Thai Basil Pork is a simple stovetop dinner made with sliced pork tenderloin, scallions, basil, and a savory sauce that simmers just long enough to slightly thicken and blend all the flavors. The chili crisp adds a little heat, the basil keeps it fresh, and the whole dish cooks in one skillet. It's easy to make it mild or spicy and works well with both fresh and frozen vegetables.
Recipe Highlights
- How it's made: Pork tenderloin is sliced and quickly browned in a skillet, then simmered in a savory sauce made with soy sauce, oyster sauce, chili crisp, and broth. Stir-fry vegetables are added toward the end, and fresh basil is stirred in just before serving.
- Prep time: 15 minutes
- Cook time: About 15 minutes
- Yield: 6 servings
- Main ingredients: Pork tenderloin, chili crisp, soy sauce, oyster sauce, beef broth, scallions, Thai basil, garlic, sugar, and stir-fry vegetables.
***This is one of those dinners I like to make when I want something flavorful but don't want a long prep list. The pork cooks quickly and is super tender, the sauce comes together in minutes, and I can use whatever vegetables I have on hand. Sometimes I use fresh produce, other times it's a bag from the freezer, and both work just fine. Dinner is usually ready before the rice finishes cooking.***
If you enjoy quick skillet meals like Pork Tenderloin Stir Fry, Mongolian Pork or a spicy stir fry like King Pao Pork, then you will love this Thai pork tenderloin recipe.
Ingredients
Ingredient Substitutions
- You can use Pork loin instead but it is leaner and can dry out more easily. Slice it into ½-inch pieces, cook at slightly lower heat, and test at 140°F. Let it rest a few minutes so it reaches 145°F.
- Ground pork may also be used. Brown it fully in the skillet first and drain any excess fat. Because it absorbs the sauce quickly, add a splash of broth if the sauce thickens too much.
- Chili crisp adds both heat and flavor. For less heat, reduce the amount or leave it out. Crushed red pepper or a small amount of Sriracha can be used instead.
- I'm not using cornstarch as a thickener in this recipe since the sauce will thicken naturally as it simmers. However, if you like a lot of sauce, you can double the ingredients and add a few teaspoons of cornstarch to help speed up the thickening process.
- Thai basil has a light licorice flavor. Sweet basil works if that's what you have. Measure the basil lightly packed.
- You can use a bag of frozen stir-fry vegetables or any fresh vegetables you prefer. They cook quickly toward the end of the recipe.
- Good options include bell peppers, broccoli, snap peas, mushrooms, carrots, zucchini, green beans, baby corn, and water chestnuts.
What is the difference between Thai Basil and Sweet Basil?
In my garden, I grow 3 different varieties of basil; sweet, lemon and Thai basil. They have distinct flavors and uses in recipes. In Thai cooking, Thai basil is usually the herb used. Thai basil usually has purple stems and narrower leaves than sweet basil. It has a slightly licorice-like flavor that holds up well in hot dishes. Since it's hard to find in a regular grocery store, sweet basil is often substituted. This is the basil you will find in Italian dishes.
How to Make Thai Basil Pork
*Full instructions in recipe card below*
Step 1: Heat oil in skillet. Brown sliced pork tenderloin in skillet. Remove to plate.
Step 2: Mix ingredients for the Thai basil sauce.
Step 3: Add scallions and saute' for 1 minute. Heat sauce to a simmer in skillet.
Step 4: Add a 16 ounce bag of frozen stir fry vegetables to the sauce and heat through for 1-2 minutes.
Step 5: Add the pork back to skillet and simmer for 1-2 minutes until hot. Garnish with additional chopped scallions.
Recipe Testing Tips
- I always remove the "silver skin" on top of the tenderloin. It is really tough and chewy.
- Slice pork across the grain whenever possible to keep it tender.
- Brown the pork in batches so it sears instead of steaming.
- If using frozen stir-fry vegetables, add them straight from frozen. Do not thaw first.
- Always taste the sauce before adding it to the skillet. Sugar balances the savory and lightly salty flavors.
- If the sauce thickens too much, add a splash of beef broth or water to loosen it.
- Add basil at the very end so it keeps its fresh flavor.
How to Serve
- You could serve the pork over Jasmine, Basmati or Brown Rice. Or try cauliflower rice if you want lower carbs. Rice noodles work too.
- If you don't want to serve stir fry vegetables with the pork, try some of these quick cooking green veggies:
Frequently Asked Questions
Pork can turn out tough if it's sliced too thick or cooked too long. Pork tenderloin should be sliced into 1-inch pieces and cooked quickly in a hot skillet. If you use Pork loin, it needs thinner slices, slightly lower heat, and should be tested at 140°F, then rested to reach 145°F.
Sauce thickness depends on how long it simmers. If it gets too thick, add a splash of broth or water. If it's too thin, let it simmer uncovered for a few more minutes.
I would say it has a medium spice level. You can reduce the heat by using less chili crisp or leaving it out. Crushed red pepper or a small amount of Sriracha also work. Start with a lesser amount and taste the sauce. You can always add more if you want.
If you tried this recipe and enjoyed it, I'd appreciate if you left a comment and a rating. This tells me what you like and want to see more of. Thank you!
Here are MORE Stir Fry Recipes to try:
Thai Basil Pork
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: Asian/American
Description
Thai Basil Pork is a quick stovetop dinner made with tender slices of pork tenderloin, chili crisp, basil, and stir-fry vegetables. This stir fry is ready to serve in about 30 minutes.
Ingredients
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2 pounds pork tenderloin, silver skin removed and cut into 1-inch slices
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2 tablespoons vegetable or canola oil
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½ teaspoon salt
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½ teaspoon black pepper
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2 teaspoons garlic paste or powder
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2 tablespoons chili crisp
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2 tablespoons oyster sauce
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3 tablespoons granulated sugar
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½ cup low sodium soy sauce
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1 cup low sodium beef broth
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4 scallions, chopped (reserve 1 tablespoon for garnish)
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1 cup lightly packed Thai basil or sweet basil, chopped
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1 bag stir-fry vegetables, optional
Instructions
1.Add soy sauce, broth, oyster sauce, sugar, chili crisp, and garlic to a large measuring cup and stir well. Taste and adjust if needed.
2.Pat pork dry and season with salt and pepper. Heat oil in a large skillet over medium-high heat. Brown pork for 2-3 minutes per side and remove from pan.
3.Add most of the scallions to the skillet and sauté for 1 minute. Pour in the sauce and scrape the bottom of the pan.
4.Return pork to the skillet and simmer over low-medium heat for 5 minutes. Test tenderloin slices to be sure they reach 145°F. If using pork loin, test at 140°F and rest to 145°F.
5.Add stir-fry vegetables during the last 3 minutes if using. Stir in basil just before serving and garnish with reserved scallions.
Notes
*Taste the sauce before adding to the skillet. Adjust sugar or chili crisp as desired.
*Add more broth to thin the sauce. Or you can double the ingredients, add 2 teaspoons of cornstarch and simmer to thicken.
*Refrigerate leftovers for up to 3 days. Reheat in a skillet on low heat until hot. Add some broth or water to loosen the sauce. Freeze in an airtight container for 3 months. Defrost overnight in the refrigerator overnight and reheat as above. The vegetable will be much softer but still delicious.
Nutrition
- Serving Size: 1
- Calories: 304
- Sugar: 9.7g
- Sodium: 1178.4mg
- Fat: 8.6g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 36.1g
- Cholesterol: 98.2mg
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