This teriyaki pork stir fry recipe is made with marinated pork tenderloin, cooked until juicy perfection, and then added to a colorful veggie mix with the YUMMIEST stir fry sauce for a meal that is out-of-this-world delicious.
0 Trim the silver skin off of the pork (the silver skin is the white, tough strip of connective tissue that runs about halfway down the pork tenderloin). Once you have removed it, season pork tenderloin with salt and pepper. Add the coconut aminos, ginger, sesame oil, rice vinegar, honey, and crushed red pepper flakes to a large bag, add the pork tenderloin to the bag, and use your hands to massage the marinade onto the pork tenderloin. Refrigerate the marinating pork for at least 30 minutes (or up to 24 hours).
1 Preheat the oven to 425°F.
2 Heat the olive oil in a pan over medium-high heat. Once hot, add the pork tenderloin to the pan and sear on one side for 3-4 minutes, then flip and sear for 3-4 minutes on the other side.
3 Transfer the pan to the oven, or (if your pan is not oven-safe) place the pork tenderloin on a rimmed baking sheet, and cook for 15-20 minutes, until the pork has reached an internal temperature of 145°F. The best way to ensure your pork cooks to the perfect temperature is by using an in-oven thermometer.
4 Add the peanut butter, coconut aminos, water, lime juice, honey, sesame oil, and red pepper flakes to a mason jar or small blender and stir (or blend) until smooth.
5 While the pork is finishing up in the oven, heat 1 tablespoon of olive oil in a large high-walled pan over medium heat. Once hot, add the veggies to the pan to cook for 8-10 minutes, stirring occasionally.
6 Once the pork is out of the oven, thinly slice it and add it to the pan of veggies.
7 Pour the peanut sauce over top of the pork and veggies and stir. Continue to cook for 2-3 minutes, until the peanut sauce is warmed through.
8 Serve over glass noodles or rice and enjoy!
