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Stir-Fried Pork Tenderloin with Vegetables

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Submitted by grease

Paper-thin pork tenderloin marinated in soy sauce, sherry, and ginger, then stir-fried with broccoli, mushrooms, and carrots. Lean, colorful, and on the table in 30 minutes.

YIELD

3 servings

PREP

20 min

COOK

10 min

READY

30 min

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.

Ingredients

¾ 340.2
POUND G PORK TENDERLOIN
1 15
TABLESPOON ML SHERRY
dry
2 ½ 13
TEASPOONS ML CORNSTARCH
1 ¼ 6.3
TEASPOONS ML SUGAR
¼ 1.3
TEASPOON ML GINGER ROOT
minced fresh
1x
SALAD VEGETABLE OIL *
½ 0.5
BUNCH BUNCH BROCCOLI FLORETS *
½ 226.8
POUND G MUSHROOMS
sliced
1 1
EACH CARROT
thinly sliced
¼ 1.3
TEASPOON ML SALT
2 30
TABLESPOONS ML WATER

Directions

  1. With knife held in slanting position, almost parallel to the cutting surface, cut tenderloin crosswise into ⅛ inch thick slices.

In medium-sized bowl, mix pork with next 5 ingredients.

  1. In 12 inches skillet or wok over high heat, in tablespoons hot salad oil, cook broccoli, mushrooms, carrot, and salt, stirring quickly and frequently (stir frying) until vegetables are coated with oil.

Add water and stir fry until vegetables are tender-crisp; spoon onto warm platter.

  1. In same skillet over high heat, in 2 more tablespoons hot salad oil, cook pork mixture until pork loses its pink color, about 2 to 3 minutes, stirring quickly and frequently.

Return vegetables to skillet with pork; heat through.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 244g (8.6 oz)
Amount per Serving
Calories 186 20% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 74mg 25%
Sodium 1203mg 50%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 6%
Sugars g
Protein 55g
Vitamin A 69% Vitamin C 6%
Calcium 2% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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