Julie Clark
Posted:
30 Minute Pork Stir Fry
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This pork stir fry is a one pan dish that is ready in under 30 minutes, making it perfect for a healthy weeknight dinner full of flavor. It’s a unique alternative to beef stir fry and chicken stir fry.
This Pork Stir Fry combines thin strips of pork tenderloin that cook up quickly and stay tender. The pork is combined with crisp red peppers, peas and broccoli, then tossed in a flavorful citrus and ginger sauce. Serve over brown rice or rice noodles.
The 30 minute stir fry I turn to week after week.
Now that the kids are grown and often its just Matt and me eating dinner together, stir fry recipes have become part of our regular rotation.
Our chicken and broccoli stir fry, hoisin chicken, General Tso’s chicken and honey sesame chicken are 4 favorites that I rotate through.
Our grocery store often has pork tenderloin for buy one get one free, meaning I often have a couple in the freezer waiting to be used. This pork stir fry is easy and can made low carb when served in a bowl with cauliflower rice.
Love pork? Try our fried pork chops, pork chop potato bake and grilled pork chops.
Enjoy! -Julie
Ingredients Needed
- Pork. Pork tenderloin cooks quickly and stays tender as long as you don’t overcook it. This recipe would also work well with ground pork or boneless pork chops cut thinly.
- Sesame & olive oil. I used a neutral olive oil to sauté the pork, but used sesame oil as a finisher to add flavor.
- Green onions. You’ll sauté the white part of the green onions in with the veggies an save the green tops for a garnish.
See the recipe card below for full ingredients and amounts.
30 Minute Pork Stir Fry
This pork stir fry is a one skillet dish that is ready in under 30 minutes, making it perfect for a healthy weeknight dinner.
Servings 4
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Ingredients
- 1 pound pork tenderloin thinly sliced against the grain
- 2 tablespoons cornstarch
- 2 tablespoons olive oil or vegetable oil
- 1 red bell pepper sliced into thin strips
- 1 cup snap peas trimmed
- 1 cup broccoli florets
- 3 green onions sliced (white and green parts separated)
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1/3 cup fresh orange juice
- 2 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil
- Sesame seeds for garnish
Instructions
- Sprinkle the cornstarch over the pork pieces and toss to coat well. 1 pound pork tenderloin, 2 tablespoons cornstarch
- Heat a wok or deep skillet over medium-high heat then add 1 tablespoon of oil, coating the bottom. Add the pork and lightly brown for about 2-3 minutes per side. Cook the pork until about 80% done. You may need to cook in batches so as not to overcrowd. Place on a plate and set aside. 2 tablespoons olive oil
- Pour the remaining oil into the wok and add the bell pepper, snap peas, broccoli and white green onion parts. Sauté for 3-4 minutes until the vegetables are mostly cooked and still crispy. 1 red bell pepper, 1 cup snap peas, 1 cup broccoli florets, 3 green onions
- Add the garlic and ginger and sauté for another minute. 2 cloves garlic, 1 tablespoon fresh ginger
- While the vegetables are cooking, combine the orange juice, soy sauce, rice vinegar and honey. Whisk to combine. ⅓ cup fresh orange juice, 2 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey
- Add the pork back to the wok and cook for a few more minutes until the pork is fully cooked through. Pour the sauce into the wok and toss until everything is coated. Allow the sauce to thicken over the pork and vegetables and remove from heat.
- Drizzle the sesame oil over the top. Add the green part of the green onions and sesame seeds and serve. 1 teaspoon toasted sesame oil, Sesame seeds
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Refer to the article above for more tips and tricks.
Nutrition
Calories: 286kcal | Carbohydrates: 17g | Protein: 26g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 574mg | Potassium: 731mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1473IU | Vitamin C: 86mg | Calcium: 44mg | Iron: 2mg
How to Make Pork Stir Fry: Step by Step
Coat the pork. Sprinkle the cornstarch over the pork pieces and toss to coat well. This will help the sauce to thicken, too.
Cook the pork. Heat a wok or large skillet over medium-high heat then add 1 tablespoon of oil, coating the bottom. Add the pork and lightly brown for about 2-3 minutes per side. Cook the pork until about 80% done. I found that the pork cooks quickly when it is sliced into thin pieces. This can be tricky because it can overcook easily, so make sure not to cook it all the way through in the first part. I also needed to cook it in 2 batches so it browned evenly.
Cook the veggies. Pour the remaining oil into the wok and add the bell pepper, snap peas, broccoli and white green onion parts. Sauté for 3-4 minutes until the vegetables are mostly cooked and still crispy (everything will finish together and then the sauce is added just at the end). Add the garlic and ginger and sauté for another minute.
Make the soy sauce mixture. While the vegetables are cooking, combine the orange juice, soy sauce, rice vinegar and honey. Whisk to combine. If you are looking for more of a glaze, whisk a teaspoon or two of cornstarch into this soy sauce mix and stir to get rid of any clumps.
Finish the stir fry. Add the pork back to the wok and cook for a few more minutes until the pork is fully cooked through. Pour the sauce into the wok and toss until everything is coated and heated through. Drizzle the sesame oil over the top. Add the green part of the green onions and sesame seeds and serve the pork stir fry over rice.
