These 3-ingredient pork sterling bites are the kind of simple, dependable church-supper recipe that earned a permanent spot in family kitchens for good reason. Tender little pieces of pork bake up in a glossy, sweet-savory glaze with hardly any fuss, making them perfect for potlucks, holiday spreads, game days, or an easy family dinner when you want something warm and crowd-pleasing without a long ingredient list.
Serve these bites with fluffy rice, buttered egg noodles, or mashed potatoes to catch all that sticky sauce. For a church-supper style spread, they also fit right in beside green beans, baked beans, a crisp coleslaw, deviled eggs, or a simple relish tray, and they pair nicely with dinner rolls for scooping up every last bit.
3-Ingredient Pork Sterling Bites
Servings: 6
Ingredients
2 pounds pork tenderloin or boneless pork loin, cut into 1-inch cubes
1 cup brown sugar
1 cup ketchup
Directions
1. Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish or casserole dish.
2. Spread the pork cubes in an even layer in the prepared dish.
3. In a medium bowl, stir together the brown sugar and ketchup until well combined into a thick, glossy sauce.
4. Pour the sauce evenly over the pork, turning the pieces gently so they are well coated.
5. Bake uncovered for 45 to 55 minutes, stirring once or twice during baking, until the pork is cooked through and the sauce is bubbling, thickened, and caramelized around the edges.
6. Let the dish rest for 5 minutes before serving, then spoon the bites onto a platter or serve straight from the casserole dish with toothpicks if you like.
Variations & Tips
For picky eaters: Cut the pork into slightly smaller, bite-size pieces so they cook up extra tender and easy to eat. If your family prefers a smoother flavor, use a very plain ketchup and serve the bites over rice to mellow the sauce a bit.
Make it potluck-friendly: You can bake these a little ahead of time and keep them warm in a slow cooker on the low or warm setting for serving. Stir gently once in a while so the glaze stays evenly distributed.
Use the right cut: Pork tenderloin will give you the most tender result, but boneless pork loin also works well if that is what you have on hand. Just be careful not to overbake lean cuts, since they can dry out if left in too long.
Adjust the sauce: If you like a tangier bite, use a little less brown sugar, around 3/4 cup. For a sweeter old-fashioned church-supper flavor, keep the full cup and let the edges caramelize well in the oven.
Add a little extra flavor: Even though the classic version is only 3 ingredients, a light sprinkle of black pepper, garlic powder, or a dash of Worcestershire sauce can be nice if you want to dress it up without changing the spirit of the recipe.