This Teriyaki Pork Tenderloin Stir Fry recipe is a quick and easy weeknight dinner made with tender veggies, juicy pork, and an easy homemade sauce! Marinate the meat for tons of flavor, then cook the dish in just 20 minutes with only one skillet. It's the kind of meal that the whole family will look forward to all day long!
Be sure to read the whole post for substitution ideas, make ahead tips and reheating suggestions (it makes delicious leftovers!). For more inspiration to fill your weekly menu plan, check out our full list of one pan dinner recipes crafted busy schedules in mind!
Our readers have told us that the number one thing they need more of is one skillet dinners that are easy, healthy, and enjoyable for the whole family. This recipe fits all of those categories!
We also have a sweet and spicy Pineapple Chicken Stir Fry Recipe and this Orange Pork Tenderloin Stir Fry.
Skip to:
- Why you should make this for dinner
- Teriyaki pork stir fry ingredients
- Helpful kitchen tools
- How to cut pork tenderloin for stir fry
- How to make teriyaki pork tenderloin stir fry
- How to prep this meal ahead
- What to serve with pork teriyaki
- Reheating instructions
- FAQs
- Tips & Tricks
- More Asian inspired recipes
- Recipe
- Comments
Why you should make this for dinner
- Done in under 20 minutes after you marinate!
- Make the whole meal with minimal dishes (thank you, one pot meals).
- It's a great way to use up whatever veggies you have in the fridge!
- The sauce is flavorful and the meat stays tender.
- You can serve it on it's own or over rice!
Teriyaki pork stir fry ingredients
This is a very simple recipe with ingredients that you likely already have on hand. Here are a few tips to answer any questions you may have.
- Pork tenderloin: These come in packs of two and you will use both. Before you slice it, use a sharp knife to remove the silver skin (the silvery, shiny patch). If you don't remove it, those pieces of meat will be very tough to chew.
- Veggies: We used onion, bell pepper, and sugar snap peas. But you can use anything you have on hand!
- Olive oil: You can also substitute with avocado oil.
- Chicken broth: You can use bouillon mixed with hot water if you don't have any stock on hand.
- Soy sauce: I use regular soy sauce and don't find it to be too salty. If you use low sodium soy sauce or coconut aminos, just taste the sauce and add additional salt if needed for taste.
- Sherry: You can substitute with another dry white wine or chicken broth if needed.
- Brown sugar: I prefer regular (also called light) brown sugar, but dark can be used for a deeper flavor.
- Cornstarch: This simply thickens the sauce. Don't skip it, or it won't have enough viscosity to stick to the meat.
- Sesame oil: I highly recommend using toasted coconut oil for the most flavor, but regular will work well too.
- Seasonings: You're going to need onion powder, garlic powder, and ground ginger to add really yummy flavor to the sauce! You can use fresh ginger instead if desired.
Helpful kitchen tools
How to cut pork tenderloin for stir fry
Start by cutting each tenderloin in half longways. Then rotate the meat and slice it the opposite direction in thin slices, against the grain. I usually do about ¼ inch thick slices. The pictures in this post will give you a good idea of what it should look like.
How to make teriyaki pork tenderloin stir fry
You can make this recipe in an electric skillet or a large skillet. If you use a regular skillet, you will have to cook the meat in batches... but it goes fast and turns out extra delicious, so it's worth it!
Start by whisking together all the sauce ingredients in a medium bowl until it's smooth. Mix the meat into the marinade and set aside for 30 minutes.
*Pro tip: While the meat is marinating, you can cut all your veggies so they're ready to go.
After 30 minutes, place the pork in a strainer set over a bowl so you can save the marinade. Allow it to drip well for several minutes while you move onto the next step.
Heat your largest skillet over high heat. Once it's hot, add 1 tablespoon of oil, then stir in all the veggies. Cook them for about 4-5 minutes, stirring minimally.
The less you stir, the more chance they have to develop bits of color, which adds lots of flavor!
Remove the veggies from the pan and add two more tablespoons of oil. Once you see the oil rippling, it is hot enough (this will happen pretty fast).
Add the pork in a single layer (if it won't fit, then cook it in two batches). Cook for 2-3 minutes on the first side, then flip and cook an additional 1-2 minutes.
Last, add the veggies back into the pan along with the reserved marinade and the chicken broth. Stir everything to combine and allow the sauce to simmer for a minute or two, or until slightly thickened.
You're ready to serve! Add green onions and sesame seeds for garnish if desired.
How to prep this meal ahead
If you want an even faster dinner, you can slice the meat, chop the veggies, whisk the sauce together 1-2 days ahead. Store everything in separate airtight containers in the fridge, then just cook it as directed when it's time. You can even make and freeze rice ahead, then use one of the methods in our article How to Reheat Rice. Find a quick tutorial for How to Make Jasmine Rice on the Stove here!
