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Balsamic Pork Stir-Fry

 Balsamic Pork Stir-Fry
The solution to expensive Chinese take-out is right here, but I think this pork stir-fry is much tastier.
5 ServingsPrep/Total Time: 30 min.


  • 1 pork tenderloin (1 pound), cut into thin strips
  • 2/3 cup balsamic vinaigrette, divided
  • 1-1/2 cups sliced fresh carrots
  • 1 cup sliced fresh mushrooms
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 2 tablespoons hoisin sauce
  • Hot cooked rice


  • In a large skillet or wok, stir-fry pork in 2 tablespoons vinaigrette
  • for 3-4 minutes or until browned. Remove and keep warm.
  • Stir-fry carrots in 2 tablespoons vinaigrette for 2 minutes. Add
  • mushrooms; stir-fry 2 minutes longer. Add water chestnuts and
  • stir-fry 2-3 minutes longer or until vegetables are crisp-tender.
  • Add hoisin sauce and remaining vinaigrette. Bring to a boil; cook
  • for 1 minute. Add pork and heat through. Serve with rice. Yield: 5
  • servings.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer