Pan-Seared Thai Basil Pork with Jasmine Rice and Bell Peppers

Tender slices of pork tenderloin sautéed with fresh basil, sweet red bell peppers, and garlic in a savory soy-fish sauce glazes over fluffy jasmine rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 6
• Cuisine: Thai
• Difficulty: Easy
• Cost: $2.93/serving

Dietary

• High-Protein
• Dairy-Free
• Nut-Free
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat

Tags

• stir-fry
• quick
• savory
• spicy

Ingredients

• 2 pound pork tenderloin (sliced into thin strips)
• 2 cup jasmine rice (uncooked)
• 2 red bell peppers (large, sliced into strips)
• 1 cup fresh basil (packed, torn)
• 4 clove garlic (minced)
• 0.25 cup soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 2 tablespoon vegetable oil

Instructions

1. Combine jasmine rice with 4 cups of water in a saucepan, bring to a boil, then cover and simmer over low heat for 15 minutes until tender.
2. Whisk together soy sauce, fish sauce, and brown sugar in a small bowl until sugar dissolves.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add pork tenderloin strips and sear for 5 minutes until browned and reaching an internal temperature of 145°F, then transfer pork to a plate.
4. Add remaining 1 tablespoon vegetable oil, minced garlic, and red bell pepper strips to the skillet. Stir-fry for 3 minutes until peppers are crisp-tender.
5. Return pork to skillet, pour in sauce mixture, and toss for 1 minute until warmed through. Stir in fresh basil leaves until slightly wilted and serve hot over cooked jasmine rice.

Notes

Pork reaches food-safe doneness at 145°F followed by a brief rest.

Nutrition (per serving)

• Calories: 475
• Protein: 37.8 g
• Carbohydrates: 57.6 g
• Fat: 9.9 g
• Fiber: 1.5 g
• Sodium: 959 mg
• Saturated Fat: 2.6 g
• Sugar: 4.7 g
• Cholesterol: 100 mg