This teriyaki pork stir fry recipe is made with marinated pork tenderloin, cooked until juicy perfection, and then added to a colorful veggie mix with the YUMMIEST stir fry sauce for a meal that is out-of-this-world delicious.
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We’ve said it for a long time and we’ll say it again: pork tenderloin CAN be delicious, juicy, and full of flavor! The pork tenderloin that stars in this stir fry show is marinated in a delicious teriyaki-style marinade, seared in a hot skillet to lock in the juices, and finished in the oven for the most tender, juicy bite. Add it to a medley of stir fried veggies and drizzle on the most incredible peanut stir-fry sauce, and you’ve got yourself a home run of a meal that the entire family will love!
Can’t get enough of the sweet and savory teriyaki flavor? We’ve got you covered. Try this incredibly easy teriyaki beef sheet pan dinner, these craveable turkey teriyaki meatballs or these super fun and fresh teriyaki salmon bowls.
Why You’ll Love This Recipe
- It’s quick and easy – By design, stir fry recipes come together quickly with just a little bit of prep and this pork stir fry is no exception.
- It’s very customizable – Once you’ve got the technique down, feel free to add your own riff on this dish by switching up the cut of meat, mix of vegetables and even tinkering with the heat level in the sauce.
Teriyaki Pork Stir Fry Ingredients
I’ve kept this ingredient list fairly paired down for you with some specialty items that bring a balance of sweet, spicy, and umami flavors to this stir fry recipe. Find ingredient notes (including substitutions and swaps) below.
- Pork Tenderloin – pork tenderloin is a great option for stir fry because (as its name suggests) it is tender, not too fatty and cooks fairly quickly. Searing the meat locks in the moisture and flavors.
- Coconut Aminos – we use coconut aminos here instead of soy sauce to keep this recipe gluten-free, but feel free to use soy sauce or temari if you prefer.
- Fresh Ginger – ginger is a beautiful, pungent spice that can hang in just about any situation. It adds a fresh bite when used raw and adds a spicy heat when fried.
- Sesame Oil – this delicate oil brings a much needed toasty, nutty quality to the stir fry sauce.
- Olive Oil – we are using olive oil in this pork stir fry recipe (not traditional, we know) because of the health benefits (and it’s what I stock in my kitchen). Choose a light olive oil, instead of an extra virgin one. It has a higher smoke point and will stand up to the heat better.
- Cabbage – Feel free to use all purple or all green instead of buying two heads of cabbage. The color variation is pretty but not necessary for the stir fry to taste delicious!
- Peanut Butter – natural peanut butter that is free of any palm oils or added sugars works best in this stir fry recipe.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
- Adjust the spice level – you are in the driver seat. Add more or less red chili flakes to your stir fry sauce to raise or lower the heat level of your pork stir fry.
- Switch up the vegetables – as long as you stick with low moisture vegetables, the world is your veggie basket! Try broccoli, snap peas, cauliflower, etc in this recipe. Just adjust the cooking time until your vegetables are tender.
- Swap the cut – you can use boneless pork chops instead of pork tenderloin without much amending to the cooking method. Chicken breasts or thighs or flank steak would work well here too.
How to Make Teriyaki Pork Stir Fry
This simple teriyaki pork stir fry recipe requires a little bit of prep work, but the cook is quick and with all that flavor – you won’t regret the effort. To find out how to make it yourself, follow along below.
Step 1: Trim the silver skin off of the pork (the silver skin is the white, tough strip of connective tissue that runs about halfway down the pork tenderloin). Once you have removed it, season the pork tenderloin with salt and pepper. Add the coconut aminos, ginger, sesame oil, rice vinegar, honey, and crushed red pepper flakes to a large zip top bag, then add the pork tenderloin to the bag, and use your hands to massage the marinade onto the pork. Refrigerate for at least 30 minutes (or up to 24 hours). heat the olive oil in a pan over medium-high heat. Once hot, add the pork tenderloin to the pan and sear on one side for 3-4 minutes, then flip and sear for 3-4 minutes on the other side.
Step 2: Transfer the pan to the oven, or (if your pan is not oven-safe) place the pork tenderloin on a rimmed baking sheet, and cook for 15-20 minutes, until the pork has reached an internal temperature of 145°F. The best way to ensure your pork cooks to the perfect temperature is by using an in-oven thermometer. Once the pork is out of the oven, thinly slice it.
Step 3: Add the peanut butter, coconut aminos, water, lime juice, honey, sesame oil, and red pepper flakes to a mason jar or small blender and stir (or blend) until smooth. While the pork is finishing up in the oven, heat 1 tablespoon of olive oil in a large high-walled pan over medium heat. Once hot, add the veggies to the pan to cook for 8-10 minutes, stirring occasionally.
Step 4: Add the pork to the pan with the veggies, then pour the peanut sauce over top and stir to combine. Continue to cook for 2-3, until the peanut sauce is warmed through. Serve over glass noodles or rice and enjoy!
