DinnerSydneyComment

Pork Tenderloin Stir-Fry

DinnerSydneyComment
Pork Tenderloin Stir-Fry

There were a few things I couldn't wait for when we decided to move the the suburbs. Like a washer and dryer. In my house. That I could use any time. And not wonder exactly whose hairball was attached to my T-shirt. And Trader Joe's. Now, we had Trader Joe's in the city and I would go every other day and get two bags worth, because that's all I could push home in my stroller alongside my baby. I'd stand there waiting in lines that wrapped all the way around the store. And they were always out of creamy almond butter.

But not in Westfield, NJ. There, I can fill up my whole cart and put it in my car and drive it home. Oscar Wilde wrote, "Ah, on what little things happiness depends." I'm pretty sure he and I would've had a smashing good time. That man loved a cocktail, causing a ruckus and in all his most famous photographs he's wearing fur.

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If I had Oscar over for dinner, I'd serve pinot noir (also from Trader Joe's) and one of these babies:

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:

Their pork tenderloins are $3.99 a pound, the perfect size for a family of four, a nice, lean cut and super versatile. Often I just smear some garlic, herbs, salt and pepper and roast it. Serve with a salad and a potato, or something like that.

Tonight I had a slew of leftover vegetables so I decided to slice one up for a stir-fry. I've been trying to eat mostly gluten-free and my family loves Asian ingredients. I've posted previously about the magic ingredients:

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Pork Tenderloin Stir-Fry

  • 2 T. grapeseed oil (or any oil that has a high smoke point for a high-heat sauté)
  • 1/2 onion, diced
  • 1/2 sweet red pepper, diced
  • 1 large carrot, sliced into 1/4" coins
  • 2 inch piece of ginger, minced
  • 3 garlic cloves, minced
  • 1 pork tenderloin (~1-1 1/2 lbs.), sliced thinly across the grain
  • 1/2 small head savoy cabbage, thinly sliced
  • 2 cups snow peas
  • 2 T. miso
  • 2 T. coconut aminos
  • 1 T. mirin
  • 1 T. sesame oil
  • 1/8 c. tamari (plus more, to taste, to finish)

Prepare all your veggies and meat.

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Whisk the miso, coconut aminos, mirin, sesame oil and tamari until smooth and set aside.

Heat 1 T. of the grapeseed oil over medium-high heat. Saute the onions, peppers and carrots until tender, about 5 min. Push them to edges of the pan and add another 1 T. of grapeseed oil. Brown the pork for 2-3 minutes, stirring occasionally.

Add cabbage and snow peas and then cover to steam for 3-4 minutes.

Stir everything together and then pour over the sauce. Saute until the vegetables are tender, the pork is cooked through and the sauce is not watery, which should take 6-8 minutes. Taste a vegetable and season with tamari to adjust salt level to your liking. Or add salt. :)

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Serve over rice. And with wine. Always.

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