Recipe: Sweet & Sour Pork Stir Fry

We have been in search of pork loin recipes where the pork doesn’t end up dry AF.  And what we’ve discovered in this search is that recipes where the loin is cooked whole always yield dry ass results.  That said, recipes like this one, where the loin is cut up before being cooked have proven to be deliciously moist.

Ingredients:

1 cup long-grain white rice

2 tablespoons hoisin sauce

1 tablespoon fresh lime juice

2 tablespoon canola oil

2 carrots, sliced

1 red bell pepper, sliced

½ pound pork tenderloin, sliced

Kosher salt and pepper

1 cup bean sprouts (optional)

2 scallions

Lo Note: You can use brown rice instead of white for a healthier option. We didn’t use any rice at all.

Directions

1. In a small bowl, whisk together the hoisin, lime juice and 1 tablespoon water; set aside.

2. Heat 1 tablespoon oil in a large skillet over medium heat. Add the carrots and bell pepper and cook, tossing frequently, until the vegetables are just tender, 4 to 5 minutes. Transfer to a bowl.

3. Return the skillet to the stove and heat the remaining tablespoon oil over medium-high heat. Season the pork with salt and pepper and cook, tossing occasionally, until browned, 3 to 4 minutes. Add the hoisin mixture and cook for 1 minute.

4. Return the vegetables to the skillet, add the bean sprouts (if using) and cook, tossing, until heated through, about 2 minutes. Serve over the rice and sprinkle with the scallions.

Recipe inspiration found HERE.

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