Sweet and Sour Roast Pork Tenderloin Recipe

Oven roast sweet and sour pork tenderloin or fillet with mixed peppers.

Sweet and Sour Roast Pork Tenderloin Recipe

This sweet and sour pork tenderloin roast is quick, simple and comes with a deliciously dark, rich and bold, sweet & sour sauce.

Course Main Course

Cuisine Anglo Chinese

Keyword roast pork tenderloin in sweet and sour sauce, sweet and sour pork fillet, sweet and sour pork tenderloin

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 692kcal

Author Brian Jones

Ingredients

400 g Pork Tenderloin 14oz
½ teaspoon Chinese 5 Spice
¼ teaspoon Salt
3 Small Bell Peppers, Around 600g Unprepared weight (different colours are nice for presentation)
1 Small Red Onion 100g
3 Garlic Cloves
1 Bunch Spring Onions Around 100g or 4oz
4 tablespoon Light Soy Sauce
2 tablespoon Chinkiang Rice Vinegar
1½ tablespoon Dark Brown Sugar
4 tablespoon Tomato Ketchup
1 tablespoon Toasted Sesame Oil
1 Pinch MSG (optional_
2 tablespoon Cooking Oil
2 tablespoon Water

Instructions

Trim the pork tenderloin of any silverskin and fat.
Remove the stems and seeds from the peppers and cut them into strips 5-6mm (¼") thick.
Top and tail the red onion, cut it in half and peel it, then cut it into slices 5-6mm (¼") thick.
Peel and slice the garlic cloves as finely as you can.
Trim the spring onions and cut them into 2-3mm (⅛") thick slices at a 45° angle.
Mix together the soy sauce, Chinkiang vinegar, brown sugar, ketchup, sesame oil and MSG in a small bowl.
Heat a 28cm or 11" oven-proof frying pan or skillet (not nonstick if possible) over a high heat, and when it is hot, add half of the cooking oil. Throw in the sliced peppers and onions and stir-fry them for 3 minutes.
Add the sliced garlic and cook for a further minute, then remove the veggies and set them aside and return the pan to a very high heat.
Season the pork with the Chinese 5 spice and salt.
Add the remaining cooking oil to the pan and sear the pork. Do this as quickly as you can, then pour in the sauce and roll the pork to get a nice glaze, then remove it to a chopping board.
Return the veggies to the pan and pour in the water, then toss to coat. Return the pork to the pan, then transfer it to an oven and bake at 220°C or 450°F for 12-15 minutes.
Remove the pan from the oven and remove the pork, allowing it to rest for 3-4 minutes covered with tin foil. Cover the peppers with a lid to keep them warm whilst the pork is resting.
Add most of the spring onions to the pan, reserving a few for garnish, then toss them through the peppers.
Slice the pork, then serve it on a bed of the veggies.

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