← All recipes
American · Main
Sweet and Sour Pork Tenderloin
Pork tenderloin seared over fire beside charred onion, pepper and pineapple, cut into chunks and tossed with warm Washington-style mumbo sauce. Served over rice with toasted cashews for crunch.
- YieldServes 4
- Hands-on1 h 10 min
- Total2 h 19 min
- Difficulty
Ingredients
- 900 gpork tenderloin, about 2 lb; silverskin and excess fat trimmed
- to tastekosher salt, about 1/2 tsp per 450 g of meat for the dry brine
- 1large onion, halved through the equator
- 1large red, orange or green bell pepper, stemmed, seeded and halved
- 3 slicesfresh pineapple, round, 1.25 cm (1/2 inch) thick
- to tastevegetable oil, for coating the vegetables and pineapple
To serve
- 300 glong-grain white rice, enough for 4 servings; quantity estimated
- 35 gunsalted cashews, 1/4 cup
- 120 mlD.C. mumbo sauce, 1/2 cup; homemade
- 2 tbspfresh chives, choppedoptional
- 2 tbspgreen onions, choppedoptional
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.