This super easy pork stir-fry is a wonderful meal for the busy weeknight! Recently, my youngest son has taken up playing Lacrosse for his high school. Practice is from 4:30 to 6:30pm every weeknight, and he doesn't drive yet, so I need to make arrangements for drop off and pick up. Right now, my older son has been helping out...but trying to get dinner on the table in the midst of all that driving can be tricky. This is one meal that makes life a little easier at dinner time.
I did use a few "cheats" in preparing this meal. The sauce I used is House of Tsang Classic Stir-Fry Sauce with a little altering. The pork tenderloin I used was one that was pre-marinated...but you don't need to use a pre-marinated tenderloin, a plain one will work fine too.
The great thing about making stir-frys is that they are totally customizable. You can use any combination of vegetables you like. Using the pork tenderloin is great because it cooks up quickly and it is low in fats. The marinated varieties impart a whole lot of flavor without you needing to do any work to them, so they are perfect for this use. Hormel makes a line of great tasting, always tender pre-marinated pork tenderloins. You can check them out HERE.
I also used a new oil in this dish. Rice Bran Oil. You can read about the health benefits of this oil HERE. I don't know if I buy the idea that this oil can make you "skinny," but I do believe the health benefits are numerous and since I had the opportunity to shop in an Asian Market this past weekend, I picked some up. I really like this oil. It has virtually no flavor and it has a very high smoke point. It is also rich in antioxidants and vitamins and claims to lower cholesterol. If this oil does all this wonderful stuff, I am hoping to see it show up in mainstream groceries in the future. Until now, it seems the only place to get it is online or in Asian markets...are you familiar with rice bran oil? Maybe you have seen it elsewhere? Let me know!
Now....on to the stir-fry! When browning the meat, be sure not to crowd the pan! I did mine in two batches!
Next up, is the veggies....I used broccoli, carrots, red peppers, onion, and grape tomatoes.
Once the vegetables are almost tender, add back in the meat and the sauce, add in the tomatoes, and garnish with sliced green onion.
Easy Pork Stir-Fry
inspired by House of Tsang Classic Stir-Fry Sauce
Servings - 4 Serving size - 1/4th of stir-fry mixture over 1 cup brown rice Points Plus per Serving - 13 Points+
Calories - 500.3, Total Fat - 11.1g, Carb. - 73.3g, Protein - 28.5g, Fiber - 7.9g
*For the stir-fry WITHOUT rice, nutrition is as follows: Calories - 283.9, Total Fat - 9.4g, Carb. - 28.5g, Protein - 23.5g, Fiber 4.4g ( 7 Points+)
*I usually only eat a 1/2 cup of rice, which brings the total PP value down to 10+ for the entire meal.
1 TBS rice bran oil or canola oil
1 lb. pork tenderloin, sliced into small, thin pieces
salt and pepper, to liking
2 cups fresh broccoli florets
1 large red pepper, sliced
1/2 large sweet onion, large diced
3 medium carrots, cut into matchsticks
1 tsp. minced ginger
1 clove garlic, minced
1/2 cup House of Tsang Classic Stir-Fry Sauce
1/2 cup low sodium, fat free chicken broth
1 tsp. cornstarch
1 cup grape tomatoes
4 cups of cooked brown rice
2 - 3 green onions, sliced
1. Heat oil in large non-stick skillet over high heat. When oil begins to shimmer, add in the pork, being careful NOT to overcrowd the pan. Work in two batches if you need to. If you are using the flavored pork tenderloin, no need to season meat. If you are NOT using the flavored pork tenderloin, season meat with salt and pepper before adding to hot oil. Brown the meat on all sides and remove to bowl. Set aside.
2. Once meat is browned and removed from pan, add in broccoli, red pepper, onion, carrot, ginger and garlic. Cook, stirring frequently, until vegetables are just crisp tender. ( it took me about 10 minutes or so)
3. In small bowl or glass measure, combine the House of Tsang sauce, chicken broth, and cornstarch. Add the meat back into the skillet with the vegetables. Pour on the sauce mixture and bring to boil. Let it thicken for a minute or two. Take off heat and add in tomatoes. Cover and let tomatoes get warm. ( they will just burst in your mouth when you eat them, but they shouldn't come apart in the skillet when you heat them this way...what can I say? I like pretty food!)
4. Serve the stir-fry over brown rice and garnish with green onion.
I cannot believe the almost summer-like forecast we have for this week. I will definitely be getting out to enjoy the weather! I contemplated grilling yesterday, because it so darn nice out, but then settled on this stir-fry, because it was so quick and easy. You could really streamline this meal by buying the frozen brown rice that you heat in a bag, and getting all the vegetables pre-chopped at the store in the produce department or salad bar.
I really loved using the pre-marniated pork tenderloin in this dish. It gave the dish so much flavor without much work.
What are your easy, go to meals, when you are in a time crunch?
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