Prep 10 mins
Cook 50 mins
A Mr. Food recipe that is DH's favorite for pork tenderloin. The soy sauce total is 1 tablespoon plus 1 teaspoon. I had difficulty entering that as the total amount. Sometimes I make a little more sauce as we like a lot of it. Recipe calls for ground red pepper, but I use white as a matter of preference.
- 1⁄2 cup bottled sweet and sour sauce (duck sauce)
- 1 tablespoon soy sauce
- 1 teaspoon soy sauce
- 1⁄8 teaspoon ground red pepper
- 2 pork tenderloin (1 1/2 to 2lbs. total)
- Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil, then coat with nonstick cooking spray.
- In a measuring cup, combine the sweet-and-sour sauce, soy sauce, and pepper; mix well.
- Place the pork on the baking sheet and pour half the sauce over the top.
- Bake for 45-50 minutes, or until little pink remains for medium-well, or no pink remains for well-done.
- Slice thinly and serve topped with the remaining sauce.
Very, very good! I followed the recipe as written using bottled La Choy sweet & sour sauce (Duck sauce is different than S&S. In reading the ingredients, duck sauce is apricot-based; S&S is pineapple. I'm sure using either one would be just as delicious!)