Best Pork Loin Stir Fry Recipes

PORK LOIN STIR-FRY

Pork Loin Stir-Fry image

Toss tender pork loin chop with a blend of veggies and toasted cashews for a quick and tasty Pork Stir Fry. No need for take-out when you can make this Pork Stir-Fry at home!

Provided by My Food and Family

Categories Home

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 oz. rice stick noodles
1/2 cup fat-free reduced-sodium beef broth
2 Tbsp. chopped fresh basil
1 Tbsp. lite soy sauce
2 tsp. cornstarch
1/2 tsp. crushed red pepper
1/2 tsp. ground turmeric
2 Tbsp. oil, divided
2 carrots, thinly sliced
1 small red bell pepper, cut into strips
2 cups mixed frozen broccoli and cauliflower florets, thawed
3/4 lb. boneless pork loin chops, cut into thin strips
1/4 cup PLANTERS Cashews, chopped, toasted

Steps:

Cook noodles in boiling water 3 min.; drain. Cover to keep warm.
Mix broth, basil, soy sauce, cornstarch, crushed pepper and turmeric until blended. Heat 1 Tbsp. oil in large skillet on medium-high heat. Add carrots; cook and stir 1 min. Add bell peppers; cook and stir 2 min. Stir in broccoli and cauliflower; cook 2 min. or until vegetables are crisp-tender, stirring occasionally. Remove vegetables from skillet.
Heat remaining oil in same skillet. Add meat; cook and stir 2 to 3 min. or until done. Add broth mixture; cook 2 to 3 min. or until sauce begins to thicken, stirring constantly. Return vegetables to skillet; cook and stir 2 min. or until heated through.
Serve meat mixture over hot noodles; sprinkle with nuts.

Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g

CUZCO ROAST PORK LOIN WITH ONION AND PEPPER STIR-FRY (LOMO SALTADO)

Cuzco Roast Pork Loin with Onion and Pepper Stir-Fry (Lomo Saltado) image

Provided by Daisy Martinez

Categories main-dish

Time P1DT2h

Yield 8 servings

Number Of Ingredients 17

Ingredients

1 (4-pound) boneless center-cut pork loin roast
1 tablespoon Dry Adobo Rub, recipe follows
1 teaspoon liquid smoke
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 large Spanish onion
2 cups homemade or store-bought reduced sodium beef broth
2 tablespoons grapeseed oil
1 1/2 tablespoons all-purpose flour
Salt and freshly ground black pepper
Freshly chopped cilantro leaves
6 tablespoons salt
3 tablespoons onion powder
3 tablespoons garlic powder
3 tablespoons ground black pepper
1 1/2 teaspoons ground oregano

Steps:

Rub the loin with the Dry Adobo Rub and liquid smoke. Tie off with kitchen twine in 2-inch intervals. Place fat side down on a rack in a roasting pan and refrigerate at least 2 hours or up to 1 day. Bring to room temperature before continuing. Preheat oven to 400 degrees F. Core and seed the 3 bell peppers. Cut them into 1/4-inch strips. Cut the onion into 1/4-inch strips. Set aside. Roast the pork, fat side down, for about 30 minutes. Turn over and cook until an instant- read thermometer registers 150 degrees F when inserted into the thickest part of the roast, about 30 minutes longer. Transfer the roast to a carving board, tent with aluminum foil and set aside to rest. Pour the beef broth into the roasting pan and, with a wooden spoon, scrape up the brown bits that are stuck to the bottom of the pan. If the brown bits are stubborn, set the roasting pan over low heat and continue stirring. Strain the pan juices and set aside. Heat the oil in a large skillet until smoky and add the vegetables. Cook, stirring, until tender-crisp. Sprinkle with flour and stir a few minutes to remove any raw taste from the flour. Stir in the strained pan juices, adjust the heat so the liquid is simmering, and season, to taste, with salt and pepper. Cut the roast into 1/2-inch slices. Spoon some of the onion-pepper sauce over each slice and sprinkle a little of the chopped cilantro over each. ;
Stir all ingredients together in a small bowl until well blended. Store at room temperature in a tightly sealed jar.