Description
Mongolian pork puts a fun twist on a classic takeout stir-fry, made with juicy pork tenderloin (instead of beef) cooked with soy sauce, garlic, and ginger. It’s ready in 30 minutes!
Ingredients
Scale
- 1 1/2 pounds pork tenderloin, thinly sliced *see note
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon fresh ground black pepper
- 3 tablespoons cornstarch
- 1 tablespoon sesame oil
- 1 tablespoon canola oil
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 1/2 tablespoons honey
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
Instructions
- Place the pork tenderloin in a large bowl. Season with salt and pepper and sprinkle with cornstarch. Toss to coat and set aside.
- Heat sesame oil and canola oil in a large skillet over medium-high heat. Add in the pork and cook until browned, 4 – 5 minutes, careful not to overcrowd the pan. If you need to work in batches, that is fine.
- Add in the garlic and ginger and cook for 1 minute. Add in the soy sauce, vinegar, and honey, and cook for an additional minute.
- Add in the green onions and sesame seeds and toss to coat.
- Serve immediately over rice.
Notes
- Placing the pork tenderloin in the freezer for 15 minutes before slicing makes it easier to slice very thin.
