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Our Sweet and Sour Glazed Pork Tenderloin is quick and easy to prepare for a weeknight family dinner – but it’s also a delicious and elegant menu option for a special dinner or occasion!
This recipe for sweet and sour glazed pork tenderloin is reminiscent of the recipe I remember having as a kid growing up, where my mom use to mix a bottle of Catalina salad dressing, a packet of French onion soup mix, and a jar of orange marmalade for a glaze over pork chops. These days, Jack and I both prefer to cook with fresh ingredients whenever we can, and this version has so much better flavor than the pre-made mix ingredients!
This sweet and sour glaze is really perfect with pork tenderloin! The sauce has chunks of crushed pineapple, sweet onions and orange peel. Some sugar and honey plus pineapple juice give this sauce its ‘sweet’, and rice vinegar, ketchup and soy sauce give it the ‘sour’, as well as other seasonings. Just roast the pork tenderloins with some of the sweet and sour glaze poured over it to give it a rich, caramelized color and flavor. Then, when you’re ready to serve, spoon the remainder of the glaze over the juicy pork tenderloin.
Not only is this delicious – but it’s gorgeous to look at! And – your guests will never guess how easy this sweet and sour glazed pork tenderloin is to make!
- 2 pork tenderloins, about three pounds
- ¼ cup white sugar
- ¼ cup brown sugar
- ¼ cup honey or agave nectar
- 1/3 cup rice vinegar
- 1 6-ounce can pineapple juice
- ¼ cup soy sauce
- 1 tablespoon ketchup
- 1 tablespoon corn starch
- Orange peel from 1 orange (use a large cheese grater to cut the rind into big strips)
- 1 ½ cups crushed pineapple with liquid
- 1 cup finely minced red onion, or sweet yellow onion such as Vidalia
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dry oregano
- Few grinds black pepper
- ¼ teaspoon dry thyme
- ¼ teaspoon dry basil
- ¼ teaspoon dry parsley
- ½ teaspoon celery salt
- Peel the silver skin from the two tenderloins and discard. Place the tenderloins in a foil lined baking pan.
- Place all of the other ingredients in a medium sauce pan and bring to a boil. Reduce heat and simmer until thick, about 10-15 minutes.
- Preheat the oven to 425 degrees.
- Place a probe thermometer into the thickest end of the largest tenderloin and set temperature to alarm at 100 degrees.
- Pour one third of the cooked sauce over each loin, reserving one third to serve with the finished meal.
- Roast until the internal temperature reaches 100 degrees. Flip tenderloins over and spoon some of the sauce back over the top. Reduce heat to 275 degrees and roast until internal temperature reaches 140 degrees.
- Remove the pan from oven and let rest 10 minutes before carving. (Do not remove probe thermometer until after meat has rested.) Serve pork with additional sauce on the side.
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