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EFK Weeknight Pork Tenderloin Stir-Fry
Thin-sliced pork tenderloin and crisp vegetables cooked quickly in a savory garlic-ginger sauce.
Ingredients
2 pork tenderloins, trimmed and thinly sliced
1 tbsp cornstarch
1/2 tsp kosher salt
2 tbsp neutral oil
1 red bell pepper, sliced
1 cup snap peas
1 small onion, sliced
3 garlic cloves, minced
1 tbsp grated ginger
1/3 cup low-sodium soy sauce
2 tbsp rice vinegar
1 tbsp honey
Cooked rice, for serving
Directions
Toss pork with cornstarch and salt. Stir soy, vinegar, and honey together. Heat half the oil and sear pork in batches until browned and 145°F; transfer to a plate. Add remaining oil, vegetables, garlic, and ginger and stir-fry until crisp-tender. Return pork, add sauce, and toss until glossy. Serve immediately with rice.
Toss pork with cornstarch and salt. Stir soy, vinegar, and honey together. Heat half the oil and sear pork in batches until browned and 145°F; transfer to a plate. Add remaining oil, vegetables, garlic, and ginger and stir-fry until crisp-tender. Return pork, add sauce, and toss until glossy. Serve immediately with rice.
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