It’s been WAY too long since my last post. Things got crazy with Etsy sales, Athleta events and then winter break for the kids…. Now that Valentine’s Day (gifts) are over and the kids are back in school, it’s time for a new recipe. My calendar for March and April is already jam packed, so this recipe will be a weekly addition to our menu!
I first made this on a Friday evening. The last thing I felt like doing was cooking dinner. Pizza or Chinese take-out sounded perfect. But I had a pork tenderloin and snow peas in the fridge that were about to go bad if I didn’t cook them that night. So I did a quick google search for pork and snow pea recipes and found a stir-fry recipe from Cooking Light, one of my favs. I knew it would need some minor tweaks for my family’s liking, but this was a great starting point. The whole dinner took me about 20-30 minutes from start to finish (including chopping the veggies!) – it was done in the amount of time it took to cook the rice! You can find the original recipe here but I will share my version below. I ended up making this with 3 pounds of meat that night and the 5 of us finished it off!
And before I start with the recipe – another awesome thing about this one is you could really substitute any vegetable. I think it works well with a pepper and another vegetable but there are no rules! Any color pepper would be great, broccoli, snap peas, green beans, get creative 🙂
You will need:
- 4 tablespoons canola oil
- 2-3 pounds pork tenderloin, trimmed and cut into 1/2 inch thick pieces
- 1 tsp salt
- 1 tsp pepper
- 2 tablespoons reduced sodium soy sauce
- 2 teaspoons light brown sugar
- 2 tablespoons toasted sesame oil
- 2 orange bell peppers, chopped into 1-inch pieces
- 2-3 cups snow peas, diagonally sliced
- white wine or chicken stock
- white or brown rice
- 1.5 tablespoons toasted sesame seeds
- Get the rice started. By the time the main dish is finished, the rice will be too!
- Chop veggies and slice meat.
- Heat the canola oil in a large skillet over medium-high heat. Sprinkle pork with salt and pepper and then cook for 5 minutes, until browned, stirring frequently. Remove pork from pan. Because I cooked more meat than the original recipe called for, my pan started to dry up. Rather than adding more oil, I threw in a splash of white wine (or you could use chicken stock) which actually added some nice flavor.
- Combine the soy sauce and sugar in a small bowl using a whisk. Add sesame oil to the pan. Add bell pepper and cook for 3-5 minutes, until crisp-tender and stir occasionally.
- Add the pork, soy sauce mixture and snow peas. I added in a cup of wine here (or you could use chicken stock) to make additional sauce and so the soy flavor wasn’t as strong. Cook for 1-2 minutes, stirring frequently.
- Serve over rice and top with sesame seeds.