Pork, Pineapple, and Snow Pea Stir Fry

Pork, Pineapple, and Snow Pea Stir Fry plated

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! 

Cuisine

Asian

Serves

4

Dish Type

 One Pot

Time

 20 minutes

This recipe is

Whole 30*            4 Green/Blue/Purple WW 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.

** WW Points are based of off recipe using cauliflower rice, which is 0 points on all plans.  Adjust points if using a different type of rice.  

Jump to nutritional information

 Ingredients

  • 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

Instructions

  • 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.

I love stir fry!  Making my own is a relatively new task for me.  It was my husband that registered for a wok when we were engaged.  When we got one, I did not realize that I would be using it so much.  My favorite thing about stir frying?  They are so fast!  So let’s not waste any more time – on to the dish!

 
Ingredients for Pork, Pineapple, and Snow Pea Stir Fry
 

Start by prepping your ingredients.  I love the deal I get on the pork tenderloins.  Usually you will find two tenderloins in each pack.  This recipe only calls for half a pound, so your package will probably contain more – most have close to two pounds.  Save the other one to use later in the week.  I like to marinade and grill them!

Back to the tenderloin we’ll be using today.  The most important this is to make sure you cut the pork into small, bite sized pieces.  Seriously, if you’re not sure if your pork is cut small enough, it’s probably not.  The vegetables cook up quickly, and if the pork is not cut small enough, it will be raw inside. Season the pork with salt and pepper.

Once the pork and vegetables are ready to go, start cooking the rice or cauliflower rice according to package directions.  Once done, set the rice aside and keep warm.

Pork cooking in wok

 

Take your wok and heat the canola oil in it over medium-high heat.  As much as I love my wok, I know not everyone has one.  I wouldn’t have had the room to store one in my last apartment – I get it!  If you do not have a wok, you can use a large skillet.  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.

Vegetables and pork cooking in wok

 

Return your wok or skillet to the stove and add the sesame oil to pan.  Allow the oil to warm and swirl the wok or skillet to coat.  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.  Add soy sauce or coconut aminos, to the pork and pepper mix.  Once combined, add the pineapple and the snow peas.  Continue stirring to combine and warm the pineapple and snow peas, one to two minutes. 

  Pork, Pineapple, and Snow Pea Stir Fry plated

 

Remove the wok or skillet from heat while you plate the dish.  Start by dividing the rice among four bowls. Top the rice with the stir-fry.  Finish the dish off with a sprinkling of 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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Return to ingredients and instructions.

 Pork, Peas, and Pineapple Sit Fry Nutritional Information: 276 calories, 13.09 grams of fat, 19.9 grams of carbs, 4.8 grams of fiber, 19.7 grams of protein

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  • Maren on

    Sounds like a satisfying Asian inspired dinner

  • Deanna on

    Quick and easy with great flavours.

  • Sula on

    Love this! There’s never too much stir fry in my house!

  • Christie Gagnon on

    Who doesn’t love a great stir fry? I love the combination of flavors you have used in this recipe!

  • Marina on

    Great recipe, cannot wait to make it!



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