Pork tenderloin is considered to be the most tender cut of pork. It’s typically sold packaged in pairs. The tenderloin is about 1 1/2 to 2 inches in diameter and from 10 to 12 inches long. It has little fat so will it dry out quickly if cooked too long. The quick cooking of stir-frying is ideal for tenderloin. Since tenderloin is somewhat expensive, serving it with stir-fried vegetables stretches the meat further. Last night I marinated the tenderloin with a bottle of Lawry’s Teriyaki. Just to add some more flavor to it. And here is what I came up with.
Pork Tenderloin with Stir Fry Vegetables
- 1- 1 1/2 lb Pork Tenderloin, cubed
- 1 medium onions, sliced
- 1 Red Bell Pepper, julienned
- 1 can of Water chestnut
- 1 can of Baby Corn
- 1 cup of frozen Broccoli
- 1 cup frozen Fava Beans
- 1 cup Snap Peas, trimmed
- 1/2 cup Carrots, julienned
- 1/4 cup Lawry’s Teriyaki
- Black Pepper
- Heat the pan with 2 tbsp. cooking oil. Brown the Pork. About 10 minutes.
- Put the onions. Stir fry it for about 2 minutes.
- Add all the vegetables.
- Add the Lawry’s teriyaki. Seasoned with salt and pepper.
- Stir-fry it in medium heat for about 10-15 minutes.
- Serve with white rice or just this!
I added a little of water because I wanted to have some sauce to put in my white rice! This is one version of my stir-fry. And I will share some more recipes for the stir-fry!