Sweet and Sour Glazed Pork Tenderloin
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 8-10 servings 1x
Ingredients
Units
Scale
- 2 pork tenderloins, about three pounds
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/4 cup honey or agave nectar
- 1/3 cup rice vinegar
- 1 6-ounce can pineapple juice
- 1/4 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 1/2 cups crushed pineapple with liquid
- 1 cup finely minced red onion, or sweet yellow onion such as Vidalia
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dry oregano
- Few grinds black pepper
- 1/4 teaspoon dry thyme
- 1/4 teaspoon dry basil
- 1/4 teaspoon dry parsley
- 1/2 teaspoon celery salt
Instructions
- 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.