Recipe Tips
Make double the pork tenderloin – this pork tenderloin cooking method is SO easy, and because it cooks independently of the rest of the stir fry, it’s super easy to cook 2 and save 1 for a meal later in the week!
Prep the ingredients ahead of time – want to make this meal super easy for a busy weeknight? Chop/shred all of your veggies, make the peanut sauce, and cook the pork tenderloin ahead of time (say, on your weekend prep day). On the night of, you’ll simply need to saute the veggies, heat the pork, and add the sauce – easy peasy!
How to Serve
Serve your teriyaki pork tenderloin over glass noodles or white rice. It’s also really delicious all on its own if you’re looking to keep the meal low(er) carb.
How to Store and Reheat
Store any leftover stir fry in an airtight container in the refrigerator. Stored this way, it’ll last for up to 5 days. Alternatively, this pork stir fry freezes surprisingly well! Simply put the stir fry in a freezer-safe bag (the bag will make the reheating process a bit easier) and freeze for up to 3 months.
To reheat, either pop the leftovers in the microwave for 1 to 2 minutes or in a skillet on the stovetop, stirring occasionally, for 5 to 7 minutes. If reheating from frozen, use your hands to break up the frozen stir fry in the bag, then pour the frozen stir fry into a skillet over medium heat on the stovetop. Place a lid on the skillet to help thaw the stir fry, and then, once thawed, remove the lid, and stir occasionally, until heated through.
Frequently Asked Questions
Three words: IN-OVEN THERMOMETER! We’re not kidding when we say that we use this in-oven thermometer for all kinds of proteins in the Fed & Fit kitchen. It makes the cooking process so easy and ensures perfectly cooked protein every single time.
A regular skillet will work just fine for this recipe, but if you have a wok, feel free to use that!
Don’t use tough cuts of meat that require a long cook time or braising to become tender. Also, stay away from vegetables that let off a lot of water, such as tomatoes. Water + oil = splatter and burns.
A neutral flavored oil that can stand high heat.
More Favorite Stir Fry Recipes
If you tried this Teriyaki Pork Stir Fry recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Teriyaki Pork Stir Fry Recipe
Ingredients
For the Marinade
- 1, 1-pound pork tenderloin
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tablespoons coconut aminos or soy sauce
- 1 tablespoon fresh grated ginger
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- ¼ teaspoon crushed red pepper flakes
For the Stir Fry
- 1½ cups shredded green cabbage
- 1½ cups shredded purple cabbage
- 1 cup shredded carrots
- 1 red bell pepper, diced
- Glass noodles or white rice, for serving
For the Stir Fry Sauce
- ¼ cup natural peanut butter
- 2 tablespoons coconut aminos
- 2 tablespoons water
- 1 tablespoon lime juice
- 2 teaspoons honey
- 1 teaspoon sesame oil
- Pinch crushed red pepper flakes
Instructions
- Trim the silver skin off of the pork (the silver skin is the white, tough strip of connective tissue that runs about halfway down the pork tenderloin). Once you have removed it, season pork tenderloin with salt and pepper. Add the coconut aminos, ginger, sesame oil, rice vinegar, honey, and crushed red pepper flakes to a large bag, add the pork tenderloin to the bag, and use your hands to massage the marinade onto the pork tenderloin. Refrigerate the marinating pork for at least 30 minutes (or up to 24 hours).
- Preheat the oven to 425°F.
- Heat the olive oil in a pan over medium-high heat. Once hot, add the pork tenderloin to the pan and sear on one side for 3-4 minutes, then flip and sear for 3-4 minutes on the other side.
- Transfer the pan to the oven, or (if your pan is not oven-safe) place the pork tenderloin on a rimmed baking sheet, and cook for 15-20 minutes, until the pork has reached an internal temperature of 145°F. The best way to ensure your pork cooks to the perfect temperature is by using an in-oven thermometer.
- Add the peanut butter, coconut aminos, water, lime juice, honey, sesame oil, and red pepper flakes to a mason jar or small blender and stir (or blend) until smooth.
- While the pork is finishing up in the oven, heat 1 tablespoon of olive oil in a large high-walled pan over medium heat. Once hot, add the veggies to the pan to cook for 8-10 minutes, stirring occasionally.
- Once the pork is out of the oven, thinly slice it and add it to the pan of veggies.
- Pour the peanut sauce over top of the pork and veggies and stir. Continue to cook for 2-3 minutes, until the peanut sauce is warmed through.
- Serve over glass noodles or rice and enjoy!
Recipe Notes
- Make double the pork tenderloin – this pork tenderloin cooking method is SO easy, and because it cooks independently of the rest of the stir fry, it’s super easy to cook 2 and save 1 for a meal later in the week!
- Prep the ingredients ahead of time – want to make this meal super easy for a busy weeknight? Chop/shred all of your veggies, make the peanut sauce, and cook the pork tenderloin ahead of time (say, on your weekend prep day). On the night of, you’ll simply need to saute the veggies, heat the pork, and add the sauce – easy peasy!
This sounds delicious. However, can I use tahini instead of peanut butter to make it nut free?
Thanks
Yes, tahini should work, Sandy!!