Sweet and Sour Pork Tenderloin
Crispy tender pork pieces coated in a glossy, tangy-sweet sauce. A classic Chinese-American favorite that's bursting with flavor.
Story
This dish features tender pork strips that are deep-fried until golden and crisp, then tossed in a vibrant sweet and sour sauce. The contrast between the crunchy coating and the juicy meat makes each bite irresistible.
Ingredients
pork tenderloin
1 lb (450g)
egg white
1
cornstarch
4 tbsp
all-purpose flour
3 tbsp
vegetable oil
2 cups for frying
ketchup
4 tbsp
rice vinegar
3 tbsp
sugar
3 tbsp
soy sauce
1 tbsp
garlic cloves
2, minced
ginger
1 inch, minced
green bell pepper
1, chopped
red onion
1/2, chopped
Instructions
1
Prep the pork
Cut the pork tenderloin into strips about 1/2 inch thick and 2 inches long. Pat completely dry with paper towels.
2
Make the batter
In a bowl, whisk together egg white, 2 tablespoons of cornstarch, and flour. Add just enough water to create a thick, smooth batter that coats the back of a spoon.
3
Coat and rest
Toss the pork strips in the remaining cornstarch, then dip into the batter. Let rest for 10 minutes so the coating adheres.
4
Fry until golden
Heat oil to 350°F (175°C). Fry pork in batches until deep golden brown, about 3-4 minutes per batch. Remove and drain on paper towels.
5
Make the sauce
In a small bowl, mix ketchup, rice vinegar, sugar, soy sauce, and 1/4 cup water. Set aside.
6
Combine and serve
Heat a wok over high heat. Add a splash of oil, then sauté garlic and ginger for 30 seconds. Pour in the sauce and let it bubble until slightly thickened, about 2 minutes. Add bell pepper and onion, cook 1 minute more. Toss in the crispy pork and coat evenly. Serve immediately over steamed rice.
