Ingredients

  • Serves 4 people
  • teriyaki sauce:

    about ½ cup tamari (gluten-free soy sauce) 

  • about ¼ cup water 

  • 3 tbsp light brown sugar 

  • 2 tbsp mirin 

  • 1-inch ginger root (grated)

  • 2 cloves garlic (grated)

  • ½ tbsp cornstarch

     

  • stir fry:

    one 1 to 1 ¼ pound pork tenderloin (thinly sliced chicken, beef or firm tofu are options as well) 

  • about 4 tbsp neutral oil (such as peanut oil)

  • black pepper, white pepper and a little kosher salt 

  • 2 large leeks (trimmed, halved, cleaned and sliced 1/2 inch on bias)

  • 4 cloves garlic (sliced)

  • 2 red finger chillis or mild red frying finger peppers (halved, seeded and sliced on bias)

  • 3 to 4 thin 2- to 3-inch florets of broccolini or broccoli, optional

  • cooked rice (for serving)

  • garnishes: toasted sesame seeds, cilantro or shiso leaf (sliced or chopped)

     

Log in to watch this premium content and more!
Recipe Courtesy of
Rachael Ray

Pork Tenderloin Stir Fry with Teriyaki Sauce

{{totalReview}}
Teriyaki sauce is a common condiment and easily purchased in bottles but making your own requires only pantry and refrigerator ingredients. And this way, you can control the fine-tuning of the flavors and texture. This teriyaki sauce is great with meaty, flaky fish and asparagus, mushrooms and/or tofu with leeks, chicken with leeks or scallions, beef and broccoli—on and on. The sauce keeps for weeks in the fridge and is easy to make in large batches if stir-fry is a popular or frequent dinner request.
  • Easy
  • 15 min
  • 35 min
  • 15 min
  • 3 steps
  • 17 Ingredients
  • Easy
  • 3 steps
  • 17 Ingredients
  • 15 min
  • 35 min
  • 15 min

Instructions

  1. For the teriyaki sauce

    • Combine all ingredients except cornstarch in a small pot and bring to low boil, then reduce heat. Whisk together the cornstarch in a few tablespoons water in a small bowl, then add to sauce to thicken to coat spoon. Remove from heat.


  2. For the stir fry

    • Place meat in freezer for a few minutes to firm, then trim as needed and halve the tenderloin lengthwise. Press into an even layer and thinly slice meat on bias resulting in thin and uniform strips of pork. Pat meat dry and season


  3. Cook pork tenderloin

    • Heat a large skillet over high heat with oil to coat. When oil smokes and ripples, add pork in 2 batches if necessary, to avoid crowding, then cook, stirring occasionally, until browned in places and crispy at edges; remove to plate and repeat if necessary.  
    • Add a bit more oil if pan looks dry and stir-fry the leeks 1 to 2 minutes, then add garlic and peppers and add meat, broccolini, if using, and pour over 2/3 cup teriyaki sauce to combine.


Plate and Serve!

Serve the teriyaki stir-fry with rice and garnishes of choice

Plate and Serve!

Reviews

Overall Rating

    Show more reviews
    icon
    Ingredients
    icon
    Share
    Ingredients
    • Serves 4 people
    • teriyaki sauce:

      about ½ cup tamari (gluten-free soy sauce) 

    • about ¼ cup water 

    • 3 tbsp light brown sugar 

    • 2 tbsp mirin 

    • 1-inch ginger root (grated)

    • 2 cloves garlic (grated)

    • ½ tbsp cornstarch

       

    • stir fry:

      one 1 to 1 ¼ pound pork tenderloin (thinly sliced chicken, beef or firm tofu are options as well) 

    • about 4 tbsp neutral oil (such as peanut oil)

    • black pepper, white pepper and a little kosher salt 

    • 2 large leeks (trimmed, halved, cleaned and sliced 1/2 inch on bias)

    • 4 cloves garlic (sliced)

    • 2 red finger chillis or mild red frying finger peppers (halved, seeded and sliced on bias)

    • 3 to 4 thin 2- to 3-inch florets of broccolini or broccoli, optional

    • cooked rice (for serving)

    • garnishes: toasted sesame seeds, cilantro or shiso leaf (sliced or chopped)

       

    Nutrition
    Share Recipe
    Close

    We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

    By clicking "Accept", you agree to our use of cookies and similar technologies.