Tag Archives: pork stir-fry

Indian-Inspired Pork Stir-Fry (serves 6)

So many times my dishes are born from a single spice or herb and everything else will follow. In this case it was the bag of ground coriander that was calling my name, which I  answered by making this pretty darn great pork stir-fry. One thing is for sure, pork tenderloin is a handy item to have in your fridge. It cooks super fast and it loves a good marinade.

Indian-Inspired pork stir-fry

Indian-Inspired pork stir-fry

Also adding some chopped roasted Anaheim peppers to the plain fluffy rice was a great way to highlight their lovely smoky heat, and the rice looked so pretty dotted with green flecks of color.


Roasted Anaheim peppers

This dish comes together faster than you think so don’t be put off by the list of ingredients. Perhaps you could put pork tenderloin and coriander on your shopping list this weekend!


You will need:

basmati rice for 6 (cook rice according to rice cooker or package instructions and keep warm)

2 Anaheim peppers

4 tbs extra-virgin olive oil

2 lbs pork tenderloin, thinly sliced, (which is about 2 loins)

1 1/2 tbs soy sauce

1 1/2 tbs mirin

2 tsp sesame oil

1/4 tsp ground white pepper

1 tsp cumin seeds

1 1/2 tbs ground coriander

2 medium onions, peeled & cut into 8 wedges

3 garlic cloves, sliced

4 cups chopped spinach

1/2 cup chicken or veggie stock (OR 1/2 bouillon cube & 1/2 cup water)

sea-salt & black pepper to taste


*cook rice according to instructions and keep warm & when peppers are roasted (method below), add to rice*

basmati rice with roasted anaheim peppers

Basmati rice with roasted Anaheim peppers

1 – Roast Anaheim peppers: Put your oven rack a few inches from the grill (I’m guessing the second rack) and put the peppers on a baking tray and place under the hot grill. Check every few minutes and turn peppers as they blacken.


Roast Anaheim peppers

2 – Remove peppers and place in a brown paper bag (I use the bags I get when I buy a bottle of wine) and close. Leave for about 15 to 20 minutes undisturbed. Remove from bag and peel off the skin, remove the stem and seeds. Do not rinse with water or you will lose flavor and texture. Dice peppers (& add to warm rice)

3 – Mix together in a large bowl (one that can hold the sliced raw pork) 3 tbs of extra-virgin oil with the soy, mirin, sesame oil, cumin, white pepper, and coriander.

mix spices adn oils for marinade

Mix spices and oils for marinade

4 – Add the sliced pork and mix together until everything is well coated (I use my hands for the job). Set aside for at least 15 minutes (or can be done up to a day ahead and stored in the fridge).

marinate pork in spice blend

Marinate pork in spice blend

5 – Put large saute pan on medium heat and add a tbs of olive oil. When it has warmed, add the onion wedges and garlic slices. Cook, stirring often for about 8 minutes., (onions will soften and start to brown in spots, while still retaining a crunch)

saute onions & garlic

Saute onions & garlic

6 – Turn heat up to high and add the pork. Cook for 10 minutes, stirring occasionally. Add the stock (or water and bouillon) and cook for another 3 or 4 minutes. Turn off heat.

add pork, then liquid

Add pork, then liquid

7 – Add the spinach and mix gently. Place lid on pan and let the spinach wilt slightly for 5 minutes (you want the spinach to still have a raw “feel”)

mx in spinach

Mix in spinach

Serve immediately in warm shallow bowls with a scoop of rice and pass the hot sauce (we love sriracha!)

Fabulous Pork Stir-Fry Using Pork Tenderloin (serves 4)

I find that most people use pork tenderloin for a quick roast dinner. They may rub a few herbs on it, or wrap it in bacon (all delicious methods by the way), as well as it being a popular choice for a summer barbecue.

Pork Stir-Fry

I like it for a different reason. It is the meat I turn to as an alternative to say chicken or beef in a stir-fry. It is mouth-wateringly tender, and cooks in lightening speed when sliced thinly.

The trick to thin slices is to cut the meat when it is semi- frozen

When you have little time to get dinner on the table, as was the case with me the other night,  (ordering Chinese was discussed), a 1lb piece of pork tenderloin can be a very handy item to have in your freezer. Actually, the fact that it was frozen was the reason I choose to make this stir-fry in the first place (look at caption on picture above).

There was not much else in the fridge (a few mushrooms, a bag of green beans that were a little sad-looking, and an onion), so having a couple of key ingredients on hand saved me from ordering sub-standard take-out. I hate spending money on bad food just because of poor planning.

I anticipate my bad housekeeping by having some things in the kitchen with a long shelf life, namely: olive oil, soy sauce, salt, onions, some long-lasting green vegetable (frozen peas work for me), tofu, and some quick-thawing or quick-cooking meat in the freezer. So the other night when it was crunch time, I made use of all of my standbys, making me look like a very organised head-of-household indeed.

This pork stir-fry was hailed as one of my very best, so I definitely recommend you to try it!


You will need:

4 tbs olive oil (or whatever oil you usually use for stir-frying)

1 pork tenderloin (about 1 lb), very thinly sliced

3 0z pancetta or 3 slices of streaky bacon, diced (I use a scissors for this job)

1 med/lrg onion (yellow or sweet), diced

3 cups chopped green beans (about 1″ pieces)

2 cups white mushrooms, sliced

3 tbs soy sauce

3 tbs mirin (sweetened sake: find it in the ethnic section of your supermarket)

1 tsp sesame oil

6 cups cooked basmati rice (more on this in recipe)

*It will prove to be very helpful if you stick your pork tenderloin into the freezer for about an hour before you slice it. (even freezing it while you are prepping everything will help). Do this with any meat you are required to slice thinly*

*If you have leftover cooked rice you can certainly use that. If not, cook 2 cups of rice using stove-top method or 3 cups using a rice-cooker. Put the rice on immediately and let it cool slightly (or it can be cold before adding to final step in the dish)*

1 – Prep all veggies and meat before you begin. In a small bowl combine soy sauce, mirin and sesame oil.

prep all ingredients before you turn on your pan

2 – Place big pan or wok on medium/high heat and add about 2 tbs oil. When it is hot, add the onions and cook for about 3 minutes.

saute onion

3 – Next add the green beans and continue to saute for another 5 minutes (until the green beans soften but are still toothsome). Remove veggies from pan to a plate or bowl.

add green beans

4 – Add more oil if necessary and add the mushrooms. Cook until beginning to brown (about 3 or 4 minutes). Next add the diced pancetta or bacon and cook for another 4 or so minutes (bacon will need a little more time than pancetta).  Add to the rest of the cooked veggies.

fry mushrooms with pancetta

5 – Turn pan up to high and add more oil. Add the pork and cook in an even layer. Do not stir or turn for about 3 minutes. Toss around for another couple of minutes until cooked (about 5 or so minutes in all. Yes, it cooks very quickly!).

quick fry pork slices

6 – Turn heat down to medium and quickly return the cooked veggies to the pan and stir. Add the rice and continue to mix quickly until incorporated.

add cooked ingredients to pork

7 – Add the mirin, sesame and soy mixture and stir. Turn off heat.

add rice

Serve immediately in warmed shallow bowls or plates. Pass hot sauce such as Sriracha if you like.

ready to eat