Simple Teriyaki Pork Tenderloin Stir Fry

A wooden spoon scooping up a serving of teriyaki stir fry.

5 from 1 vote

Simple Teriyaki Pork Tenderloin Stir Fry

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!

Prep Time30

Cook Time20

Total Time50

Course: Dinner

Cuisine: American, Asian

Diet: Gluten Free, Low Lactose

Servings: -8

Calories: 326kcal

Author: Misty

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 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

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!

Storage: Store leftovers in an airtight container in the fridge for 3-5 days.

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.

Prep ahead instructions: 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.

Nutrition