5 from 8 votes
pork tenderloin stir fry recipe
Best Pork Tenderloin Stir Fry
Prep Time
15 mins
Cook Time
6 mins

This Asian Pork Tenderloin is so juicy, tender and flavorful. It’s something that your kids will love because of its sweet flavor!

Course: Dinner
Cuisine: Asian
Keyword: pork, stir fry, asian, sauce, marinate
Servings: 4
Author: Rika Livingston
  • 1 1/4 pounds pork tenderloin
  • 1 1/2 tablespoons brown sugar (Or use 1 1/4 tablespoons brown sugar for less sweet version)
  • 2 garlic cloves (minced)
  • 1 inch fresh ginger (grated)
  • 2 tablespoons light sodium soy sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons vegetable oil (divided)
For Asian Bowl:
  • fresh carrots
  • korean spinach salad
  • fresh scallions
  • fresh radishes
  1. Freeze the pork in the freezer for 30 minutes, until firm around the edges. 

  2. Combine brown sugar, garlic, ginger, light soy sauce, and sesame oil into a bowl. Set aside. 

  3. For tender meat: first, you need to remove the silverskin then cut the pork tenderloin against the grain into small thin slices. Transfer into a bowl or a resealable plastic bag. Pour in the sauce and gently shake until the meat is covered in sauce, then put it in the fridge for 10 minutes or up to 2 hours. 

  4. Heat up 1 tablespoon vegetable oil in a large skillet over medium-high heat then cook the first batch of loin undisturbed, until dark brown underneath for about 1 - 1.5 minutes (depending on the thickness). Toss the meat, breaking up using tongs or wooden spoon and continue cooking on the side for 1 - 1.5 minutes or until brown. Season with salt and pepper if needed.

  5. Wipes the skillet to clean excess dirt and heat 1 tablespoon oil, cook the remaining meat for about 1 - 1.5 minutes or until brown on each side. Season with salt and pepper if needed.

To Build an Asian Bowl:
  1. Add a generous amount of rice, pork meat, spinach salad, carrots, scallion, radish and spicy sauce into a bowl. Enjoy! 

Recipe Notes

Brown Sugar:  I used Trader's Joe Organic Brown Sugar (contains 4 grams of carb per 1 teaspoon).

Light Soy Sauce:  I used Kikkoman brand.

Sesame Oil: I used Lee Kum Kee brand.