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Sweet and Sour Pork Over Rice – A Quick & Easy Dinner Recipe

Transition a plain and tasteless pork tenderloin into the most delicious and tender Sweet and Sour Pork recipe.

Bite size pieces of pork tossed with bell peppers and pineapple chunks in an easy to make, homemade sauce that will leave your taste buds begging for more.

Then simply serve it over cooked white rice for a quick and easy dinner recipe that the entire family will love!

And best of all, the cooking process takes under 15 minutes! Cut the tenderloin in the morning and let it marinade in the sauce while you work.

Then when you are ready to make dinner, sear the meat in the skillet, cut the peppers and dinner will be served in no time! And who couldn’t use a quick and easy dinner recipe this time of the year?

sweet and sour pork

Sweet and Sour Pork Recipe


  • Pork tenderloin – Be sure that you use a pork tenderloin and not a pork loin. There is a big difference between the two cuts of meat when it comes to cooking. A pork tenderloin is long and skinny and for this recipe you want to use an unseasoned tenderloin.
  • Egg
  • Soy sauce – you can also use a soy sauce alternative such as Liquid Aminos for a gluten free option.
  • Olive oil
  • Assorted Bell Peppers – Use a combination of green, red, yellow and/or orange peppers.
  • Onion
  • Can of Pineapple Chunks in pineapple juice
  • Cornstarch
  • Flour
  • Ginger
  • Garlic
  • Green onion
  • Chicken Broth
  • Sugar
  • Rice Vinegar
  • Cooked White Rice


As mentioned in the ingredient list, be sure that you purchase a pork tenderloin for this Sweet and Sour Pork recipe. You will need a one pound, unseasoned tenderloin to feed 6 people.

Start by trimming off the excess fat from the meat. Then cut the tenderloin into 1 inch, bite size cubes.

Next prepare the marinade by whisking an egg and adding it to a large resealable bag. Then add soy sauce and pork pieces to the bag with the egg.

pork tenderloin chunks

Seal the bag, removing as much air as possible, and massage the outside of the bag so that the marinade coats the pork pieces. Allow it to marinate for at least 30 minutes.

As mentioned above, you can also prepare the pork and marinade in the morning and refrigerate it for the entire day. This is a great meal prep option when there is not a lot of time to make dinner in the evening.

When you are ready to make the Sweet and Sour Pork prepare your white rice per package instructions or use our favorite Instant Pot White Rice Recipe for a great, hands off approach to making rice.

Cooking Instructions

Then remove the pork from the refrigerator and combine the sweet and sour sauce ingredients. Whisk the sauce until well incorporated and then set aside.

sweet and sour sauce

In a large bowl or another large resealable bag combine the flour and cornstarch. Remove pork from marinade and gently toss with the flour and cornstarch mixture. Discard the remaining marinade.

Then over medium high heat, add olive oil to a large skillet or wok. Once the oil is hot add the pork chunks to the skillet and let it brown on one side.

This should take 2-3 minutes. Flip the pork over and let it brown on the other side. Once the pork is seared, and slightly pink in the center, remove it from the pan and set aside.

Stir in peppers and diced onion and cook for about 3-4 minutes or until peppers become slightly tender but still crisp.

Then add the minced garlic and ginger. Cook only until fragrant, about 1 minute as you don’t want the garlic to burn.

sweet and sour pork in skillet

Before adding the sauce to the pan, give it a quick whisk then add it to the skillet. Cook until thick and bubbly, stirring frequently.

Add the pork and pineapple to the sweet and sour sauce and simmer, stirring frequently. Continue to simmer for 2-3 minutes until the pork is heated and cooked through.

Serve over rice and garnish with sliced green onions.

Enjoy! Mary

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Yield: 6

Sweet and Sour Pork

sweet and sour pork

A classic sweet and sour pork recipe made from a pork tenderloin, bell peppers and pineapple chunks. An easy to make meal served over cooked white rice.


  • 1 pound pork tenderloin


  • 1 large egg, whisked
  • 1 tablespoon soy sauce


  • 1 cup chicken broth low sodium
  • ½ cup reserved pineapple juice
  • 3 tablespoons sugar
  • 1 ½ tablespoons soy sauce
  • ⅓ cup rice vinegar
  • 2 tablespoons cornstarch

Other Ingredients

  • 2 tablespoons cornstarch
  • 1 tablespoon flour
  • 2 tablespoons vegetable oil
  • 1 ½ teaspoons ginger
  • 1 large clove garlic minced
  • 1/2 onion, diced
  • 1 each green, red and yellow or orange bell pepper diced, about 4 cups
  • 8 ounces pineapple in juice canned, juice reserved for sauce
  • 2 green onions, sliced thin for garnish


  1. Cut pork tenderloin into 1" cubes, trimming off any excess fat. In a large resealable bag, add the egg, soy sauce and cut pork pieces. Allow to marinate for at least 30 minutes.
  2. Combine all sauce ingredients and mix well. Set aside.
  3. In a large bowl whisk the flour and cornstarch. Remove pork from marinade and gently toss with flour and cornstarch. 
  4. Heat vegetable oil in a wok or large frying pan over medium high heat. Add pork to the skillet and let it brown on both sides.
  5. Remove pork from pan and set aside.
  6. Stir in peppers and diced onion and cook for about 3-4 minutes until peppers just until slightly tender but still crisp.
  7. Add garlic and ginger. Cook until fragrant, about 1 minute.
  8. Stir in sauce and cook until thick and bubbly, stirring frequently.
  9. Add pork and pineapple and simmer for 1 minute more, stirring frequently.
  10. Serve over rice and garnish with sliced green onions.


Meal prep tip - cut and marinate pork in the morning and let it marinate all day. Then cook the rice when you prepare the sweet and sour pork.

Recipe provided by Make Your Meals

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 340Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 87mgSodium: 581mgCarbohydrates: 40gFiber: 3gSugar: 27gProtein: 24g

Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.

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