1 pork tenderloin
1/2 cup seasoned flour (add salt, pepper, sesame seeds) 2 tablespoons olive oil 2 tablespoons butter 1 green pepper, chopped 1 large onion, chopped 3 garlic cloves, finely chopped 3 green onions, chopped 1 cup chopped broccoli (frozen works) 1 "jar" sweet & sour sauce 1 tablespoon soy sauce 1 teaspoon sriracha (or to taste) Cooked rice
Tools needed: 2 large non-stick pans, 1 chef knife, 2 bowls, 1 spatula, (Rice Cooker)
Start by preparing your tenderloin by cutting it into bite size pieces. Flour them in a bowl or ziploc baggy and make sure to evenly coat with the seasoned flour.
Start your skillets: the one you'll be pan frying in, set to medium high heat and the other will be set to medium or medium low for sauteing your veggies. Add 1 tablespoon of olive oil to the saute pan, and the rest of the olive oil to the frying pan. Add 2 tablespoons butter to the frying pan's oil as well.
Chop your veggies if you haven't done so already and add the green pepper and onion to the saute pan. Once the veggies have been slowly sauteing for about 7-8 minutes, add the garlic and frozen broccoli. Cook for another 3 minutes and turn off the heat until the pork is all cooked.
While the veggies are going, you will be pan-frying your pork in the other pan in batches. It took me about 4 batches. You'll be draining them off onto papertowels. Fry them for about 2-3 minutes on one side until they get golden brown and then flip to finish cooking on the other side - about 3-4 minutes. Check one, if it's done (same color all the way through), they all should be.
Once everything is done cooking, add your meat to the veggies and turn the heat up to medium high heat again. Add the sweet & sour sauce, soy sauce, and sriracha and stir to coat everything evenly. Let simmer for about 10 minutes.
Serve over rice.