Pork Tenderloin Stir-Fry Recipe
Pork Tenderloin Stir-Fry Recipe photo by Taste of Home

Pork Tenderloin Stir-Fry Recipe

Publisher Photo
A flavorful stir-fry doesn't have to feed an army, as this delicious serves-two version proves. From Aylmer, Ontario, Shelly McCallum writes, "This combination of tender meat and crunchy vegetables is so satisfying."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings

Ingredients

  • 1/2 pound pork tenderloin, thinly sliced
  • 2 teaspoons vegetable oil
  • 4 fresh mushrooms, sliced
  • 3 green onions, sliced
  • 1/4 cup frozen peas
  • 3/4 cup thinly sliced cabbage
  • 4 ounces canned bean sprouts
  • 2 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon sugar
  • 1 tablespoon soy sauce
  • Hot cooked rice

Nutritional Facts

One serving (prepared with reduced-sodium soy sauce; calculated without rice) equals 254 calories, 9 g fat (2 g saturated fat), 67 mg cholesterol, 334 mg sodium, 14 g carbohydrate, 4 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Directions

  1. In a large skillet, stir-fry pork in oil until no longer pink. Add the mushrooms, onions and peas; stir-fry for 1 minute. Add the cabbage, bean sprouts, garlic, ginger and sugar; stir-fry for 2 minutes. Stir in soy sauce. Serve with rice. Yield: 2 servings.
Originally published as Pork Tenderloin Stir-Fry in Taste of Home June/July 2001, p11

Nutritional Facts

One serving (prepared with reduced-sodium soy sauce; calculated without rice) equals 254 calories, 9 g fat (2 g saturated fat), 67 mg cholesterol, 334 mg sodium, 14 g carbohydrate, 4 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Pork Tenderloin Stir-Fry

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Reviewed Jun. 12, 2013

Yummy recipe! I used some leftover pork tenderloin to make a faster meal. I also used a bag of coleslaw (without dressing) instead of the plain cabbage so I didn't have to shred it!

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