The sauce, based on soy sauce and sriracha, is delicious! This recipe is ready in about 30 minutes, making it ideal for a weeknight dinner. I regularly make several stir fry recipes, including turkey stir fry, shrimp stir fry, steak stir fry, and chicken stir fry. This pork stir fry is one of my favorites. It’s made with pork tenderloin, and I add lots of delicious, tender-crisp vegetables. I flavor this dish with garlic, ginger, and a lovely sauce made with soy sauce and sriracha.
Recipe Card
For the sauce
Soy sauce: I typically use reduced-sodium soy sauce. If needed, you can use a gluten-free alternative. Sriracha: A tablespoon adds the perfect amount of heat, but you could add even more if you like spicy food. Cornstarch: Helps thicken the sauce.
For the stir fry
Pork tenderloin: I use a medium tenderloin weighing around 1 pound. Avocado oil: This neutral-tasting oil with a high smoke point is ideal for high-heat cooking. Vegetables: I use about three cups of veggies, including broccoli, bell peppers, snap peas, and red onions. Aromatics: Minced fresh garlic and grated ginger root. Sesame oil and sesame seeds: Used after cooking to flavor the stir fry and garnish it.
Your first step is to whisk together the sauce ingredients and set the sauce aside.
Slice the pork tenderloin.
Using a slotted spoon, remove the pork to a plate. Add more oil to the pan, and then add the vegetables. Cook them briefly, then add garlic and ginger.
Drizzle the dish with toasted sesame oil and sprinkle it with sesame seeds, then serve.
The same goes for the veggies - you want them to retain their crispness and bright color, so don’t overcook them.
You can also spoon this stir fry on mashed cauliflower, zucchini noodles, or spaghetti squash noodles.
Or simply serve it on plates with chopsticks, as shown in the image below.
