Pork tenderloin gets marinated in a teriyaki-style marinade, cooked to 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.
Table of Contents
This recipe is…
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 gets marinated in a delicious teriyaki-style marinade, seared in a hot skillet, and finally, baked in the oven for the most delectable finished product. Add it to a medley of bright stir fry veggies and the most incredible stir fry sauce of all time, and you’ve got yourself a home run of a meal that the entire family will love!
Recipe Ingredients
This recipe is loaded with the most delicious of stir fry ingredients! Find ingredient notes and swaps (when applicable) below. Exact ingredient amounts can be found in the recipe card.
- Pork tenderloin
- Coconut aminos
- Fresh ginger
- Sesame oil
- Rice vinegar
- Honey
- Crushed red pepper flakes – omit if sensitive to spice
- Olive oil
- Green & purple 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!
- Carrots – we bought pre-shredded carrots, but shredding your own will save you a couple of dollars.
- Red bell pepper
- Green onions
- Peanut butter – natural peanut butter works best here.
- Lime juice
- Cilantro
- Glass noodles or rice – pick one of these to serve your stir fry over!
How to Make Teriyaki Pork Stir Fry
This recipe is really easy to pull off (especially if you’ve already done a little bit of prep ahead of time – see our tip below!). Here’s the full how-to:
- Marinate the pork – 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.
- Sear the pork tenderloin – 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.
- Bake the pork tenderloin – 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.
- Make the peanut sauce – 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.
- Saute the veggies – 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.
- Slice and add the pork – once the pork is out of the oven, thinly slice it and add it to the pan of veggies.
- Add the peanut sauce – 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 and enjoy – 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 delcious 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. To reheat, either pop the leftovers in the microwave for 1-2 minutes or in a skillet on the stovetop, stirring occasionally, for 5-7 minutes.
How to Store in the Freezer
This pork stir fry freezes surprisingly well! Simply put the stir fry in an freezer-safe bag (the bag will make the reheating process a bit easier) and freeze for up to 3 months.
How to Reheat 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!
More Favorite Stir Fry Recipes
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!
This sounds delicious. However, can I use tahini instead of peanut butter to make it nut free?
Thanks
Yes, tahini should work, Sandy!!