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Pork in Sweet and Sour Sauce Recipe


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Pork in Sweet and Sour Sauce Recipe uses the combination of sweet and sour flavors which is popular in Venetian cooking, using pork fillet, flour, white wine and vinegar, sugar and broad (fava) beans in this outstanding pork recipe.
Food Category:    Pork
Cuisine Origin:    West Coast
    • Servings:4
    • Nutrition facts:183 calories14.3 grams fat
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  • 1 whole pork fillet (tenderloin), about 12 oz.
  • 1 1/2 tbsp plain (all-purpose) flour
  • 2 to 3 tbsp olive oil
  • 1 cup dry white wine
  • 2 tbsp white wine vinegar
  • 2 tsp sugar
  • 1 tbsp mixed peppercorns, coarsely ground
  • salt and ground black pepper
  • cooked broad (fava) beans tossed with grilled (broiled) bacon, to serve


  • Cut the pork diagonally into thin slices. Place between two sheets of clear film (plastic wrap) and pound lightly with meat mallet to flatten them.
  • Spread out the flour in a shallow bowl. Season well and coat the meat. Alternatively, put the seasoned flour in a strong plastic bag, add the pork and shake to coat.
  • Heat 1 tbsp of the oil in a wide heavy pan or frying pan and add as many slices of pork as the pan will hold. Fry over a medium to high heat for 2 to 3 minutes on each side until crisp and tender. Remove and set aside. Repeat with the remaining pork, adding more oil as necessary.
  • Mix the wine, vinegar and sugar. Pour into the pan and stir over a high heat until reduced. Stir in the peppercorns and return the pork to the pan. Spoon the sauce over the pork until it is evenly coated and heated through. Serve with cooked broad beans tossed with grilled (broiled) bacon. Cook's Tip: pork fillet (tenderloin) is not a cheap cut of meat but it cooks quickly to give a melting texture and so is worth the cost. If you use a cheaper cut of pork, you will find that it is tough after such a quick time in the frying pan.
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