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What's for Dinner?

Pork Stir Fry


12 ounces pork loin chops or pork tenderloin cut into ½" strips
1 tablespoon cornstarch
2 tablespoons vegetable oil divided
4 cups mixed vegetables
4 cloves garlic minced
1 teaspoon ginger minced
⅔ cup canned pineapple chunks in juice *reserve juice for sauce

⅓ cup water
⅓ cup pineapple juice from pineapple chunks above or orange juice
¼ cup low sodium soy sauce
2 tablespoons brown sugar
½ teaspoon sriracha optional
1 teaspoon sesame oil
1 tablespoon cornstarch for slurry

Cooking Instructions:

  1. Season pork with salt & pepper and toss with 1 tablespoon cornstarch. Refrigerate 15 minutes (while you prepare the remaining ingredients).
  2. Combine all sauce ingredients except cornstarch and set aside.
  3. Heat 1 tablespoon of oil over medium-high heat in a large pan. Stir fry pork in small batches until browned, (it does not need to be cooked all the way through). Remove from pan and set aside.
  4. Add more oil to the pan if needed and add vegetables. Stir-fry until tender-crisp, about 3-4 minutes. Add garlic and ginger and cook for 30 seconds or until fragrant. Remove the vegetables from the pan.
  5. Add the stir fry sauce and bring to a simmer.
  6. Combine 1 tablespoon cornstarch with 2 tablespoons water and whisk into the boiling sauce a little bit at a time to reach desired consistency.
  7. Add pork, pineapple and vegetables back to the pan and let simmer 2 minutes or just until heated through.
  8. Serve with rice or noodles.

Prep all ingredients before beginning, stirfry comes together quickly.
Pork can be served at 145°F, a little bit of pink is ok and keeps the pork tender and juicy.
Sesame oil adds great flavor to this recipe, ensure you're using toasted sesame oil.