Stir-Fried Pork Tenderloin with Vegetables

Stir-fried Pork Tenderloin With Vegetables Recipe

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Nancy Smith



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  • 3/4 lb
    pork tenderloin
  • 3 Tbsp
    soy sauce
  • 1 Tbsp
    dry sherry
  • 2.5 tsp
  • 1.25 tsp
  • 1/4 tsp
    fresh ginger root, finely chopped
  • 4 Tbsp
    salad oil
  • 1/2
    bunch broccoli
  • 1/2 lb
    mushrooms, sliced
  • 1
    carrot, thinly sliced
  • 1/4 tsp
  • 2 Tbsp

How to Make Stir-Fried Pork Tenderloin with Vegetables


  1. With knife held in slanting position, almost parallel to the cutting surface, cut tenderloin crosswise into 1/8" thick slices.
  2. In medium-sized bowl, mix pork with next 5 ingredients.
  3. In 12" skillet or wok over high heat, in 2 tablespoons hot salad oil, cook broccoli, mushrooms, carrot, and salt, stirring quickly and frequently (stir frying) until vegetables are coated with oil.
  4. Add water and stir fry until vegetables are tender-crisp; spoon onto warm platter.
  5. In same skillet over high heat, in 2 more tablespoons hot salad oil, cook pork mixture until pork loses its pink color, about 2-3 minutes, stirring quickly and frequently.
  6. Return vegetables to skillet with pork; heat through.

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About Stir-Fried Pork Tenderloin with Vegetables

Course/Dish: Pork
Regional Style: Asian
Other Tag: Quick & Easy

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