Pork Tenderloin Stir Fry

This easy version of Pork Tenderloin Stir fry is made with tender slices of pork and tri-color bell peppers.  They are quickly sautéed and then a flavorful, savory sauce is added to the skillet.  Dinner ready under 30 minutes!

It would be hard to choose an absolute favorite type of food since I do love a nice thinly sliced roast and anything grilled is always delicious. But for ease and speed of cooking style, stir fried anything is a winner. And they have the best sauce, so a double winner!

Some of our favorite quick stir fry recipes that you will love are Mongolian Pork, Hot and Spicy Beef, Pork and Cabbage Stir Fry, Spicy Chicken Stir Fry and Seafood Stir Fry.

Ingredients

Ingredient Notes & Substitutions

• Pork tenderloin - This is a boneless, dark meat pork and is very soft and tender. When it is stir fried quickly and not overcooked, it is so delicious and barely needs a knife to eat. You can use boneless pork loin, sliced very thinly for this recipe but honestly it may not be as tender and would not be my recommendation.
• Bell peppers- you can use any color you prefer. Or you can use other vegetables such as snow peas, snap peas, broccoli or green beans. Since these vegetables are considered "softer", they will cook more quickly than peppers.
• Rice and sherry vinegar- these can be substituted with white vinegar but add a few teaspoons more sugar to balance the flavor.
• Beef broth-you can use chicken or vegetables broth; just choose low sodium.
• For a low carb, low sugar option- use a brown sugar substitute. And you can use Arrowroot powder instead of cornstarch.

How to make Pork Tenderloin Stir Fry

Step 1: Combine salt, pepper and ground garlic.  Coat pork strips with mixture.

Step 2: Heat a large skillet or wok over medium high heat.  Add 1 tablespoon oil. Stir fry the pork for 3 minutes until pork is slightly browned.  Remove from pan and add the remaining oil.

Step 3: Fry the peppers for about 3 minutes to crisp-tender.  If you like them softer, cook a minute longer.  Remove peppers from pan.

Step 4: Stir together the sauce ingredients, pressing out any lumps from the cornstarch.  Taste the sauce for sweetness or spiciness.  Add more sugar or red pepper flakes as desired.

Step 5: Add to skillet and stir over medium heat, bring to a low boil, about 1 minute. Add pork and peppers to skillet.

Step 6: Simmer with sauce for 2 minutes to heat through.

Recipe Tips

• Take the pork out of the refrigerator about 15 minutes before you fry it. Cold meat may tend to stick to the pan more.
• Carefully slice off the "silver skin" off the top of the tenderloin horizontally. It is very tough and chewy and best to be removed.
• Fry the meat in smaller batches in a hot, preheated pan or wok. The meat will lose some of its crispy edges if you crowd the meat as it will create too much steam.
• Fresh vegetables are recommended. Frozen will steam in the pan.
• I suggest tasting the sauce before it is added to the skillet. You can add more sugar, soy sauce, seasonings etc. as you prefer.

What to serve with Pork Tenderloin stir fry

We serve all of our stir fry recipes over either jasmine, basmati or brown rice for my husband. And I will serve mine over cauliflower rice. I buy a frozen package of cauliflower rice, cook according to the package and then stir fry it over medium-high heat to dry it out and crisp it up, adding some garlic and pepper to spice it up. Delicious!

If you tried this recipe and enjoyed it, I'd love if you gave it a 5 star rating. This tells me what you like and want to see more of. Thank you.

Here are MORE stir fry recipes for you to try:

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Pork Tenderloin Stir Fry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Deb Belsha
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stove Top
• Cuisine: Asian/American

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Description

This easy version of pork tenderloin stir fry is made with tender slices of pork and tri-color bell peppers.  They are quickly sauteed and then a flavorful, savory sauce is added to the skillet.  Dinner ready under 30 minutes!

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Ingredients

Units USM Scale 1x2x3x

• 18 ounce pork tenderloin, sliced into 2" long pieces
• 1 teaspoon ground garlic
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 large or 5 medium bell peppers
• Optional garnish: sliced green onion, toasted sesame seeds

Sauce

• 1 teaspoon garlic paste or powder *
• 1 teaspoon ginger paste or powder
• ¼ teaspoon red pepper flakes
• ½ cup soy sauce
• 3 tablespoons sherry vinegar
• 2 tablespoons rice wine vinegar
• 3 tablespoons brown sugar
• ½ cup beef broth
• 1-2 tablespoons cornstarch or flour

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Instructions

1. Combine salt, pepper and ground garlic.  Coat pork strips with mixture.
2. Heat a large skillet or wok over medium high heat.  Add 1 tablespoon oil.
3. Stir fry the pork for 3 minutes until pork is slightly browned.  Remove from pan and add the remaining oil.
4. Fry the peppers for about 3 minutes to crisp-tender.  If you like them softer, cook a minute longer.  Remove peppers from pan.
5. Stir together the sauce ingredients, pressing out any lumps from the cornstarch.  Taste the sauce for sweetness or spiciness.  Add more sugar or red pepper flakes as desired.
6. Add to skillet and stir over medium heat, bring to a low boil, about 1 minute.
7. Add pork and peppers to sauce and simmer with sauce for 2 minutes to heat through.
8. Serve over rice or noodles.  Garnish with optional sesame seeds, chopped green onion. 

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Notes

*You can find the ginger and garlic paste in the refrigerator section of your grocery store by the produce.

*Taste the sauce and add a bit more sugar or red pepper flakes as desired.

*If the sauce is too thin, let it simmer another minute to thicken.  If it is too thick, add a few more tablespoons of broth or water.

Leftover stir fry will keep in an airtight container in the refrigerator for 3-4 days. Reheat the pork and peppers with the sauce in a skillet over low heat, or in the microwave until warmed through, about 1-2 minutes. The sauce will have thickened as it got cold so you may add a bit more broth or water to thin it out.

Freeze for up to 3 months.  Defrost overnight in the refrigerator or on the defrost cycle in the microwave. The peppers will be much softer after defrosting them. Heat leftovers as directed above until heated through, being careful not to over cook it.

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Nutrition

• Serving Size: 1
• Calories: 200
• Sugar: 1.9g
• Sodium: 640mg
• Fat: 8.3g
• Carbohydrates: 4.8g
• Protein: 26g
• Cholesterol: 119mg