Recipes and Links

Sweet and Sour Pork Tenderloin with Pineapple Sauce

(Note: the photo makes the pork look undercooked, but honesty, it was perfectly done. BHL)

Yield: 6 Servings

Ingredients:

For the marinade:

2 pork tenderloins, about three pounds total weight.

¼ cup Flying Olive Baklouti Green Chili Extra Virgin Olive Oil

¼ cup Flying Olive Pineapple Balsamic Vinegar

2 Tbsp brown sugar

½ tsp sea salt

½ tsp freshly ground black pepper

For the sauce (also good on chicken)

¼ cup white sugar

¼ cup brown sugar (I used Splenda)

¼ cup honey or agave nectar

½ cup Flying Olive Pineapple Balsamic Vinegar

¼ cup soy sauce

1 Tbsp ketchup

1 Tbsp corn starch

1 ½ cups crushed pineapple with liquid

¼ teaspoon garlic powder

½ teaspoon onion powder

½ tsp Chinese Five Spice Powder

½ tsp Hawaiian Sweet and Salty Salt of the Earth* or sea salt

Few grinds black pepper

½ teaspoon celery salt

¼tsp+ ?  Flying Olive Baklouti Green Chili Extra Virgin Olive Oil, to taste

Garnish: green onions, root end and tops cut off, whites sliced thin

Directions:

Remove the silver skin from the two tenderloins and discard. Place the tenderloins in a zip lock bag. Add the marinade, flip a few times, and place in the refrigerator for 2-24 hours.

 About 20 minutes before you are ready to cook the tenderloins, start the sauce. Place all the sauce ingredients, except for garnish, into a medium sauce pan. Bring to a boil. Reduce heat and simmer until thick, about 10 minutes.

Preheat the oven to 425 degrees.

When you are ready to start cooking the tenderloins, line a baking pan with foil. Remove the tenderloins from the marinade. Discard the marinade.

Pour one third of the cooked sauce over each loin, reserving the last  third to serve with the finished meal. Place the tenderloins in the oven for approximately 20 minutes. An instant read thermometer should read 155-165 degrees when the pork is done (it will cook more under foil).  Be careful not to overcook the pork as it will become very dry. Let rest 10-15 minutes under a foil tent. Cut the tenderloin on the diagonal. Spoon on the sauce. Sprinkle with sliced green onions, if desired.

Submitted by Barb L.

*Available in Eastgate Store