Sweet and Sour Pork Tenderloin
This recipe for Sweet and Sour Pork Tenderloin showed up in my inbox via basically, Bon Appetit‘s online presence. The flavor profile is one that immediately sings to me–sweet caramelized onions punched up with some acidic vinegar and a little heat. It turns out that the pork tenderloin was easy to make and the whole family loved it. Bonus was that leftovers, sliced and put on a hamburger bun, made for a perfect lunch the next day.
One thing to keep in mind is that the pork should cook only to 140F and that it should rest for at least ten minutes after coming off the heat to ensure that this lean cut of meat stays nice and juicy. Enjoy!
Sweet and Sour Pork Tenderloin
Ingredients
- 2 pork tenderloins about 2.5 lbs total
- 1 tsp freshly ground black pepper
- 3 tsp kosher salt divided
- 2 medium red onions
- 5 Tbls extra-virgin olive oil divided
- 5 Tbls honey
- 1 tsp crushed red pepper flakes
- 1 c red wine vinegar
- 3 Tbls cold unsalted butter
Instructions
- Pat 2 pork tenderloins dry with paper towels. Season all over with 1 tsp black pepper and 2 tsp salt. Let sit at room temperature until ready to cook.
- Meanwhile, cut 2 medium red onions through the core. Trim off ends, peel, and slice into ½”-thick wedges lengthwise. Transfer to a medium bowl and set aside.
- Heat 2 Tbls extra-virgin olive oil in a large skillet over medium-high until shimmering. Sear tenderloins until golden brown on each side, about 2 minutes per side, 6–8 minutes total. Using tongs, transfer pork to a plate.
- Cook onion, 1 Tbls extra-virgin oil, and 1 tsp salt in same pan in a single layer over medium-high heat, tossing occasionally, until well browned and beginning to soften, about 5-10 minutes.
- Meanwhile, whisk 5 Tbls honey, 1 tsp red pepper flakes, 1 cup red wine vinegar, and ¼ cup water in a glass measuring cup and add to pan once the onions are browned and softened. (Make sure you get all that honey!) Bring to a simmer.
- Return pork to pan and cook, turning every 5 minutes and reducing heat as needed to keep sauce at a low simmer, until an instant-read thermometer inserted into the thickest part of the meat registers 140°, 15-25 minutes. (Start testing for doneness after 10 minutes; pork will cook differently depending on the size of the tenderloin you’re working with. It’s important to use a thermometer in this case because it’s very easy to overcook a lean cut like this, and nobody likes dry pork!) Transfer pork to a cutting board to rest. This will lock in all the juices and let the pork continue to cook just a bit.
- Continue to cook sauce, stirring occasionally, until thick and syrupy, 3–5 minutes. Remove from heat and stir in cold butter until fully incorporated.
- Slice pork tenderloin on a diagonal. Divide among plates and spoon onion sauce over. Serve