- Slice pork tenderloin into 5mm slices. Place in a large ceramic bowl and sprinkle with bicarb soda. Drizzle with water and mix well. Set aside for 5 minutes. Then rinse under cold running water, roughly pat dry with paper towel and leave to come to room temperature.
- Meanwhile peel and slice onion, peel and cut pineapple into chunks, core and slice capsicum.
- Heat 1 tablespoon oil in a large pan or wok set over medium high heat. Add onion and stir-fry for 2-3 minutes. Transfer to a bowl and return pan to heat. Adding a tablespoon oil, cook pineapple and capsicum in batches until lightly caramelised and soft, transferring each batch to the bowl with onion.
- Return pan to heat, add oil and cook pork in batches, for 1-2 minutes on each side – transferring to the bowl after each batch. Be gentle when tossing the pork as it will be fall-apart tender.
- Mix all sauce ingredients in a jug. Clean the pan if you need to, otherwise add sauce to the pan set over medium heat and bring to a gentle simmer. Return all cooked ingredients to the pan, stir gently to coat and cook for a further 2 minutes.
Serve sweet and sour pork with steamed rice.
Recipe and image @wholesomecook