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Pineapple Pork Tenderloin In Tomato Ginger Sauce

This Pork with Pineapple Sauce is a sweet and sour dish that’s better than takeout. It's a crispy tenderloin cooked in ginger pineapple sauce. It's a filling, comforting meal made with simple pantry staples.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr 5 mins
Servings: 4 -6
Calories: 1242 kcal
Course: Main Course
Cuisine: Asian

Ingredients

  • 1 lb pork tenderloin cut into 1 inch long slices
  • 5 tablespoons cornstarch
  • 1 egg yolk
  • 1 tablespoon soy sauce or Tamari for gluten-free version
  • 1 about 2 inches ginger grated
  • 3 small bell peppers chopped
  • 1 Chili pepper minced
  • 3 rings canned pineapple chopped
  • 2 tablespoons canned pineapple juice
  • 2 tablespoons white wine vinegar
  • 2 ½ tablespoons cane sugar or coconut sugar
  • 2 ½ tablespoon tomato paste
  • 2-3 cups vegetable oil such as avocado oil
  • salt

Instructions

    Cup of Yum
  1. In a medium bowl, combine egg yolk, 1 tablespoon of cornstarch and soy sauce. Whisk it together, add pork and marinate for a minimum of 30 minutes. There shouldn't be lots of sauce, but If you feel like a little more is needed, add ½ tablespoon of cornstarch and 1 more tablespoon of soy sauce.
  2. Heat the oil in a large skillet (preferably wok) over medium-high heat.
  3. Remove the pork from the marinade, dredge it in 3 tablespoons of cornstarch, and deep-fry on both sides until golden brown, about 4-5 minutes. Transfer the meat to a paper towel, and discard the oil.
  4. Heat a new portion of oil and deep fry the pork for another couple of minutes. It will make the meat crispy on the outside and juicy on the inside. Transfer the meat to a paper towel.
  5. Transfer the meat to a paper towel, and discard the oil.
  6. Heat 1 tablespoon of oil in a large skillet over medium heat and cook ginger for 1-2 minutes.
  7. Add bell pepper and stir-fry for 2 minutes.
  8. Add pineapple and continue stir-frying for another 2 minutes.
  9. In a small bowl, whisk tomato paste and pineapple juice. Add white wine vinegar, sugar, and salt to taste.
  10. Dilute one tablespoon of cornstarch in two tablespoons of cold water, then add it to the skillet. Add the pork, give everything a good toss, cook for 30 more seconds until the sauce slightly thickens, and remove from the heat.
  11. Serve with a steamed rice or with a side salad.
  12. Enjoy!

Notes

  • Ginger: If you want a less strong flavor, reduce the amount to 1 ½ inches. 
  • Protein: While the recipe calls for pork tenderloin, feel free to substitute it with chicken or tofu for a different take on the dish.
  • Spice Level: If you prefer a milder sauce, you can leave out the chili pepper or substitute it with a dash of hot sauce. For a spicier kick, try adding red pepper flakes.
  • Deep frying: If you don't have enough oil or don't want to deep fry, you can shallow fry the pork. In this case, you'll need about ½ to 1 cup of oil.
  • Frying twice: Frying the pork twice may seem like an extra step, but it's what gives the meat its irresistible crispy texture. The first fry cooks the pork through, while the second fry makes it crispy on the outside. It's a little trick that makes a big difference.
  • Doneness of pork: The pork is done when it turns a golden brown color. For safety, you can also use a meat thermometer to ensure it has reached an internal temperature of 145°F (63°C).
  • Storage: Pork with pineapple sauce can be kept in the refrigerator for up to 3 days. Make sure to store it in an airtight container so it stays fresh.

Nutrition Information

Calories 1242kcal (62%) Carbohydrates 31g (10%) Protein 26g (52%) Fat 115g (177%) Saturated Fat 14g (70%) Polyunsaturated Fat 16g Monounsaturated Fat 79g Trans Fat 0.04g Cholesterol 122mg (41%) Sodium 397mg (17%) Potassium 782mg (22%) Fiber 2g (8%) Sugar 19g (38%) Vitamin A 2086IU (42%) Vitamin C 94mg (104%) Calcium 31mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 4-6

Amount Per Serving

Calories 1242

% Daily Value*

Calories 1242kcal 62%
Carbohydrates 31g 10%
Protein 26g 52%
Fat 115g 177%
Saturated Fat 14g 70%
Polyunsaturated Fat 16g 94%
Monounsaturated Fat 79g 395%
Trans Fat 0.04g 2%
Cholesterol 122mg 41%
Sodium 397mg 17%
Potassium 782mg 17%
Fiber 2g 8%
Sugar 19g 38%
Vitamin A 2086IU 42%
Vitamin C 94mg 104%
Calcium 31mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.