Sweet And Sour Lamb Tenderloin

Ingredients

• Servings: 4
• 1 (1 1/4 pound) lamb tenderloin, trimmed of silver skin
• salt and ground black pepper
• 1/3 cup ketchup
• 1/3 cup seasoned rice vinegar
• 1 (8 ounce) can pineapple chunks, drained with juice reserved
• 2 tablespoons brown sugar
• 4 cloves garlic, minced
• 2 teaspoons hot chili sauce (such as sriracha®)
• 1 teaspoon soy sauce
• 1 pinch red pepper flakes
• 1 tablespoon vegetable oil
• 1 teaspoon butter
• 1/4 cup chopped green onion (white part only)
• 2 tablespoons chopped green onion tops

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• cut tenderloin into 4 pieces. arrange in a single layer between two sheets of plastic wrap and pound with a meat mallet until each is about 1-inch thick. generously season with salt and black pepper.
• whisk ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, hot chili sauce, soy sauce, and red pepper flakes in a bowl. set aside.
• heat vegetable oil in a skillet over high heat. place lamb in pan; reduce heat to medium. cook until browned on both sides and cooked through, 5 to 6 minutes per side. transfer to a plate.
• return skillet to medium heat. stir butter into hot pan. when butter melts and starts to brown, stir in pineapple chunks. cook, stirring, until pineapple is golden brown, 3 to 4 minutes.
• stir in ketchup mixture and 1/4 cup green onion (white parts). reduce heat to low and simmer until garlic and onion have softened, 5 minutes.
• return lamb to skillet; cook, stirring, until lamb is heated through. garnish with 2 tablespoons green onion tops.