Sweet and sour pork tenderloin

Sweet and Sour Pork Tenderloin is a classic traditional dish. It features tender pork with a bright color and crispy exterior, balanced with a sweet and sour flavor. The meat is juicy and aromatic, making it a beloved favorite among many.In addition to being delicious, Sweet and Sour Pork Tenderloin is also nutritious. So, how can we make a delicious Sweet and Sour Pork Tenderloin? Let me teach you!

7 Reviews
7 Comments
POSTED:04/06/2024
Level:Easy
Yield:2-3 servings
Total:1 hr 0 min
(includes chilling time)
Active:20 min

In fact, making Sweet and Sour Pork Tenderloin requires some techniques. Let me give you a detailed introduction.


1.How to achieve a crispy exterior and tender interior for Sweet and Sour Pork Tenderloin?

(1) Heat the oil until it reaches about 60% hot, then add the batter-coated pork slices into the pan for frying. When adding the pork slices, place them into the oil one by one to prevent sticking together. Fry until the pork slices turn slightly golden and float to the surface.

(2) The fried pork strips need to be double-fried until they turn golden brown. This will make the Sweet and Sour Pork Tenderloin even more crispy. For the second frying, use high heat and fry for about one minute. It's crucial to control the heat properly to avoid overcooking, which can result in the pork strips becoming tough.


2.How to coat the pork with batter for Sweet and Sour Pork Tenderloin?

(1) Add an appropriate amount of flour, then pour in an equal amount of cold water. Mix the two ingredients evenly. If the batter is too thick, add more water; if it's too thin, add more flour. Add water gradually in small amounts each time. If the batter is too watery, it won't adhere well to the pork slices.

(2) Avoid overmixing the batter; otherwise, it will develop gluten, making it difficult to coat the pork. The ideal consistency of the batter is smooth and flowing, resembling a thin stream.


3.How to prepare the sweet and sour sauce?

(1) Mix an appropriate amount of vinegar, sugar, dark soy sauce, and oyster sauce together. Additionally, add some scallion and ginger water, then stir the mixture until it's well combined.

(2) If you've added scallion and ginger water, there's no need for additional water. Too much water can result in the final dish not being crispy.

(3) When preparing the sweet and sour sauce, it's crucial to follow the proportions precisely. Otherwise, it could affect the taste of the final dish.

INGREDIENTS

MAIN INGREDIENTS

  • 250 grams of pork tenderloin

ACCESSORIES

  • Scallions
  • ginger slices
  • cornstarch
  • starch
  • baking powder
  • and water

SEASONINGS

  • Salt
  • oyster sauce
  • sugar
  • vinegar
  • dark soy sauce

DIRECTIONS

STEP 1

Prepare the ingredients. Cut the green onions into sections. After cleaning the pork tenderloin, make shallow cuts on both sides and slice it into pieces about one centimeter thick.

Tips:

When cleaning the pork tenderloin, add some flour. Flour has strong adsorption properties, adding some flour can help clean the dirt off the meat more thoroughly. When slicing the meat, you can use the back of the knife to gently tap it, which will make the meat more tender.

Preparation tips for cutting and cleaning pork tenderloin.

STEP 2

Wash the scallions and ginger thoroughly, then give them a gentle pat. Add an appropriate amount of clean water and knead them to extract the juice, creating scallion and ginger water.

Create scallion and ginger water by washing, kneading, and extracting juice.

STEP 3

Pour the prepared scallion and ginger water along with a small spoonful of salt into the prepared meat strips, allowing the meat to fully absorb the flavors for better taste.

Tips:

While adding the scallion and ginger water, it's important to stir continuously, preferably in the same direction, to ensure the best texture for the sweet and sour pork.

Enhance meat flavor by adding scallion, ginger water, and salt; stir continuously for best texture.

STEP 4

Batter Preparation: Combine the prepared flour and cornstarch in a ratio of 3:1. Add baking powder and an appropriate amount of clean water, stirring until smooth. Finally, add edible oil and mix well. Set aside for later use.

Tips:

The batter should not be too thin; otherwise, the meat won't coat well, resulting in dry pork when fried. Also, avoid overmixing the batter once it's prepared, as it can affect the coating process. When adding water, do so gradually in small amounts.

Prepare a batter by combining flour, cornstarch, baking powder, water, and oil. Tips for perfect consistency.

STEP 5

Prepare the sweet and sour sauce: In a small bowl, add vinegar, sugar, dark soy sauce, and oyster sauce in sequence. Also, add the prepared scallion and ginger water.

Tips:

When preparing the sweet and sour sauce, only add an appropriate amount of scallion and ginger water. Too much water can affect the taste.

Prepare sweet and sour sauce: vinegar, sugar, soy sauce, oyster sauce, scallion, ginger water. Avoid excess water for best taste.

