Stir Fry Pork Tenderloin with Carrots and Green Beans
April 12, 2009
In an effort to save money in these economic times, we are purchasing our meats in bulk from Costco. Pork tenderloins at Costco, provide 2-1 lb. loins to a package. I am going to share with you two great pork tenderloin stir fry recipes, I made this week that were quick, nourishing and very tasty!! The first stir fry I posted back in January 2009, Pork, mushroom, and snow-pea stir fry. This second stir fry comes from researching different pork tenderloin recipes on the internet, and ultimately creating my own. Stir fry pork tenderloin with carrots and green beans was very satisfying, and really simple to put together.
Did you know green beans have the same nutritional benefits as other common beans, such as kidney, lima, pinto, navy, and mung beans. They are all high in fiber, low in fat, an excellent source of protein, as well as complex carbohydrates. Did you know that cooking carrots actually improves the nutritional benefits. The fiber in carrots can block the beta-carotene, making it tough for your body to extract. By cooking them slightly you free the beta-carotene, from the fiber, which allows your body to absorb it better, according to this link here. We served both stir fry’s with brown rice, and spring rolls. Please enjoy!
For more stir fry recipes, click here.
1 lb. pork tenderloin, cut into small cubes
- 2 tbsp. peanut oil
Marinade for the Pork tenderloin:
- 1 tbsp. corn starch
- 2 tbsp. soy sauce
- 1 tbsp. water
Sauce:
- 1 lime juiced
- 2 tbsp. soy sauce
- 2 tbsp. rice vinegar
- 2 tbsp. sesame oil
- 1 tbsp. corn starch
Prepare and set aside:
- 2 tbsp. ginger grated with 2 tbsp. red chile flakes
- 1 large carrot, grated (large grate)
- ½ lb. fresh green beans, ends removed and cut in half
- 2 chopped green onions, and ¼ cup chopped peanuts
- 2 tbsp. chile oil
Prepare your marinade, place in bowl with cubed pork tenderloin and marinate in refrigerator for at least 30 minutes, up to one hour. Meanwhile prepare your sauce, and rest of ingredients, to set aside.
Remove pork from refrigerator. In a large skillet, or wok heat your peanut oil until it shimmers, stir in ginger and chile pepper flakes, sauté for 1 minute. Add pork, carrots, green beans, and sauté until pork is tender and cooked through, 8 to 10 minutes. Add sauce, reduce heat and simmer until sauce thickens, about 5 minutes. Remove from heat and stir in hot chile oil, green onions, and chopped peanuts.
Serves: 2
Total time: 30 minutes
Related posts:
- Pork Mushroom & Snow-Pea Stir-Fry
- Green Beans and Carrots with Charmoula Sauce
- Roasted Pork Tenderloin With Sage Corn Bread Crust
