Teriyaki Pork Stir Fry Recipe
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.
Servings: 4 Servings
Ingredients
For the Marinade
- 1 1.5 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
- .25 cups crushed peanuts
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!
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!
Nutrition
Calories: 479kcal | Carbohydrates: 25g | Protein: 42g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Sodium: 711mg | Potassium: 461mg | Fiber: 5g | Sugar: 14g | Vitamin A: 6715IU | Vitamin C: 70mg | Calcium: 54mg | Iron: 1mg