Sweet and Sour Tenderloin
This classic Shandong dish features tender pork tenderloin coated in a glossy, balanced sweet-and-sour sauce, with a crisp exterior and juicy interior. It is ideal for festive gatherings or family dinners, offering vibrant color and harmonious flavor. The sauce clings well to the meat, delivering an addictive tangy-sweet finish with subtle umami depth.
Taste: Bright sweet-and-sour balance, slightly tangy upfront, followed by rich umami and mild savory depth; crisp-tender texture with aromatic freshness from bell peppers and scallions.Total Time: 35 minutes (prep 15 min, cooking 20 min)Servings: 2Suitable For: Families, children (mild version), guests at celebratory meals, people seeking high-protein moderate-carb dishesBudget: ¥45–65 per serving (depending on pork price and fresh produce availability)
Ingredients
- Pork tenderloin 400g
- white vinegar 30ml
- sugar 40g
- tomato paste 20g
- soy sauce 10ml
- cornstarch 20g (for coating)
- egg white 1
- green bell pepper 1
- red bell pepper 1
- pineapple chunks 50g (optional)
- garlic 3 cloves
- ginger 10g
- scallion 2 stalks
- vegetable oil 100ml (for frying)
- salt 3g
- white pepper powder 1g
Nutrition
Calories约580 kcal per serving (based on 4 servings)
Protein36g (from pork tenderloin and egg white)
Fat28g (mainly from frying oil; ~18g unsaturated)
Carbohydrates42g (mostly from sugar and cornstarch)
VitaminsVitamin C (from bell peppers and pineapple), Vitamin B1, B6 (from pork), small amounts of Vitamin A
MineralsIron, zinc, phosphorus (from pork), potassium (from vegetables)
Tips
- Use fresh pork tenderloin—avoid pre-frozen or overly lean cuts to maintain juiciness
- Balance vinegar and sugar carefully: taste sauce before adding pork; adjust with 1 tsp sugar or vinegar as needed
- Do not over-fry pork—golden brown is enough; overcooking makes it dry
- For authentic Shandong style, omit pineapple and increase tomato paste slightly for deeper umami
Steps
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