch
- ¼ cup white vinegar
- 2 tablespoons low sodium soy sauce
- ½ teaspoon salt
- 1 teaspoon dry mustard
- For garnish: chopped green onions
Instructions
- Cut the pork tenderloin into 1-inch pieces.1½ lbs pork tenderloin
- Pour 1 tablespoon olive oil in a large skillet over medium heat. Add the thinly sliced green pepper and onion, and cook until soft, about 4–5 minutes.2 tablespoons olive oil, 1 small green pepper, 1 small yellow onion
- Remove the pepper and onion to a plate, and add the additional 1 tablespoon olive oil and the pieces of tenderloin. Let cook for 3–4 minutes, or until lightly golden brown on the bottom.2 tablespoons olive oil
- Flip and continue cooking for another 3 minutes, until nearly cooked through.
- While the tenderloin is cooking, whisk together the pineapple juice, brown sugar, cornstarch, white vinegar, soy sauce, salt, and dry mustard.1 can (20 oz) pineapple chunks, juice reserved, ¼ cup brown sugar, 2 tablespoons cornstarch, ¼ cup white vinegar, 2 tablespoons low sodium soy sauce, ½ teaspoon salt, 1 teaspoon dry mustard
- Add the liquid to the pork, along with the cooked pepper and onion, and the pineapple. Let cook for 3–4 minutes, or until thickened slightly.
- Garnish with green onions and serve over rice.For garnish: chopped green onions
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