What to serve with pork teriyaki
This is really a meal all on it's own because it includes the meat and veggies! But it is great served with white rice, brown rice, or coconut rice (or even cauliflower rice if you prefer). You could also serve it with your favorite noodle dish, Asian Slaw Salad, pot stickers, wontons, dumplings, spring rolls, kimchi, or cucumber salad.
Reheating instructions
Reheat single servings in the microwave in 30-45 second increments on high heat until it is warmed through. For larger amounts, reheat in a lightly oiled skillet over medium to high heat until everything is hot. Be careful not to overcook it.
If you plan to eat leftovers all week, I suggest cooking everything 1-2 minutes less than called for, just so that you don't end up with dry pork or mushy veggies when you warm it up.
FAQs
Store leftover pork teriyaki stir fry in an airtight container in the fridge for 3-5 days.
You can honestly use whatever you have in your fridge! Onion, bell pepper, and snap peas are classic, but you can try broccoli, snow peas, zucchini, squash, asparagus, cauliflower, carrots, or mushrooms. For spice you can also add a thinly sliced jalapeno, serrano, or fresno chili.
Absolutely, you can use whatever sauce you prefer. However, I always encourage homemade sauce because it only takes 2 minutes to stir together, it really does taste different, and it's much healthier (less sugar and healthier oils).
Tips & Tricks
- Either use a really large electric skillet, or cook the meat in two batches if you use a 12 inch skillet. This helps the meat sear instead of steam, which develops great flavor and texture.
- Get the pan super hot and avoid overcrowding the pan.
- To make the meat extra easy to cut, pop it in the freezer for 20-30 minutes first. This is optional, but totally makes for easier slicing.
- If you're serving this with rice, start that first. It will be done by the time the rest is ready!
More Asian inspired recipes
Looking for other recipes like this? Try these:
This post was photographed by Rhadonda Sedgwick.
Recipe
Simple Teriyaki Pork Tenderloin Stir Fry
Equipment
Ingredients
Stir fry
- 2 pork tenderloins about 2.5-3 lbs
- ½ medium onion large 1 inch chunks (about 2 cups)
- 1 medium bell pepper large 1 inch chunks (about 2 cups)
- 1 8 oz bag sugar snap peas about 1.5 cups
- 3 tablespoon olive oil divided
- ½ cup chicken broth
Sauce
- ½ cup soy sauce
- ½ cup sherry
- 3 tablespoon brown sugar
- 2 tablespoon cornstarch
- 1 ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon toasted sesame oil
Instructions
- Start by trimming the silverskin off each pork tenderloin with a sharp knife. Then cut each tenderloin in half longways. Rotate the meat and slice it the opposite direction in thin slices, against the grain. I usually do about ¼ inch thick slices.2 pork tenderloins
- Whisk together all the sauce ingredients in a medium bowl until it's smooth. Mix the meat into the marinade and set aside for 30 minutes. While the meat is marinating, you can cut all your veggies so they're ready to go.½ cup soy sauce, ½ cup sherry, 3 tablespoon brown sugar, 2 tablespoon cornstarch, 1 ½ teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon ground ginger, 1 teaspoon toasted sesame oil
- After 30 minutes, place the pork in a strainerwire mesh strainer set over a bowl so you can save the marinade. Allow it to drip well for several minutes while you move onto the next step.
- Heat a large skillet or electric skillet over high heat. Once it's hot, add 1 tablespoon of oil, then stir in all the veggies. Cook for about 4-5 minutes, stirring minimally. Remove and set aside.½ medium onion, 1 medium bell pepper, 1 8 oz bag sugar snap peas
- Add two more tablespoons of oil. Once you see the oil rippling, it is hot enough (this will happen pretty fast). Add the pork in a single layer. Cook for 2-3 minutes on the first side, then flip and cook an additional 1-2 minutes.*If it won't fit in a single later, then cook it in two batches.
- Add the veggies back into the pan along with the reserved marinade and the chicken broth. Stir everything to combine and allow the sauce to simmer for a minute or two, or until slightly thickened. Serve over rice or with sides!½ cup chicken broth
Notes
- Either use a really large electric skillet, or cook the meat in two batches if you use a 12 inch skillet. This helps the meat sear instead of steam, which develops great flavor and texture.
- Get the pan super hot and avoid overcrowding the pan.
- To make the meat extra easy to cut, pop it in the freezer for 20-30 minutes first. This is optional, but totally makes for easier slicing.
- If you're serving this with rice, start that first. It will be done by the time the rest is ready!
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Danielle says
This recipe is the perfect easy dinner!