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Ingredients

1 (1 1/4 pound) pork tenderloin, trimmed of silver skin salt and ground black pepper ⅓ cup ketchup ⅓ 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 ¼ cup chopped green onion (white part only) 2 tablespoons chopped green onion tops

Nutrition Info

297.1 calories carbohydrate: 22.7 g cholesterol: 81.6 mg fat: 11.4 g fiber: 1 g protein: 26.2 g saturatedFat: 3.7 g servingSize: - sodium: 515.2 mg sugar: 19.5 g transFat: : - unsaturatedFat: : -

Cut tenderloin into 4 pieces. Arrange in a single layer between two sheets of plastic wrap and pound with a meat mallet until each is about 1-inch thick. Generously season with salt and black pepper.
Whisk ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, hot chili sauce, soy sauce, and red pepper flakes in a bowl. Set aside.
Heat vegetable oil in a skillet over high heat. Place pork in pan, reduce heat to medium. Cook until browned on both sides and cooked through, 5 to 6 minutes per side. Transfer to a plate.
Return skillet to medium heat. Stir butter into hot pan. When butter melts and starts to brown, stir in pineapple chunks. Cook, stirring, until pineapple is golden brown, 3 to 4 minutes.
Stir in ketchup mixture and 1/4 cup green onion (white parts). Reduce heat to low and simmer until garlic and onion have softened, 5 minutes.
Return pork to skillet, cook, stirring, until pork is heated through. Garnish with 2 tablespoons green onion tops.

4 servings

I thoroughly enjoyed this plate of florescent food, and if you're a fan of the Chinese take-out version, I believe you will enjoy this too.