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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 0.0
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 1.2 mg
  • Total Carbs: 0.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 0.0 g

View full nutritional breakdown of Pork Tenderloin and Vegetable Stir-Fry calories by ingredient
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Pork Tenderloin and Vegetable Stir-Fry

Submitted by: TABBYKAT75
Pork Tenderloin and Vegetable Stir-Fry

Introduction

Packed with good carbs and vitamins, broccoli is the nutritional hero in this appetizing stir-fry. For the freshest broccoli, look for crisp stalks and tightly closed heads. We often only use the florets, but the stalks shouldn't be discarded. Pare off the tough skin with a small knife and slice them thin. Steam or stir-fry the slices in a little olive oil and season with soy sauce or a splash of lemon. Packed with good carbs and vitamins, broccoli is the nutritional hero in this appetizing stir-fry. For the freshest broccoli, look for crisp stalks and tightly closed heads. We often only use the florets, but the stalks shouldn't be discarded. Pare off the tough skin with a small knife and slice them thin. Steam or stir-fry the slices in a little olive oil and season with soy sauce or a splash of lemon.
Number of Servings: 4

Ingredients

    1 pound pork tenderloin, trimmed of all visible fat
    2 tablespoons reduced-sodium soy sauce
    1 tablespoon dry sherry
    1 tablespoon cornstarch
    1 tablespoon toasted sesame oil
    3 cups broccoli florets
    1 medium carrot, sliced on the diagonal
    1/4 teaspoon crushed red-pepper flakes
    1 tablespoon grated fresh ginger
    2 garlic cloves, minced
    1/2 cup orange juice
    3 tablespoons hoisin sauce

Directions

With a sharp knife, cut the pork into 1 1/2" x 1/4" strips and place in a bowl. Add the soy sauce, sherry, and cornstarch; toss to combine.

Heat the oil in a large nonstick skillet over medium-high heat. Add the broccoli, carrot, and pepper flakes. Cook, stirring often, for 3 to 4 minutes.

Remove to a plate. Add the ginger and garlic to the pan and cook for 1 minute more.

Stir in the pork and cook for 4 minutes, or until the pork is no longer pink. Add the broccoli mixture to the pan and toss for 1 minute. Add the orange juice and hoisin sauce and bring the mixture to a boil. Cook for 1 minute more, stirring to coat, until the mixture thickens slightly.

Per serving: 267 calories, 16 g carbohydrates, 26 g protein, 10 g total fat, 75 mg cholesterol, 3 g dietary fiber, 580 mg sodium


Number of Servings: 4

Recipe submitted by SparkPeople user TABBYKAT75.






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