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Wednesday, May 25, 2011

Spicy Stir Fried Pork with Garlic and Chiles

Well, now, here's something you don't see every day here on Jenn's Food Journey - Stir Fried Pork.  Now, you know there are plenty of stir fry recipes on my site, but with pork?  I think not!  So, I thought it was time to step outside of the box - and lo and behold - spicy stir fried pork showed up on our table!  And I'm so glad it did.  This stir fry was delicious!  Spicy, flavorful, and oh so tender.  Yes, folks, by using pork tenderloin you not only get a tender texture, but you get a wonderful, meaty dish.  This is definitely one to try!

By the way, to make slicing the tenderloin easier, freeze it for 15 minutes before cutting.  This will help firm up the meat and make it easier to cut.

Spicy Stir Fried Pork with Garlic and Chiles
Adapted from America's Test Kitchen 30-Minute Suppers
Printable Recipe 
2 Tablespoons low sodium soy sauce
1 Tablespoon fish sauce
1 1/2 Tablespoons lime juice
1 1/2 Tablespoons backed brown sugar
1 teaspoon cornstarch
1 Tablespoons vegetable oil
1 lb pork tenderloin, sliced crosswise into 1/4-inch pieces
1 red bell pepper, seeded and sliced thin
2 jalapeno peppers, seeded and sliced thin
4 cloves garlic, minced
1/4 cup fresh chopped basil

In a small bowl, whisk together the soy sauce, fish sauce, lime juice, sugar, and cornstarch until everything is dissolved and well combined.

In a wok or large, deep skillet, heat the oil over medium high heat.  Add the pork and quickly stir fry; stirring constantly, for about 3 minutes.  Add the bell pepper and jalapeno and cook for another 2-3 minutes, or until the pork is cooked through and the veggies have softened just a bit.  Add the garlic and stir fry for 1 minute.  Add the sauce to the pan and as soon as it boils, reduce heat to low, making sure to stir to coat the pork, until sauce has thickened.  Take off the heat and stir in the basil.  Serve over rice or noodles.  Enjoy!

One Year Ago:  Grilled Island Chicken


StephenC said...

This is the third home run I've read about this morning. Gosh, I can't think why it's been so long since I cooked pork tenderloin. Must fix that.

Cranberry Morning said...

So true about the slicing - and that goes for any meat. Who wants to handle meat that's trying to squiggle away from you!

I think I have pork tenderloin in my freezer somewhere. (a perpetual problem with me). This looks like the best recipe yet for that pork!

Andrea the Kitchen Witch said...

Awesome stir fry Jenn! Great tip on the pork tenderloin, I usually use loin cut chops but they tend to be dry...I'll have to give the tenderloin a try :) Stir fries are the best, so flavorful, healthy and quick. Gotta love that in a dinner :)

Angie's Recipes said...

A quick and delicious stir-fry! I love the spiciness in it.

Michael Toa said...

I am so hungry right now and I just cannot bare looking at this. I cannot wait to go home and eat. Thanks for the tip Jenn.

Miss Meat and Potatoes said...

Oh yes. MUST. MAKE. THIS. Glad you gave pork another shot!

Ma What's 4 dinner said...

There are not many times that I actually want to reach through my computer screen and eat what I see, but this is absolutely one of them!

Lots of yummy love,
Alex aka Ma What's For Dinner

Chris said...

I was surprised at how much I liked pork stir fry too. It's also great in fajitas, much to my surprise.

Your stir fry looks awesome, Jenn!