Pork Tenderloin Miso Stir Fry

July 13, 2021

Serves 6     Prep Time 20 mins     Cook Time 15 minutes     Marinating Time 4 hours

INGREDIENTS

Sauce & Marinade

2/3 cup toasted sesame oil

1/4 cup soy sauce

2tbs honey

1 1/2 tbs white miso paste

1 1/2 tbs rice wine vinegar

4 cloves garlic minced

1/2 tbs red pepper flakes

1-2 tbs cornstarch (for sauce only)

Pork Stir Fry

600gm pork tenderloin

3tbs cooking oil

3 cups broccoli florets

1 1/2 cups chopped capsicum

1 cup carrots (thinly slice on an angle)

1 medium onion, chopped 

2 medium spring onions (thinly sliced on an angle, for garnish)

sesame seed (for garnish)

red pepper flakes (for garnish, optional)

cooked rice (for serving)

METHOD

For the sauce and marinade -  Whisk all ingredients except the cornstarch together in a small bowl or measuring cup. Divide in half, reserving one half for the sauce in a sealed container in the fridge until ready to use. Use the remaining half for the stir fry.

For the pork stir fry - Slice the pork tenderloin into very thin strips. Add to a mixing bowl and coat with the marinade. Cover and chill for at least four hours or overnight.

In the meantime, prepare the vegetables by chopping them into similarly sized pieces. Set aside. Add the cornstarch to the sauce mixture for thickening.

Heat half the oil in a large skillet over high heat. Once the oil is hot, add the marinated pork. Arrange in a single layer and cook for about 2 minutes, or until the pork develops sear marks. Flip and repeat, cooking an additional 3 to 4 minutes or until the pork is fully cooked. Transfer to a clean tray and keep warm.

Add the remaining oil to the skillet. Add the broccoli florets and cook on high heat, stirring occasionally, for two minutes. Add the carrots and onions, then cook for another 2-3 minutes. Finally, add the capsicum and cook until the vegies reach your desired tenderness, about 6-8 minutes total.

Add the cooked pork back into the skillet, then top with the prepared sauce. As the sauce heats, it should thicken slightly. Once heated through, remove from heat and serve over rice. Garnish with spring onion, sesame seed and red pepper flakes.  ENJOY!

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