tag:blogger.com,1999:blog-7173052990851751381.post5385452081758043849..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Sweet and Sour Pork Tenderloin Medallions – Half the Fat, All the InauthenticityChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-7173052990851751381.post-65811506252151603052019-05-26T11:12:34.814-04:002019-05-26T11:12:34.814-04:00Quick, easy, and good. I added sweet bell peppers,...Quick, easy, and good. I added sweet bell peppers, yellow and red. Who knew you could turn an 8 ounce can of pineapple into something this good?Estoy_Listohttps://www.blogger.com/profile/09535132933228608287noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-21363517557298537912019-03-18T18:32:34.542-04:002019-03-18T18:32:34.542-04:00This was the best sweet and sour pork I have made ...This was the best sweet and sour pork I have made (to date). Not to go all Goldilocks, but so many recipes are either too sweet or too tart, or too breaded and fried! This though...perfection. And such an easy quick recipe to throw together on a week night. <br />I decided to cut the pork into bite size pieces and added carrots, red peppers and green peppers. Made it into a bowl meal for us. Netflix and Sweet and sour pork for the win!<br />Thanks so much for this recipe!Have Apron....Will Bakehttps://www.blogger.com/profile/09681022659793210695noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52779989386501962492017-11-13T18:23:24.561-05:002017-11-13T18:23:24.561-05:00My fiancé and I have been looking for a new creati...My fiancé and I have been looking for a new creative way to use pork chops and this was it!! We made this together last night and it was absolutely perfect! Just the right amount of sweet and spice and everything nice. We followed the exact receipt. Thank you chef John! Keep the videos coming!Lionel Frankensteinhttps://www.blogger.com/profile/10867670924364572150noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64173847338453194372016-01-24T22:00:15.090-05:002016-01-24T22:00:15.090-05:00Even though there is a lot of excitement about you...Even though there is a lot of excitement about your new clam recipe, which I will try some day, this sweet and sour pork recipe is fantastic! Thanks again for all your work!David McCutcheonhttps://www.blogger.com/profile/02977563952789974849noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-56264293068713349562012-11-06T22:57:53.836-05:002012-11-06T22:57:53.836-05:00I made this tonight for dinner and it was excellen...I made this tonight for dinner and it was excellent! I was extremely heavy handed with the chili paste and it was such a nice contrast with the pineapple chucks. The "Chinese Food" in my neighborhood is so bad and I have been very deprived, now I get to Chinese-ish food again! Thanks, for this great recipe!AmberRosehttps://www.blogger.com/profile/03437028654961374785noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-46881302831892977772012-08-07T18:59:15.822-04:002012-08-07T18:59:15.822-04:00Just did this with some nice boneless chops. Yummy...Just did this with some nice boneless chops. Yummy!<br /><br />Will use a bit less garlic next time, but I'm glad I have leftovers for lunch tomorrow. <br /><br />I might try this sauce on some baked wings. Sounds like a marriage made in heaven.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-79529913077766696472012-05-01T10:26:35.774-04:002012-05-01T10:26:35.774-04:00LOL This is quite weird to me here, I'm living...LOL This is quite weird to me here, I'm living in Asia and we never use Tenderlion... And the sauce is always sticky and VERY sour/VERY sweet. <br />Although i tried this and it gave a different taste, it is nothing like the original Sweet and Sour pork! Still, good job in making it your own twist Chef John! Cheers!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-55652458643885335562011-10-30T19:09:05.872-04:002011-10-30T19:09:05.872-04:00Chef John.....you've been an inspiration. I...Chef John.....you've been an inspiration. I'm a registered nurse and cooking had been my stress relief. Love to try out new stuff and was so happy to run into your website just a month ago and had not stopped following your recipes. I like to modify some of them but this pork recipe is a keeper, just perfect, did not give up looking for the sambal chili till i found one.. everyone should have one in the kitchen.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-5880432601595112842011-08-04T22:21:57.913-04:002011-08-04T22:21:57.913-04:00I made this tonight and it turned out great. I can...I made this tonight and it turned out great. I can only handle a little bit of heat but I did tell my husband that he could put some red pepper flakes on after it. He said it came out perfect. This def will be included in our menu from now on.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-44162943246874617842011-05-15T18:46:45.675-04:002011-05-15T18:46:45.675-04:00This was so good! My whole family (including my s...This was so good! My whole family (including my sometimes picky eater children) like it! I doubled the pineapple and added some onion, yellow and orange peppers. the tenderloin really makes this great! thanksAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-34102579894283226342011-04-17T17:57:52.047-04:002011-04-17T17:57:52.047-04:00Might I add: Amazing, as always. This is basically...Might I add: Amazing, as always. This is basically the most fun a person can have... browsing through your library of "so delicious" recipes.skillphiliachttp://www.skillphiliac.