One of my local grocery stores frequently has pork tenderloins BOGO sales, and when they do, I stock up! Since I never cooked pork tenderloin before I discovered these sales, I’ve spent a lot of time figuring out what to do with them. Usually it involves a crock pot, but I am loving this stir fry!
This recipe is
Whole 30* Paleo 4-9 WW Freestyle Points Under 30 minutes
Gluten Free Dairy Free Nut free
If you’re following a clean eating/Whole 30/Paleo plan, swap out the soy sauce for the coconut aminos and use cauliflower rice instead of regular rice.
If you’re tracking WW Freestyle Points, or bites, this recipe varies a bit based on the type of rice. It’s 4 points if you use cauliflower rice, 7 points for brown rice, and 9 points for white rice.
- 2 tablespoons canola oil
- 8 ounces pork tenderloin, trimmed and cut into 1/2-in.-thick pieces
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 1/2 tablespoons reduced-sodium soy sauce or coconut aminos
- 8 ounces pineapple, drained
- 1 tablespoon toasted sesame oil
- 1 cup chopped red bell pepper
- 2 cups snow peas, diagonally sliced
- 2 cups rice or cauliflower rice
- 1 tablespoon toasted sesame seeds
- Lime wedges
- Cook the rice or cauliflower rice according to package directions. Set aside and keep warm.
- Heat canola oil in a wok or large nonstick skillet over medium-high. Sprinkle pork with salt and black pepper. Add pork to pan; cook for 5 minutes or until browned, stirring frequently. Remove pork from pan.
- Add sesame oil to pan; swirl. Add bell pepper; cook 3 minutes or until crisp-tender, stirring occasionally. Add pork, soy sauce, pineapple, and snow peas to pan; cook 1 minute, stirring frequently.
- Divide rice among 4 bowls; top evenly with the pork mixture and sesame seeds. Serve with lime wedges.
Cook the rice or cauliflower rice according to package directions. Set aside and keep warm.
Take your wok and heat the canola oil in it over medium-high heat. If you do not have a wok, you can use a large skillet. Season the pork by sprinkling salt and pepper over it. When the oil is hot, add the pork to the pan. Cook the pork, stirring frequently, until it’s browned (about five minutes). Once the meat has browned, remove it from the pan and keep warm.
Return your wok or skillet to the stove and add the sesame oil to pan. Coat the pan with the oil. Once the oil has warmed, add the bell pepper and cook it, stirring occasionally, for three minutes or until the peppers are crisp-tender. Return pork to pan and add soy sauce or coconut aminos, pineapple, and the snow peas. Stir frequently for one minute.
Divide the rice among four bowls. Top the rice with your stir-fry. Top with sesame seeds and serve with lime wedges.
Like this recipe? Why not try another fruity stir fry? Check out this recipe for Mango Chicken.
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