Sweet Miso Pork Stir Fry

This simple stir fry recipe uses thinly sliced pork tenderloin, seasoned with miso, honey, and sesame oil. It's packed with colorful veggies and can be served with rice for a complete meal!

Course Main Course

Cuisine Asian

Keyword Pork Stir Fry, Pork Tenderloin, Sweet Miso

Prep Time 15

Cook Time 15

Marinating Time 4

Total Time 4 30

Servings servings

Calories 497kcal

Ingredients

Sauce and Marinade

2/3 cup toasted sesame oil
1/4 cup low-sodium soy sauce
3 tbsp honey
2 1/2 tbsp white miso paste
2 1/2 tbsp rice wine vinegar
4 cloves garlic minced
1/2 tbsp red pepper flakes
1-2 tbsp cornstarch for sauce only

Pork Stir Fry

1 1/4 lb pork tenderloin
3 tbsp canola or cooking oil
3 cups broccoli florets
1 1/2 cups chopped bell peppers
1 cup carrots thinly sliced on an angle
1 medium yellow or white onion chopped, about 1 1/4 cups
2 medium green onions thinly sliced on an angle, for garnish
sesame seeds for garnish, optional
red pepper flakes for garnish, optional
cooked rice for serving

Instructions

For the Sauce and Marinade

Whisk all ingredients except the cornstarch together in a small bowl or measuring cup. Divide in half, reserving one half for the sauce in a sealed container in the fridge until ready to use. Pour the remaining half over the sliced pork tenderloin and cover. Marinate for at least four hours, or overnight.

For the Pork Stir Fry

Slice the pork tenderloin into very thin strips. Add to a mixing bowl and coat with the marinade. Cover and chill for at least four hours.
In the meantime, prepare the vegetables by chopping them into similarly sized pieces. Set aside. Add the cornstarch to the sauce mixture for thickening.
Heat half of the canola or cooking oil in a large skillet over high heat. Once the oil is glistening, add the marinated pork tenderloin. Arrange in a single layer and cook for about 2 minutes, or until the pork develops sear marks. Flip and repeat, cooking an additional 3 to 4 minutes or until the pork is fully cooked. Transfer to a clean mixing bowl and hold warm.
Add the remaining canola or cooking oil to the skillet. Add the broccoli florets and cook on high heat, stirring occasionally, for two minutes. Add the carrots and onions, then cook for another 2-3 minutes. Finally, add the bell peppers and cook until the veggies reach your desired tenderness, about 6 to 8 minutes total.
Add the cooked pork back into the skillet, then top with the prepared sauce. As the sauce heats, it should thicken slightly. Once heated through, remove from heat and serve over rice. Garnish with sliced green onions, sesame seeds, and red pepper flakes if desired.

Notes

I recommend slightly undercooking your vegetables, as there will be residual heat that continues to cook them even after removed from heat. This will help you avoid overcooked or soggy vegetables.

Nutrition