This Pork with Pineapple Sauce is a sweet and sour dish that’s better than takeout. It's a crispy tenderloin cooked in ginger pineapple sauce. It's a filling, comforting meal made with simple pantry staples.
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Why This Recipe Stands Out
This pork with pineapple sauce recipe is a surefire way to impress your friends and family. Here’s why this recipe is so great:
- Easy to Make: The recipe uses simple ingredients that are easy to find in any grocery store.
- Super Crispy: The double frying method keeps the pork extra crispy, even when coated in that sticky, tangy sauce.
- Tasty Sauce: Sticky, gingery, and pineapple-y - this sauce is everything! It's a flavor party in your month.
- All the Veggies: We love how this recipe loads up on the bell peppers, pineapple, and ginger for a refreshing, vibrant flavor.
- Healthier than Takeout: By making this dish at home, you can control the ingredients, making it a healthier alternative to takeout.
Key Ingredients
- Pork Tenderloin – The star of our recipe, pork tenderloin, when sliced and cooked, is tender and juicy.
- Cornstarch – It’s not just a coating for the pork, it also helps to thicken our pineapple sauce.
- Egg Yolk – It helps the cornstarch stick to the pork, giving it a crispy coating.
- Ginger – Freshly grated ginger adds a warm, spicy flavor that pairs perfectly with the pork and pineapple.
- Bell Peppers and Chili Pepper – They add a pop of color and a bit of heat to the dish.
- Pineapple – It’s not just a topping, it’s also used in the sauce to add a sweet and tangy flavor.
Substitutions and Variations
Here are some of our favorite substitutions and variation ideas:
- Protein: While the recipe calls for pork tenderloin, feel free to substitute it with chicken or tofu for a different take on the dish.
- Veggies: You can add in your favorite vegetables like snap peas, water chestnuts, or even broccoli.
- Spice Level: If you prefer a milder sauce, you can leave out the chili pepper or substitute it with a dash of hot sauce. For a spicier kick, try adding red pepper flakes.
How to Make Pork with Pineapple Sauce
Step 1: Combine egg yolk, 1 tablespoon of cornstarch, and soy sauce in a bowl. Whisk together and marinate the pork in it.
Step 2: Heat oil in a skillet. Dredged marinated pork in cornstarch and deep fry until golden brown. Set aside on a paper towel.
Step 3: In another portion of heated oil, deep fry the pork for an additional couple of minutes. Set aside on a paper towel.
Step 4: In a separate skillet, sauté the ginger in oil. Add bell peppers and stir-fry. Then add pineapple and continue stir-frying.
Step 5: Combine white wine vinegar, sugar, diluted tomato paste, and salt in the skillet. Add a cornstarch-water mixture to thicken the sauce.
Step 6: Add the deep-fried pork to the skillet and toss with the sauce. Cook for 30 seconds and it's ready to serve.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Pork with Pineapple Sauce
Side Dishes
- Rice is a great side to soak up the delicious sauce. Try it with white rice, brown rice, or even some fragrant jasmine rice.
- For a low-carbohydrates option, you can serve the pork with a side of cauliflower rice.
Vegetables
- Try serving this dish with some steamed broccoli, bok choy, or snow peas. The fresh, crunchy veggies are a perfect contrast to the tender, flavorful pork.
- You can also add some vegetables to the pan while the pork is cooking. Bell peppers, carrots, and onions all work well with the flavors in this dish.
Salads
- A light, fresh salad can be a great accompaniment to this dish. We recommend a Swiss Chard salad, or take a look at our other delicious and easy salad recipes.
- You can also try a fruit salad with tropical flavors to complement the pineapple in the sauce.
Frequently Asked Questions
We recommend using pork tenderloin for this recipe. It's a lean and tender cut that is perfect for stir-frying. Cut it into 1-inch long slices for even cooking.
Frying the pork twice may seem like an extra step, but it's what gives the meat its irresistible crispy texture. The first fry cooks the pork through, while the second fry makes it crispy on the outside. It's a little trick that makes a big difference.
The pork is done when it turns a golden brown color. For safety, you can also use a meat thermometer to ensure it has reached an internal temperature of 145°F (63°C).
Pork with pineapple sauce can be kept in the refrigerator for up to 3 days. Make sure to store it in an airtight container so it stays fresh.
Recipe
Pineapple Pork Tenderloin In Tomato Ginger Sauce
Ingredients
- 1 lb pork tenderloin cut into 1 inch long slices
- 5 tablespoons cornstarch
- 1 egg yolk
- 1 tablespoon soy sauce or Tamari for gluten-free version
- 1 about 2 inches ginger grated
- 3 small bell peppers chopped
- 1 chili pepper minced
- 3 rings canned pineapple chopped
- 2 tablespoons canned pineapple juice
- 2 tablespoons white wine vinegar
- 2 ½ tablespoons cane sugar or coconut sugar
- 2 ½ tablespoon tomato paste
- 2-3 cups vegetable oil such as avocado oil
- salt
Instructions
- In a medium bowl, combine egg yolk, 1 tablespoon of cornstarch and soy sauce. Whisk it together, add pork and marinate for a minimum of 30 minutes. There shouldn't be lots of sauce, but If you feel like a little more is needed, add ½ tablespoon of cornstarch and 1 more tablespoon of soy sauce.
- Heat the oil in a large skillet (preferably wok) over medium-high heat.
- Remove the pork from the marinade, dredge it in 3 tablespoons of cornstarch, and deep-fry on both sides until golden brown, about 4-5 minutes. Transfer the meat to a paper towel, and discard the oil.
- Heat a new portion of oil and deep fry the pork for another couple of minutes. It will make the meat crispy on the outside and juicy on the inside. Transfer the meat to a paper towel.
- Transfer the meat to a paper towel, and discard the oil.
- Heat 1 tablespoon of oil in a large skillet over medium heat and cook ginger for 1-2 minutes.
- Add bell pepper and stir-fry for 2 minutes.
- Add pineapple and continue stir-frying for another 2 minutes.
- In a small bowl, whisk tomato paste and pineapple juice. Add white wine vinegar, sugar, and salt to taste.
- Dilute one tablespoon of cornstarch in two tablespoons of cold water, then add it to the skillet. Add the pork, give everything a good toss, cook for 30 more seconds until the sauce slightly thickens, and remove from the heat.
- Serve with a steamed rice or with a side salad.
- Enjoy!
Notes
Nutrition
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Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Petro says
Wonderful!