Pork Tenderloin Stir Fry
Author note: Freezing the pork tenderloin 2 to 4 hours before prep time will slightly harden the tenderloin, making it easier to slice. If the broccoli floret are large, cut in half or thirds to make them more bite-sized.
1 to 1 1/2 lbs pork tenderloins
1 1/2 cups water, divided
2 tsp low-sodium soy sauce
2 tsp sesame oil
4 tsp mirin
2 tbsp oyster sauce
2 tbsp chili garlic paste
3/4 tsp ground ginger
4 cloves garlic, crushed
2 tbsp cornstarch
6 tsp vegetable oil, divided
1 lb broccoli florets or fresh vegetable stir fry medley
cooked rice
scallions, sliced
Slice the tenderloins into 1/2 inch medallions. Then, slice each medallion into thirds, creating pork tenderloin strips. Place into a medium-sized bowl and set aside.
In a saucepan, combine 1 cup water, soy sauce, sesame oil, mirin, oyster sauce, chili garlic paste, ground ginger and garlic. Whisk well. In small portions, whisk in the cornstarch. Continue to whisk until all cornstarch is dissolved and combined into the sauce.
Pour 1/2 cup of the marinade over the pork. Toss to thoroughly coat. Let the pork marinate in the fridge for at least 1 hour.
When ready to cook. Add 2 teaspoons vegetable oil to a wok or a very large skillet. Warm over medium-high heat. Add half of the pork and cook until browned, about 3 to 4 minutes. Place the pork into a clean bowl. Add two more tablespoons of vegetable oil to the wok and the remaining half of the pork. Brown and set aside. Pour any remining marinade into the saucepan with the marinade.
Place the marinade saucepan onto the cooktop and bring to a gentle simmer. Cook until thickened, whisking occasionally. Keep warm.
Add the remaining two teaspoons of vegetable oil to the now empty wok. Add the vegetables to the wok and let cook for 1 minute, stirring occasionally. Deglaze the pan with the remaining 1/2 cup water. Stir to scrape off any browned bits. Cover and reduce heat to medium. Cook until the vegetables are slightly softened, about 3 to 4 minutes. Stir occasionally.
Add the pork to the vegetables. Cover with a desired amount of thickened marinade. Stir until thoroughly coated and heated through about 1 to 3 minutes.
Serve on top of cooked rice with sliced scallions. Salt to taste.