STEP 6

Take out the prepared batter. Dip the seasoned meat strips into the batter and stir them evenly, ensuring that each strip is evenly coated with the batter.

Coat seasoned meat strips evenly in prepared batter for frying.

STEP 7

Heat oil in a pan. Add a generous amount of oil to the pan. When the oil reaches about 60% of its heating capacity, add the pork strips. Place the pork strips into the oil one by one to prevent sticking together. After the strips have slightly firmed up, gently push them apart to avoid sticking. Then, fry over medium heat for 3-4 minutes without flipping. Avoid flipping until the surface becomes crispy and set. Fry the pork strips on medium heat throughout the process. Once they are fried, remove the pork strips from the oil. Increase the heat to high to bring the oil temperature back up, then fry the pork strips a second time. Finally, remove them from the oil and drain excess oil.

Tips:

(1)For first-time makers, it's advisable to fry the pork strips over medium heat slowly after the oil is heated. This method helps prevent the pork strips from burning too easily.

(2)When frying for the second time, it's crucial to control the timing. About one minute should suffice; once they change color and are well fried, immediately remove them from the oil.

Fry pork strips twice for crispy results. Use medium heat, avoid flipping, and remove when well-fried.

STEP 8

Pour the prepared sweet and sour sauce into the pan. Simmer until it turns bright red, gradually adding water starch in small amounts multiple times.

tips:

(1)When making the sweet and sour sauce, it's best to use low heat and continuously stir. Otherwise, the sauce may splatter.

(2)Avoid adding too much starch when thickening the sauce, as excessive starch can cause the sweet and sour sauce to become lumpy.

Simmer sweet and sour sauce in pan until red; add water starch gradually. Tips: Stir continually, avoid excess starch.

STEP 9

Once the sweet and sour sauce has thickened to the desired consistency, add the fried pork strips to the pan and stir-fry until well coated. Sprinkle with toasted sesame seeds, and it's ready to serve.

Fried pork strips coated in thick sweet and sour sauce, sprinkled with sesame seeds.

STEP 10

Sweet and sour pork is best enjoyed hot, as its flavors are tangy, sweet, and deliciously crispy. It's a very appetizing dish that pairs perfectly with rice.

Delicious sweet and sour pork: tangy, sweet, crispy; perfect with rice.

Recipe analyzer

  • Recipes: Sweet and sour pork tenderloin
  • Main Ingredients:7
  • Servings per recipe:1
  • Servings size:1.4 kg
Nutritional Summary of Recipe
Amount per 267 g= 1 serving(s)
  • Energy (calories):364 kcal
    51%
  • Protein:65.74 g
    127%
  • Fat:8.82 g Why gray?
    45%
  • Carbohydrates:1.49 g
    61%
Calorie breakdown
  • Protein: 77%
    280 kcal
  • Fat: 22%
    80 kcal
  • Carbohydrates: 1%
    5 kcal
The chart shows the percentage of calories intake (energy) coming from the respective macronutrients (fats, protein and carbohydrates).
Omega 6 : Omega 3
1:1
20:1
23:1
Both fatty acids are essential, but nowadays the majority of western diets include excessive amounts of Omega 6 acid.

The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.

7 REVIEWS

Review
Your rating:
KatherineOctober 05, 2024

Sweet and sour pork is crispy on the outside and tender on the inside, with just the right amount of sweet and sour flavors, each bite is full of tantalizing aroma and mouth-watering, it is simply a delicious choice in my heart!
reply:
October 07, 2024
The unique taste and aroma of sweet and sour pork is truly unforgettable, we are glad that you love this delicious dish and hope it keeps bringing you satisfaction and joy.
LeoSeptember 25, 2024

Sweet and sour pork with attractive color, crispy and juicy texture, sweet and sour sauce makes you savor the taste, every bite is a kind of Chinese food enjoyment, it is simply a marvelous classic dish!
reply:
September 28, 2024
Thank you for your compliments! Sweet and sour pork is indeed a classic and delicious Chinese dish, I hope you continue to enjoy the flavor.
JulietteSeptember 13, 2024

I always have trouble mastering the heat when deep frying sweet and sour pork, it's easy to make it too dry or too greasy, any tips on how to make it perfect?
reply:
September 16, 2024
Try coating the tenderloin pieces with a little cornstarch before frying, adjusting the oil temperature to control it at the right temperature, and frying them until golden brown and crispy before removing them
AnnaAugust 01, 2024

What level of heat do you want to control while stir frying?
JessicaJuly 19, 2024

This Sweet and Sour Pork Tenderloin recipe is rich and flavorful for a variety of table occasions and is loved by children and adults alike.
kikoJune 04, 2024

This recipe is fantastic!
jiaojiaoJune 04, 2024

I like it very much.
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