Sweet and Sour Pork

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  0.5 cup Honey
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  6 tbsp Vinegar, Rice
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  4 tsp Soy Sauce, Low Sodium
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  3 tbsp Tomato Paste
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  1 tbsp Cornstarch
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  2 tbsp 2 tablespoons water
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  1.5 lbs Pork Tenderloin, Boneless

  The leanest pork cut. Do not confuse with pork loin (wider, fattier).

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  1 tsp 1 teaspoon kosher salt (divided)
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  0.5 tsp ½ teaspoon black pepper (divided)
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  0.8 cup Flour, All-Purpose, White
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  2 Egg, Whole, Large(88g)
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  2 cup Vegetable oil
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  1 tbsp Garlic
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  1 cup Yellow Onion
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  1 cup Bell Pepper
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  1 cup Pineapple
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  2 tbsp Green Onion (Scallion)
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  0.5 tsp Sesame seeds

Instructions

1. 1In a medium bowl, whisk together the honey, rice vinegar, soy sauce, and tomato paste; set aside. In a small bowl, stir the cornstarch with the water to create a slurry; set aside.
2. 2Season the pork tenderloin with half the salt and half the pepper. In a shallow dish, combine the flour and cornstarch. In another shallow dish, whisk the eggs. Coat each piece of pork in the flour mixture, then dip in egg, then coat again in the flour mixture.
3. 3Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering and reaches 350°F. Working in 2–3 batches, fry the battered pork for 5–7 minutes per batch until golden brown and the internal temperature reaches 145°F. Transfer to a paper towel-lined plate to drain.
4. 4Discard the oil and wipe the wok clean with paper towels. Heat 1 tablespoon fresh vegetable oil over medium-high heat until shimmering.
5. 5Add the garlic and onion to the wok and stir-fry for 30 seconds until fragrant. Add the bell peppers and stir-fry for 1 minute until slightly softened. Add the pineapple and stir-fry for 1 minute until heated through.
6. 6Return the cooked pork to the wok, pour in the sweet and sour sauce, and stir to combine. Bring to a boil over medium-high heat for 1–2 minutes until bubbling.
7. 7Stir the cornstarch slurry and pour it into the wok, stirring constantly for 60 seconds until the sauce thickens and coats the pork evenly.
8. 8Divide the sweet and sour pork evenly into 6 airtight containers while hot. Garnish each container with green onions and sesame seeds.