1, cooking methods are different: dry frying pork tenderloin is to wrap the cut pork tenderloin with starch or flour, fry it in an oil pan until golden brown, take it out and drain it. The practice of sweet and sour tenderloin is to cut the tenderloin into pieces, wrap it with starch, egg liquid and other seasonings, fry it in an oil pan until the surface is golden yellow, then take it out for later use, fry ginger, garlic and pepper in an oil pan until it is cooked, add sugar, vinegar, salt and other seasonings to boil it, and then add the fried tenderloin pieces and stir it evenly.
2. Different taste styles: the dry fried tenderloin is crisp in taste, crisp in outer layer, tender and smooth inside, and relatively simple and refreshing in taste. The sweet and sour tenderloin is moderately sweet and sour, the outer layer is crisp, the inner part is tender and smooth, and the taste is rich and complex.