Pork Stir-Fry

Tender slices of pork tenderloin stir-fried with vibrant broccoli and bell peppers, all tossed in a savory low-sodium sauce and served over fluffy cauliflower rice.

• Prep: 20 min
• Cook: 20 min
• Total: 40 min
• Servings: 4
• Cuisine: Chinese
• Difficulty: Medium
• Cost: $5.23/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Calorie
• Low-Carb
• Low-Fat
• Low-Saturated-Fat
• Low-Sugar
• High-Protein

Tags

• stir-fry
• healthy
• savory
• comfort food

Ingredients

• 1.5 pound pork tenderloin (thinly sliced against the grain)
• 1 tablespoon olive oil
• 0.5 teaspoon black pepper
• 0.25 teaspoon kosher salt
• 2 cup broccoli florets
• 1 red bell pepper (large, thinly sliced)
• 1 tablespoon fresh ginger (minced)
• 3 clove garlic (minced)
• 2 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• 0.5 teaspoon sesame oil
• 0.25 cup chicken broth (low-sodium)
• 1 head cauliflower (large, processed into "rice")
• 2 green onions (sliced)

Instructions

1. Prepare the cauliflower rice by processing a large head of cauliflower in a food processor until it resembles grains of rice, or use pre-riced cauliflower.
2. In a medium bowl, toss the thinly sliced pork tenderloin with kosher salt and black pepper.
3. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the seasoned pork and stir-fry for 4-5 minutes until browned and cooked through. Remove the pork from the skillet and set aside.
4. Add the broccoli florets and thinly sliced red bell pepper to the same skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
5. Add the minced fresh ginger and minced garlic to the vegetables and stir-fry for another 1 minute until fragrant.
6. In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, sesame oil, and low-sodium chicken broth.
7. Return the cooked pork to the skillet with the vegetables. Pour the sauce mixture over everything and stir to combine, cooking for 1-2 minutes until the sauce slightly thickens.
8. While the stir-fry finishes, cook the cauliflower rice. Heat a separate dry skillet over medium heat, add the cauliflower rice, and cook for 5-7 minutes, stirring occasionally, until tender.
9. Serve the pork stir-fry immediately over the cooked cauliflower rice, garnished with sliced green onions.

Notes

If desired, you can use coconut aminos instead of low-sodium soy sauce for an even lower sodium option. Ensure pork is sliced very thin for quick cooking.

Nutrition (per serving)

• Calories: 329
• Protein: 40.5 g
• Carbohydrates: 20.3 g
• Fat: 10.1 g
• Fiber: 6.1 g
• Sodium: 718 mg
• Saturated Fat: 2.8 g
• Sugar: 9.6 g
• Cholesterol: 113 mg