Golden Garlic Pork Stir-Fry

Name: Golden Garlic Pork Stir-Fry
Total time: 15 min
Ingredients: 100g pork tenderloin; 1 tablespoon olive oil; 2 cloves garlic, minced; 1/2 bell pepper, sliced; 1/2 cup broccoli florets; 1 tablespoon soy sauce; 1 teaspoon honey; Salt and pepper to taste; Cooked rice or noodles (optional, for serving)

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15 minTotal time

easyDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Pork tenderloin Boneless pork loin, sliced into thin strips
Broccoli Cauliflower florets cut to a similar size
Honey An equal amount of brown sugar

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein26 g

Carbohydrates22 g

Fat17 g

Fiber 3 g · Sugar 7 g · Sodium 650 mg

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Sizzle up some tender pork strips in a golden garlic sauce, served with crisp vegetables for a delightful one-pan meal. Perfect for a quick and satisfying dinner!

Steps

Thinly slice the pork tenderloin into strips.
Heat the olive oil in a non-stick pan over medium heat.
Add the minced garlic and sauté for 30 seconds until fragrant.
Add the pork strips and cook for about 3-4 minutes until browned and cooked through.
Toss in the sliced bell pepper and broccoli florets, stir-frying for another 2-3 minutes.
Drizzle with soy sauce and honey, stirring to coat the pork and vegetables evenly.
Season with salt and pepper to taste.
Serve hot over cooked rice or noodles if desired.

Tips for Golden Garlic Pork Stir-Fry

Keep the pork strips similar in thickness so they finish cooking at roughly the same time.
The vegetables are best when their colors stay bright and they still offer a little resistance when bitten.
Have the sauce ingredients and serving rice or noodles ready before cooking; the quick stir-fry leaves little time for prep.

Drink pairing

A dry Riesling
Its crisp acidity and light fruit complement the garlic-soy sauce without overwhelming the tender pork and vegetables.

0% option: Sparkling water with a squeeze of lime

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot.

Frequently asked questions

How can I tell when the pork is done?

The strips should be browned outside with no pink visible in the thickest pieces; avoid overcooking, which can make tenderloin dry.

Can I make this ahead?

Slice the vegetables and pork shortly before cooking, or prep them earlier and keep covered in the refrigerator. The stir-fry is best cooked just before serving.