Author: Jinny Sauer Bastianelli

This recipe was a favorite of my grandmother’s whenever she visited. It’s perfect for this time of year when broccoli and carrots are in season (and mushrooms are plentiful at the Market). The original recipe was just a little bland, so over the years I have taken to adding onions in nice big pieces, and a little hoisin and/or chili paste to kick up the flavor. The marinated pork is tender and tasty and all the veggies make it light and nutritious. Serve over rice for a complete meal.

Stir-Fry Pork Tenderloin & Vegetables

a Sauer family classic

Ingredients:

  • 1 pork tenderloin while (approx. 3/4 lb.)
  • 3 tablespoons soy sauce
  • 1 tablespoon cooking sherry
  • 2 1/2 teaspoons corn starch
  • 1 1/4 teaspoons sugar
  • 1/2 teaspoon minced fresh ginger or 1/4 teaspoon ground ginger
  • 2 tablespoons hoisin and/or 1 tablespoon chili paste (to taste)
  • 5 tablespoons vegetable oil (3 + 2)
  • 1/4 teaspoon salt
  • 1/2 bunch broccoli (bite size pieces)
  • 1 onion chopped in large pieces
  • 1/2 lb. mushrooms sliced
  • 2-3 carrots thinly sliced
  • 2 tablespoons water

Directions:

  1. Cut the pork tenderloin cross-wise into 1/8 inch slices. In a medium bowl, mix the next six ingredients and add pork slices to marinate while you prep the vegetables.
  2. In a large skillet or wok, over high heat, add 3 tablespoons of oil. Cook broccoli, mushrooms, carrots, onion, and salt, stirring quickly and frequently until vegetables are coated with oil. Add water and stir-fry until vegetables are tender crisp. Spoon into a bowl and set aside.
  3. In the same skillet or wok, over high heat, add 2 more tablespoons of oil. Cook the pork until it loses pink color, 2-3 minutes, stirring quickly. Return vegetables to the pan and stir-fry until heated through. Serve with fluffy rice. Makes 4-6 servings.

Cook’s Note: I think you could easily use chicken or beef or even tofu in this recipe and it would work just as well. I sometimes throw in other vegetables I have handy too, like bok choy, cabbage, or even radishes. Any type of mushroom works, although shiitakes and oyster mushrooms are kind of perfect for this. 

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