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-27172124876668653692011-04-17T17:55:39.426-04:002011-04-17T17:55:39.426-04:00@André: Monosodium glutamate (Mandarin: 味精 literal...@André: Monosodium glutamate (Mandarin: 味精 literally: essence of flavor) is omnipresent in China. While not necessary everywhere to be found, chances are quite high it will be added someway or another.<br /><br />Also, in my opinion and apparently in the opinion the matter of authenticity stands to debate, while there may be one single precursor of a certain dish, assuming it has and always was prepared a specific way would be a bit vague. The thing that would cause Chinese to raise an eyebrow would probably be the fact that the meat isn't sliced up in small, chopstick-compatible chunks.skillphiliachttp://www.skillphiliac.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-42725995302030453782011-03-13T12:01:36.000-04:002011-03-13T12:01:36.000-04:00yes, stand them cut side up and pound. Sometimes t...yes, stand them cut side up and pound. Sometimes the last piece near the tail isn't possible, so you can just pound flat.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-38432253266740352192011-03-13T10:45:13.680-04:002011-03-13T10:45:13.680-04:00Chef John,
Can't wait to try this recipe! It l...Chef John,<br />Can't wait to try this recipe! It looks fabulous. One question, because my husband and I are having a disagreement...when you flatten the cut pieces, do you "stand" them on end and flatten from the end grain, or just cut them and flatten from the "top" of the tenderloin? <br />I think I'm going to win this one! :-)<br />Thank you!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-37124702960802718512011-03-11T19:18:38.489-05:002011-03-11T19:18:38.489-05:00I just made this dish for dinner and WOW. Why wou...I just made this dish for dinner and WOW. Why would I ever order Take-out again?! TRY THIS DISH! Thanks again, Chef John!Chrisnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20382416590147244392011-03-01T16:51:50.012-05:002011-03-01T16:51:50.012-05:00Another good reason for a selfmade Chinese meal is...Another good reason for a selfmade Chinese meal is that you can be sure, that there is no glutamate in your meal. (And I mean Chinese Take-Out Food, not real Chinese cuisine, that needs no glutamate)Andrénoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-13963834035932572822011-02-28T15:00:35.756-05:002011-02-28T15:00:35.756-05:00The pineapple and juice are important to the flavo...The pineapple and juice are important to the flavor. Can't she just not eat the chunks. You don't even have to plate them. Zucchini would be okay.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72931344068670541462011-02-28T13:37:11.296-05:002011-02-28T13:37:11.296-05:00This sauce is fantastic. Put a little extra samba...This sauce is fantastic. Put a little extra sambal in... and we swooned.... Next time I'll double the sauce so we can have lots to put on rice, etc. This would work with so many foods.<br /><br />THANKSAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-77763196354152794592011-02-28T09:51:51.496-05:002011-02-28T09:51:51.496-05:00Hi John -- love your blog! This recipe, like all o...Hi John -- love your blog! This recipe, like all of your recipes, looks great. I just have one quick question about it. My girlfriend isn't a big fan of cooked fruits. Is there something (perhaps a veggie) that you'd suggest I can a substitute for the cooked pineapple? Many thanks!Andyhttps://www.blogger.com/profile/18355916066168153149noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-86794272227911015842011-02-27T20:35:52.138-05:002011-02-27T20:35:52.138-05:00This recipe is a huge keeper. Everyone loved it, ...This recipe is a huge keeper. Everyone loved it, including 12- and 14-year-old sons. So easy--we will definitely make it again.Sue Lynnhttps://www.blogger.com/profile/03360543834182687375noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-69237392464361832762011-02-27T20:32:13.197-05:002011-02-27T20:32:13.197-05:00Made this tonight, and we all LOVED it, including ...Made this tonight, and we all LOVED it, including 12- and 14-year-old sons. Used large can of crushed pineapple instead. Served with brown rice and freshly cooked spinach. Huge hit!Sue Lynnhttps://www.blogger.com/profile/03360543834182687375noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-47130180838062114232011-02-26T23:17:26.395-05:002011-02-26T23:17:26.395-05:00Made this for dinner tonight and was a big hit...d...Made this for dinner tonight and was a big hit...delicious, light and most flavorful...Chef John...your rock!!! Thank-you..rancholynhttps://www.blogger.com/profile/00908742648021568285noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-60240137851160923262011-02-26T20:33:35.349-05:002011-02-26T20:33:35.349-05:00I cut the pork tenderloin in about one-inch cubes,...I cut the pork tenderloin in about one-inch cubes, and stir fried until just beginning to brown. It's definitely a keeper recipe!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-60339156133127674352011-02-26T19:37:29.771-05:002011-02-26T19:37:29.771-05:00Of course!Of course!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-75102871766286490862011-02-26T19:27:37.099-05:002011-02-26T19:27:37.099-05:00Can I make this with boneless, skinless chicken br...Can I make this with boneless, skinless chicken breasts?Lizenhttps://www.blogger.com/profile/13450499091821923496noreply@blogger.com