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Pork Tenderloin Stir-Fry

 Pork Tenderloin Stir-Fry
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."
2 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

2 of 2

Pork Tenderloin Stir-Fry (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.