Stir-Fried Pork Tenderloin with Vegetables

Pork tenderloin is the unsung hero of quick weeknight cooking. It’s lean, tender, and takes to a marinade like a sponge.

Here it gets sliced almost translucently thin, tossed with soy sauce, dry sherry, cornstarch, sugar, and fresh ginger, then seared fast in a blazing-hot skillet.

Broccoli, mushrooms, and carrots cook separately first so they stay crisp-tender, then everything comes back together for a final toss.

The result is clean, bright, and satisfying without a drop of heavy sauce weighing it down.

Kitchen Tips

• Slice the tenderloin at an angle, almost parallel to the board. This gives you wide, thin slices that cook in seconds and stay tender.
• Freeze the pork for 15 minutes before slicing. A slightly firm tenderloin is much easier to cut paper-thin.
• Cook the vegetables first and set them aside. They need more time than the pork, and cooking separately means everything hits the plate at its best.
• Don’t overcook the pork. Two to three minutes over high heat until it just loses its pink color. Tenderloin dries out fast if you push it.