Stir-Fried Pork Tenderloin with Vegetables

Sandi's Recipe Collection
Sandi's Recipe Collection

Stir-Fried Pork Tenderloin with Vegetables

Stir-Fried Pork Tenderloin with Vegetables
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Servings: 3


  • 1 pork loin tenderloin (about 3/4 pound)
  • 3 Tbsp. soy sauce
  • 1 Tbsp. dry or cooking sherry
  • 2 1/2 Tsp. cornstarch
  • 1 1/4 Tsp. sugar
  • 1/8 Tsp. ground ginger
  • Salad oil
  • 1/2 bunch broccoli (cut into bite-size pieces)
  • 1/2 Pound mushrooms (sliced)
  • 1 carrot (thinly sliced)
  • 1/4 Tsp. salt
  • 2 Tbsp. water


  • About 30 minutes before serving, slice loin crosswise into 1/8-inch slices.
  • In bowl mix pork with next 5 ingredients.
  • In skillet over high heal in 3 tbsp. hot oil, cook broccoli, mushrooms, carrots, and salt, stirring quickly and frequently until vegetables are coated with oil.
  • Add water and stir-fry until vegetables are tender-crisp.
  • Spoon vegetables onto warm platter; keep warm.
  • In same skillet over high heat in 2 tbsp. hot oil, cook pork mixture until pork loses its pink color, about 2-3 minutes, stirring quickly and frequently.
  • Return vegetables to skillet and stir-fry until heated through. Makes 3 servings.


Credit by: Bruce Carlson

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