This vibrant stir-fry is a perfect solution for busy weeknights, delivering a balance of tender protein and crisp, fresh vegetables. The pork tenderloin is quickly marinated in a savory blend of soy sauce, dry sherry, and fresh ginger, ensuring every bite is packed with aromatic flavor. The cornstarch coating creates a delightful slight crunch that contrasts beautifully with the tender-crisp broccoli, carrots, and mushrooms. This dish comes together in under thirty minutes, making it an accessible yet sophisticated option for dinner parties or family meals. Serve it over steamed rice or quinoa for a complete, satisfying meal that highlights the natural flavors of simple, high-quality ingredients.
Stir-Fried Pork Tenderloin With Vegetables
Description
This vibrant stir-fry is a perfect solution for busy weeknights, delivering a balance of tender protein and crisp, fresh vegetables. The pork tenderloin is quickly marinated in a savory blend of soy sauce, dry sherry, and fresh ginger, ensuring every bite is packed with aromatic flavor. The cornstarch coating creates a delightful slight crunch that contrasts beautifully with the tender-crisp broccoli, carrots, and mushrooms. This dish comes together in under thirty minutes, making it an accessible yet sophisticated option for dinner parties or family meals. Serve it over steamed rice or quinoa for a complete, satisfying meal that highlights the natural flavors of simple, high-quality ingredients.Ingredients
Directions
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Slice the pork tenderloin crosswise into 1/8-inch thick slices.
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In a medium bowl, mix the pork slices with soy sauce, dry sherry, cornstarch, sugar, and minced ginger until well coated.
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Heat 2 tablespoons of salad oil in a 12-inch skillet or wok over high heat.
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Add the broccoli, mushrooms, sliced carrots, and salt to the hot oil.
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Stir-fry the vegetables quickly and frequently until they are coated with oil and begin to soften.
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Add the water and continue to stir-fry until the vegetables are tender-crisp.
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Spoon the cooked vegetables onto a warm platter and set aside.
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Add the remaining 2 tablespoons of salad oil to the same skillet over high heat.
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Add the pork mixture to the hot skillet and cook for 2-3 minutes, stirring quickly and frequently until the pork loses its pink color.
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Return the vegetables to the skillet with the pork and toss together to heat through.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 146.8kcal
- % Daily Value *
- Total Fat 2.7g5%
- Saturated Fat 0.9g5%
- Cholesterol 63.0mg21%
- Sodium 260.0mg11%
- Total Carbohydrate 4.6g2%
- Dietary Fiber 0.0g0%
- Sugars 1.6g
- Protein 22.4g45%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the wok or skillet is very hot before adding the oil to prevent sticking and achieve a proper sear.
You can substitute the dry sherry with dry white wine or rice wine vinegar for a different flavor profile.
Feel free to swap the vegetables with snap peas, bok choy, or bell peppers based on your preference or what is fresh in your kitchen.
Serve immediately over steamed jasmine rice or quinoa for a complete meal.
