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Homestyle Sweet and Sour Pork Tenderloin
Homestyle Sweet and Sour Pork Tenderloin
Homestyle Sweet and Sour Pork Tenderloin
Homestyle Sweet and Sour Pork Tenderloin
Homestyle Sweet and Sour Pork Tenderloin
Homestyle Sweet and Sour Pork Tenderloin
Homestyle Sweet and Sour Pork Tenderloin
Homestyle Sweet and Sour Pork Tenderloin

Homestyle Sweet and Sour Pork Tenderloin

Other★★ Intermediate55min

Prep 15m ·
Cook 40m ·
34 Servings

Course

Main Dish
Protein

Pork
Method

Deep Fry
Flavor

Sour/TangySweet
Cuisine

Homestyle
Level

Medium (30min)
Dietary

Kids Friendly
Occasion

Family MealHoliday/SpecialParty/Entertaining

IngredientsWhat you'll need for Homestyle Sweet and Sour Pork Tenderloin

Ingredient Amount Notes
Pork tenderloin 300g
Cooking wine 1 tbsp
Cornstarch 2 tbsp

Sweet and Sour Pork Tenderloin

Ingredients

  • 300g Pork tenderloin
  • 1 tbsp Cooking wine
  • 2 tbsp Cornstarch

Instructions

  1. Cut pork into strips, 1cm thick.
  2. Marinate with wine, salt, egg white for 30 min.
  3. Coat with cornstarch.
  4. Deep fry until golden crispy.
  5. Make sauce: vinegar, sugar, ketchup.
  6. Pour sauce over pork.
  7. Serve immediately!

Cooking StepsHow to cook Homestyle Sweet and Sour Pork Tenderloin step by step

  1. Homestyle Sweet and Sour Pork Tenderloin
    Step 1 Detail

    Cut pork into strips, 1cm thick.

  2. Homestyle Sweet and Sour Pork Tenderloin
    Step 2 Detail

    Marinate with wine, salt, egg white for 30 min.

  3. Homestyle Sweet and Sour Pork Tenderloin
    Step 3 Detail

    Coat with cornstarch.

  4. Homestyle Sweet and Sour Pork Tenderloin
    Step 4 Detail

    Deep fry until golden crispy.

  5. Homestyle Sweet and Sour Pork Tenderloin
    Step 5 Detail

    Make sauce: vinegar, sugar, ketchup.

  6. Homestyle Sweet and Sour Pork Tenderloin
    Step 6 Detail

    Pour sauce over pork.

  7. Homestyle Sweet and Sour Pork Tenderloin
    Step 7 Detail

    Serve immediately!

Common Questions

What's the most common mistake to avoid?

The biggest mistake is not having all ingredients prepped and measured before you start cooking (mise en place). Chinese cooking moves fast — once the wok is hot, there’s no time to chop.

How can I make this spicier?

Add chili oil or chili crisp to taste, or include dried red chilies during cooking. A dash of Sichuan peppercorn adds a different kind of heat.

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