- 4
Ingredients
- For the Sauce:
- 1 pork tenderloin
- 1 T oil
- *********
- 1 onion
- 1 red pepper
- 1 orange pepper
- 1 yellow pepper
- handful of snow peas
- handful of baby carrots
- 2 T oil
- 2 tsp minced garlic
- 1 tsp ginger
- 3/4 cup chicken broth (low sodium)
- 2 tsp cornstarch
- 1/4 cup ketchup (I used low sugar)
- 2 packets (or 2tsp) soy sauce
- 3 T rice vinegar
- 1/4 cup sugar
- 1/2 tsp salt
- 1 tsp sesame oil
Preparation
Step 1
*The pork tenderloin has to be cooked a bit before adding to the stir fry. Heat 1T of oil in a frying pan and sear the pork over medium high heat until brown on each side, about 5 minutes. Then cook the pork for 20 minutes in the oven at 425 degrees until the internal temp of the pork is 145 degrees. It will still be a tiny bit pink inside, but that's fine because you'll be cooking it further in the stir fry. Allow it to rest for 15 minutes at least before slicing.
*While the pork is baking, prepare your veggies. Slice the peppers and onion into strips.
*I like to cut the baby carrots in half and then half again.
*In a small saucepan or bowl whisk together the chicken broth and cornstarch until thoroughly combined. Then mix in the rest of your sauce ingredients. Set aside the sauce.
*Add the 2T oil, garlic, and ginger to a saucepan.
*Heat to high and then add all the veggies. Stir-fry them all until crisp-tender.
*Then add your sliced pork and pour the sauce on top of it all. Stir until the sauce thickens and the veggies are tender (but not soft). If you find that the sauce becomes too thick you can add a bit more chicken broth.
*Serve over some brown rice.