My sweet and sour pork combines crunchy fried pork tenderloin with crisp bell peppers, savory onions, and juicy pieces of pineapple! Everything is tossed in a sticky, sweet & sour sauce that will have you savoring every bite! With only 25 minutes from start to finish, making tasty takeout at home has never been easier!
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Instructions
Prep
Slice or cut the onion into chunks, mince or crush garlic, cut bell peppers into strips or chunks, then chunk up pineapple (or use canned chunks of pineapple or frozen). Cut your pork (tenderloin or loin) into 1-inch cubes.
Place your pork cubes into a plastic Ziploc bag then add the corn starch, seal securely, and shake to coat thoroughly. Remove the pork and set aside.
In a small bowl whisk up 2 eggs, add the flour to a second small bowl - this will be your dredging station. *Additional spices like ground ginger, salt, pepper, or paprika can also be added to the flour.
Cooking the sweet and sour pork
Add enough oil to cover the bottom of your fry pan by at least ½ inch. Heat oil to medium-high to high heat until it reaches 360°F (182°C) as measured in the center of the pan.
Start by taking the pork that has been coated in cornstarch, dip it into the beaten egg, dredge in the flour (shake off any excess flour), and then carefully put it into the hot oil.
Cook the pork in batches until completely cooked through for about 3-4 minutes, and then set aside. Remove excess oil from the pan, leaving a small amount to cook the veggies.
Over medium to medium-high heat add in your garlic and onions and cook for a couple of minutes to soften the onions. Add in your bell peppers and pineapple. Cook until tender, about 3-4 minutes.
Stir in the sweet and sour sauce, then return the fried pork pieces and fold them into the sauce gently to coat. Allow the sauce to cook for a minute until it starts to boil. Turn heat off.
Allow the sauce to cool slightly, garnish with sliced green onions if desired. Serve and enjoy!
Notes
If using paper towels to remove some of the oil from the fried pork that is fine, just do not leave them on paper towels as the pork will become soggy. Use a wire rack with a paper towel lined baking sheet under to catch the grease.