This dish comes together quickly, and has SO. MUCH. FLAVOR.
It’s also colorful, and pretty healthy too – who wouldn’t love that?
I got the original recipe from Southern Living a few years back, but you know me – I love to add my own variations!
Pork Tenderloin with Bok Choy Stir-Fry
Ingredients
- 1 ½ lb. pork tenderloin
- ¼ tsp. black pepper
- 1 ¼ tsp. kosher salt, divided
- 3 Tbsp. peanut oil, divided
- ½ lb. bok choy, cut into 1-inch pieces (about 3 cups worth!)
- 3 cups shredded carrots
- 1 small red onion, thinly sliced
- 1 Tbsp. minced peeled fresh ginger
- 2 garlic cloves
- 1 ½ tsp. cornstarch
- ¾ cup chicken broth, divided
- ¼ cup fresh orange juice
- 2 Tbsp. soy sauce
- 1 Trader Joes 3 minute Jasmine Rice
- Crushed red pepper flakes
- Sriracha
Instructions
- Cut up pork into slices about ½ inch thick, each slice about 3 or 4 inch pieces. Season with pepper and salt
- Heat the tablespoon of oil on high, and add half of the pork. Stir until browned, add red pepper flakes. Remove and repeat with remaining pork
- Heat remaining oil in skillet, and add your bok choy, carrots, ginger, and garlic. Cook until veggies are tender/crisp
- Whisk together your cornstarch and the broth then set aside
- In a separate bowl, stirring in your orange juice, soy sauce, and remaining broth
- Pour orange juice mixture over your veggies still in your skillet and bring to a simmer
- Add pork to veggies, and the remaining salt, and simmer until the meat is just about done - only about 1-2 minutes
- Make the Trader Joe's 3 Minute Rice
- Add your cornstarch mixture, stirring in until it thickens
- Serve on top of rice, and top with sriracha