Name: pork + pineapple stir-fry
Total time: 30 min
Ingredients: 1 ½ pound pork tenderloin (fat trimmed + sliced thin); 1 tablespoon cornstarch; 1 tablespoon vegetable oil; 2 cloves garlic (minced); 3 bell peppers (sliced); 1 cup fresh pineapple (diced); 4 scallions (thinly sliced on the diagonal); ¼ cup low-sodium soy sauce; ¼ cup rice vinegar; 3 tablespoons granulated sugar; kosher salt; cracked black pepper; cooked white rice (for serving); 2 tablespoons roasted peanuts; 2 tablespoons fresh cilantro (chopped); lime wedges

pork + pineapple stir-fry

5 from 1 vote

Total Time: 30

Servings:

Ingredients

1 ½ pound pork tenderloin fat trimmed + sliced thin
1 tablespoon cornstarch
1 tablespoon vegetable oil
2 cloves garlic minced
3 bell peppers sliced
1 cup fresh pineapple diced
4 scallions thinly sliced on the diagonal
¼ cup low-sodium soy sauce
¼ cup rice vinegar
3 tablespoons granulated sugar
kosher salt
cracked black pepper

FOR SERVING

cooked white rice for serving
2 tablespoons roasted peanuts
2 tablespoons fresh cilantro chopped
lime wedges

Instructions

Place the sliced pork in a mixing bowl; sprinkle 1 tablespoon cornstarch and season with a big pinch of salt and pepper – toss to coat.
In a large (12”) skillet or wok, heat 1 tablespoon oil over high heat until very hot. Add the pork and stir-fry until the pork is almost cooked through and begins to brown, about 2 minutes. Add 2 cloves garlic and the 3 sliced bell peppers and stir-fry until the vegetables begin to soften, about 5 minutes.
Add 1 cup diced pineapple and 4 sliced scallions and continue to stir-fry until the pork is cooked through and the vegetables are tender, 1 to 2 minutes longer.
In a large liquid measuring cup, whisk together ¼ cup soy sauce, ¼ cup rice vinegar, and 3 tablespoons sugar and add it to the skillet. Cook until the sauce thickens, about 2 to 3 minutes.
Serve over cooked rice or noodles and garnish with chopped peanuts, chopped cilantro, and lime wedges.

SERVING SUGGESTIONS

Serve with an Asian Slaw salad kit or my Cucumber Avocado Salad.

SWAP SUGGESTIONS

Protein: Swap the thinly sliced pork for thinly sliced chicken or beef.
Vegetarian: Remove the pork and add a sliced red onion.
Gluten-Free: Use coconut aminos instead of soy sauce.

WEEKEND PREP / MAKE AHEAD

Slice bell peppers, pineapple, and green onions and store in an airtight container in the fridge for up to 3 days.
Prepare sauce in advance and store in an airtight container.

Nutrition