Sweet and Sour Pork

Ingredients

Contains: milk, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (1 1/4 pound) pork tenderloin, trimmed of silver skin
• salt and ground black pepper
• 1/3 cup ketchup
• 1/3 cup seasoned rice vinegar
• 1 (8 ounce) can pineapple chunks, drained with juice reserved
• 2 tablespoons brown sugar
• 4 cloves garlic, minced
• 2 teaspoons hot chili sauce (such as Sriracha®)
• 1 teaspoon soy sauce
• 1 pinch red pepper flakes
• 1 tablespoon vegetable oil
• 1 teaspoon butter
• 1/4 cup chopped green onion (white part only)
• 2 tablespoons chopped green onion tops

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (205°C). Pat the pork dry and season all over with salt and ground black pepper.

2. Heat the vegetable oil in an oven-safe skillet over medium-high heat. Sear the pork on all sides until browned, about 6 minutes total.

3. Transfer the skillet to the oven and roast until the thickest part of the pork reaches 145°F (63°C), about 15 to 18 minutes. Rest the pork for 3 minutes, then slice.

4. While the pork roasts, combine the ketchup, seasoned rice vinegar, reserved pineapple juice, brown sugar, minced garlic, hot chili sauce, soy sauce and red pepper flakes in a saucepan.

5. Simmer the sauce over medium heat for 5 minutes, stirring occasionally, until slightly thickened.

6. Add the drained pineapple chunks and the white part of the green onion to the sauce and simmer for 3 more minutes.

7. Remove the sauce from the heat and stir in the butter until glossy. Season with a little salt if needed.

8. Spoon the sauce over the sliced pork and garnish with the chopped green onion tops.