Juicy Garlic Pork Stir Recipe

Tonight I made my favorite Honey Pork Stir Fry with thinly sliced pork tenderloin, garlic, ginger, and vibrant bell peppers. I lightly coated the pork with cornstarch and cooked it in a flavorful blend of honey, soy sauce, and rice vinegar. This dish comes together quickly, perfect for busy evenings.

I recently came up with this Juicy Garlic Pork Stir that really packs a punch in flavor, and I’m excited to share it with you. I always love how such a simple dish can be made in under 20 minutes, especially when you’re in a hurry.

I start with 1 lb pork tenderloin, thinly sliced to ensure it cooks evenly, and give it a light coating of 2 tablespoons of cornstarch before tossing it in vegetable oil. There’s plenty of garlic thrown in – I use 6 minced cloves (feel free to add extra if you’re a garlic fan) along with a tablespoon of fresh ginger.

I also add red and green bell peppers, plus seasoned onion strips for that extra crunch. The sauce combines a perfect mix of 1/4 cup honey, soy sauce, rice vinegar, and sesame oil.

It’s a slight twist on classic stir-fry recipes, giving you a zesty, savory meal that’s both healthy and unbelievably tasty.

Why I Like this Recipe

1. I love how this recipe is really easy to throw together. Even on nights when im super tired, I can whip it up quickly and it always comes out yummy.
2. The mix of honey and garlic gives it a sweet and savory flavor that is really satisfying. I like that it isn’t too overpowering, and the balance just hits the spot every time.
3. I dig the colorful veggies in the dish. The red and green bell peppers alongside the onion not only make it look goodbut they also add a nice crunch which makes eating it more fun.
4. I appreciate that i can serve it over rice or just eat it on its own. It’s versatile enough for different meals, which means i don’t get bored with it too quickly.

Ingredients

• Pork tenderloin: Lean, protein-packed pork tenderloin that help builds muscle and stays delightfully tender.
• Garlic: Garlic brings a funky, strong flavor that boosts the taste and health.
• Honey: Honey adds natural sweetness, balancing savory notes with its smooth, sugary kick.
• Bell peppers: Bell peppers provide crunchy fibre and vitamins, making stir colourful and vibrant.
• Ginger: Fresh ginger gives zesty heat that pair great with garlic and pork.
• Soy sauce: Soy sauce offers salty umami flavor that deepens the dish overall taste.
• Chicken broth: Chicken broth adds moisture while subtly enhancing the dishs natural flavors.
• Cornstarch: Cornstarch gives a light, crispy coating to the pork, sealing in juices.

Ingredient Quantities

• 1 lb pork tenderloin, thinly sliced (try to keep the pieces even)
• 2 tablespoons cornstarch (for a light coating on the pork)
• 2 tablespoons vegetable oil
• 6 garlic cloves, minced (more if you really like garlic)
• 1 tablespoon fresh ginger, minced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 medium onion, sliced into strips
• 1/4 cup honey
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 cup chicken broth
• 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening the sauce)
• Salt and black pepper to taste
• Sesame seeds and chopped green onions for garnish

How to Make this

1. Toss the thinly sliced pork tenderloin in 2 tablespoons of cornstarch with a little salt and black pepper and set it aside.

2. Heat the vegetable oil in a large pan or wok over medium-high heat. Once the oil is hot, add the pork in a single layer and fry until its lightly browned on both sides. Remove the pork from the pan and set it aside.

3. In the same pan, add 6 minced garlic cloves and 1 tablespoon of minced fresh ginger, stirring continuously so they dont burn.

4. Toss in the sliced medium onion along with the thinly sliced red and green bell peppers. Stir-fry these vegetables until they just start to get tender.

5. In a small bowl, mix together 1/4 cup of honey, 3 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and 1/2 cup of chicken broth. Pour this mixture over the veggies in the pan.

6. Let the sauce come to a gentle simmer. Then, add the browned pork back into the pan.

7. Mix 1 teaspoon of cornstarch with 2 tablespoons of water and pour this slurry into the pan. Stir everything well until the sauce thickens a bit.

8. Taste and add more salt and black pepper if needed.

9. Once everything is nicely coated with the thick sauce and the pork is cooked through, remove the pan from the heat.

10. Serve your Juicy Garlic Pork Stir on its own or over rice and garnish with sesame seeds and chopped green onions. Enjoy!

Equipment Needed

1. Chef’s knife for slicing the pork and veggies
2. Cutting board to prep all the ingredients
3. Large pan or wok to cook the pork and stir-fry the vegetables
4. Small mixing bowl to combine the honey, soy sauce, vinegar, sesame oil and chicken broth
5. Measuring spoons and cups to get the right amounts
6. Spatula or wooden spoon for stirring the garlic, ginger and vegetables
7. Another small bowl for mixing the cornstarch and water slurry

FAQ

Juicy Garlic Pork Stir Recipe Substitutions and Variations

• Instead of pork tenderloin, you could use thinly sliced chicken breast or turkey breast if you want a different meat flavor.
• If you don’t have cornstarch, try using arrowroot powder or potato starch for that light coating on the pork.
• You can swap out vegetable oil for canola oil or peanut oil if that’s what you have on hand.
• Instead of honey, you might use maple syrup or a bit of brown sugar to keep that sweet kick.
• If you need a gluten free option, use tamari in place of soy sauce for a slightly different savory taste.

Pro Tips

1. Try to slice the pork as evenly as possible and coat each piece well in the cornstarch to help it get that nice crispy finish when frying. A lot of times uneven slices cause some parts to overcook while others end up raw.

2. Don’t cram the pan when frying the pork; if the pieces are too crowded, they tend to steam instead of sear. Cooking in small batches makes the meat brown better and keeps the flavors richer.

3. Keep a close eye on the garlic and ginger when they hit the hot oil. They can burn real fast if you’re not stirring constantly, so lower the heat if you need to and use a steady pace to let the flavors blend nicely.

4. When you add the thickening slurry, do it gradually and stir continuously. This trick helps avoid any clumps and gives you a smooth, glossy sauce that sticks to the meat and veggies perfectly.