This pork stir fry is a quick, colorful dinner made with tender pork tenderloin, crisp vegetables, and a simple savory sauce. Everything cooks in one skillet, making it an easy option for busy weeknight dinners when you want something fast but still balanced.
A Quick Look at the Recipe
✅ Recipe Name: Pork Stir Fry
🕒 Ready In: ~30 minutes
👪 Serves: 4 servings
🍽 Calories: ~410 per serving
🥣 Main Ingredients: Pork tenderloin, broccoli, bell pepper, snap peas, stir fry sauce
📖 Dietary Info: Dairy-free; gluten-free option
👌 Difficulty: Easy - one skillet, fast cooking
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The pork is cooked first to keep it juicy, then tossed back into the pan with sautéed vegetables and a lightly sweetened soy-based sauce that thickens in minutes. Served over rice or noodles, this stir fry delivers classic takeout-style flavor with simple ingredients.
If you enjoy easy skillet meals like this one, you may also like our Caprese Chicken Skillet, Lemon Pepper Fish, or Cheesesteak Skillet that come together fast.
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Why You'll Love this Pork Stir Fry:
Fast weeknight dinner: Everything cooks quickly in one skillet for minimal cleanup.
Tender, flavorful pork: Pork tenderloin stays juicy and cooks evenly when sliced thin.
Loaded with vegetables: A colorful mix of veggies adds texture and balance.
Simple stir-fry sauce: The sauce comes together in minutes and coats everything evenly.
Easy to customize: Swap vegetables or adjust the sauce to fit your preferences.
Key Ingredients:
- pork tenderloin. Lean, tender, and quick-cooking when sliced thin, making it ideal for stir fry.
- garlic cloves. Freshly minced garlic gives the sauce a bold, aromatic flavor.
- chicken broth. Creates the base of the stir-fry sauce; use homemade chicken bone broth for the best flavor or vegetable broth also works.
- cornstarch. Thickens the sauce to a glossy finish that coats the pork and vegetables perfectly.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make it gluten-free: Use gluten-free soy sauce or coconut aminos in place of regular soy sauce.
- Use a different protein: Chicken breast, shrimp, or thinly sliced beef can be used instead of pork tenderloin.
- Swap the vegetables: Snow peas, zucchini, green beans, or baby corn work well if you don't have all the listed vegetables.
- Adjust the sweetness: Add a little more or less honey to balance the sauce to your taste.
- Make it spicier: Add red pepper flakes or a drizzle of chili garlic sauce for extra heat.
How to Make Pork Stir Fry:
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the sliced pork to the hot pan and cook for 4-5 minutes, stirring occasionally, until browned and cooked through. Transfer the pork to a plate and set aside.
- In the same skillet, add the onion, broccoli, bell pepper, snap peas, carrots, mushrooms, and garlic. Sauté for 5-7 minutes, stirring often, until the vegetables are tender-crisp.
- While the vegetables cook, whisk together the chicken broth, soy sauce, honey, and cornstarch in a small bowl until smooth.
- Pour the sauce into the skillet with the vegetables and cook for 1-2 minutes, stirring constantly, until the sauce thickens.
- Return the cooked pork to the pan and toss everything together until well coated and heated through.
- Serve immediately over rice or noodles.
Recipe Notes & Tips:
- Slice the pork thinly: Cutting the pork tenderloin thin and against the grain helps it cook quickly and stay tender.
- Cook pork first, then vegetables: Removing the pork before cooking the vegetables prevents overcooking and keeps the meat juicy.
- Keep the heat high: Stir fry cooks best over medium-high heat to develop flavor without steaming the ingredients.
- Stir the sauce before adding: Give the sauce one last whisk so the cornstarch is fully incorporated and thickens evenly.
- Serving suggestions: Serve with Japanese Clear Onion Soup or pair with Asian Cucumber Noodle Salad for a simple, balanced dinner.
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How to Store:
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooled stir fry in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm in a skillet over medium heat with a splash of water or broth until heated through.
Pork Stir Fry FAQs:
Pork tenderloin is the best cut for pork stir fry because it is lean, tender, and cooks quickly when sliced thin against the grain.
To keep pork stir fry from being dry, slice the pork thinly, cook it quickly over medium-high heat, and remove it from the pan before cooking the vegetables.
Yes. Pork stir fry can be made gluten-free by using gluten-free soy sauce or coconut aminos instead of regular soy sauce.
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Pork Stir Fry
Ingredients
- 1 pound pork tenderloin, thinly sliced
- 2 tablespoon olive oil
- 1 onion, diced
- 2 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 1 cup sugar snap peas
- 1 cup carrot, peeled and sliced
- 1 cup white mushrooms, sliced
- 2 garlic cloves, minced
- ¼ cup chicken broth
- ¼ cup soy sauce
- 1 tablespoon honey
- 1 tablespoon cornstarch
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add pork and cook for 4-5 minutes until browned and cooked through. Remove from the skillet and set aside.
- Add onion, broccoli, bell pepper, snap peas, carrot, mushrooms, and garlic to the same skillet.
- Sauté for 5-7 minutes until vegetables are tender-crisp.
- In a small bowl, whisk together chicken broth, soy sauce, honey, and cornstarch until smooth.
- Pour the sauce into the skillet and cook for 1-2 minutes, stirring until thickened.
- Return the pork to the pan and toss everything together until well coated. Serve immediately over rice or noodles.
Nutrition
Notes
- Slice the pork thinly: Cutting the pork tenderloin thin and against the grain helps it cook quickly and stay tender.
- Cook pork first, then vegetables: Removing the pork before cooking the vegetables prevents overcooking and keeps the meat juicy.
- Keep the heat high: Stir fry cooks best over medium-high heat to develop flavor without steaming the ingredients.
- Stir the sauce before adding: Give the sauce one last whisk so the cornstarch is fully incorporated and thickens evenly.
- Serving suggestions: Serve with Japanese Clear Onion Soup or pair with Asian Cucumber Noodle Salad for a simple, balanced dinner.
Amy says
It was delicious! Thank you