Pork is very adaptable. It can be cooked in so many different ways. One of my favorites is to combine it with vegetables to make a very healthy and hearty melody that soothes the soul and fills the tummy. I also enjoy the resourcefulness of pork. One thing I really dislike is reheated chicken. For some reason I just cannot get over the taste. Pork, on the other hand, reheats well. Left overs of my pork stir-fry rarely last in my house hold!
Pork is also a splendid, trouble-free protein rich ingredient that provides an excellent source of nutrients. Did you know that a mere 3-ounce serving of pork provides thiamin, selenium, niacin, vitamin b6 phosphorus, and most importantly PROTEIN! Do you ever hear someone say, I wish this dish had more protein? Well, chop up some pork tenderloin and add it to the mix! Pork also provides an ideal source of riboflavin, zinc, and potassium.
How to Make Teriyaki Pork Stir Fry
- Cut pork into ¾-inch pieces.
- Heat oil in skillet and cook pork to 145°F or until center is only slightly pink on color.
- Remove pork and fry vegetables in oil; about 4 minutes.
- Mix together teriyaki sauce ingredients and add to skillet.
- Toss pork stir fry until sauce has thickened.
Teriyaki Pork Stir Fry Ingredients
- PORK: Use pork tenderloin and cut it into ¾-inch rounds. Pork has a lot of lean options. Today’s pork has about 16% less fat and 27% less saturated fat as compared to 30 years ago. Cooking pork to 145°F is safe for whole muscle cuts like tenderloin.
- BELL PEPPERS: This stir fry has a variety of bell peppers that are easy to chop up and taste great.
- SNOW PEAS: A great addition to this recipe is fresh snow peas or sugar snap peas. These can be found next to the bagged salad kits. The snow peas add great texture and flavor and are easy to incorporate into a stir fry.
- TERIYAKI SAUCE: A super simple sauce which combines soy sauce, mirin, brown sugar, rice vinegar, honey, and garlic. Add the sauce to the skillet once the vegetables and pork are fried. A little cornstarch whisked into the mixture yields a thicker sauce that sticks to pork and veggies.
Need more filler to your dish? Try adding either white or brown rice. Rice is an exquisite match with this recipe.
When you pick up a package of pork at your local grocery store you should be able to rest happy knowing that you are helping local farmers and consuming a quality and affordable product. Pork is raised by real farmers on real farms in Wisconsin and the United States. Pork is raised with passion, care and a desire to feed the world. Whether you buy meat from a local butcher shop or the grocery store you are supporting family farms in Wisconsin and the United States.
In today’s world affordability is a subject that should resonate with everyone. The pork acquired for this recipe was only $9.19 and can easily feed a family of 5. Pork is a fantastic choice for my family and will be for yours too!
To learn more about pork farmers “We Care” commitment visit – porkcare.org
Teriyaki Pork Stir Fry
- 18½ oz pork loin
- 2 tbsp oil
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 orange bell pepper diced
- 8 oz snow peas
- 4 garlic cloves, minced
- 3 tbsp soy sauce
- 1 tbsp honey
- 1 tsp mirin
- 1 tbsp brown sugar
- 1 tsp rice vinegar
- 2 tbsp cold water
- 3 tsp cornstarch
- serve with rice or noodles
- Cut pork tenderloin into ¾-inch pieces.
- Heat oil in large skillet and add pork.
- Cook until 145°F or until slightly pink in the center; about 5-7 minutes. Set pork aside.NOTE: Cooking pork to 145°F is safe for whole muscle cuts like tenderloin.
- Add chopped veggies and snow peas to skillet. Cook until slightly tender; 5 minutes.
- Mix together soy sauce, honey, mirin, brown sugar, rice vinegar, minced garlic, cornstarch and, water.
- Stir in teriyaki sauce and toss in skillet. Cook until thickened.
- Serve with rice or noodles.
Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.
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This post has been sponsored by Wisconsin Pork Producers Association. All thoughts and opinions are my own.