Heart-Healthy Stir-Fried Pork with Vegetables
Elevate your weeknight dinners with this nutrient-packed Heart-Healthy Stir-Fried Pork with Vegetables recipe! Featuring lean pork tenderloin and an array of vibrant, crisp veggies like broccoli, red bell pepper, carrots, and snap peas, this dish is as wholesome as it is flavorful. A light, savory sauce made with low-sodium soy sauce, fresh garlic, ginger, and a hint of sesame oil ties everything together, while a cornstarch slurry ensures the perfect glossy consistency. Cooked in heart-healthy avocado oil, this quick and easy stir-fry comes together in just 30 minutes, making it ideal for busy schedules without compromising on nutrition. Garnish with toasted sesame seeds for a delightful finishing touch and serve this protein-rich, veggie-forward meal hot for a dish the whole family will love. Perfect for anyone seeking flavorful, healthy stir-fry recipes!
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Recipe Information
Ingredients
- 12 ounces lean pork tenderloin
- 2 tablespoons low-sodium soy sauce
- 2 cloves fresh garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 teaspoon sesame oil
- 1 tablespoon avocado oil
- 2 cups broccoli florets
- 1 medium red bell pepper, thinly sliced
- 1 medium carrot, julienned
- 1 cup snap peas
- 1 cup low-sodium chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon toasted sesame seeds (optional)
Instructions
Trim any visible fat from the pork tenderloin and slice it into thin strips, about 1/4 inch thick.
In a small bowl, combine the low-sodium soy sauce, minced garlic, minced ginger, and sesame oil. Pour half of this mixture over the pork strips, reserving the other half. Allow pork to marinate for 10-15 minutes.
In a large nonstick skillet or wok, heat the avocado oil over medium-high heat.
Add the marinated pork to the skillet in a single layer. Stir-fry for 4-5 minutes until the pork is browned and cooked through. Remove the pork from the skillet and set it aside.
In the same skillet, add the broccoli florets, red bell pepper slices, julienned carrot, and snap peas. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.
Return the cooked pork to the skillet with the vegetables. Pour in the reserved soy sauce mixture and the low-sodium chicken broth.
In a small bowl, whisk together the cornstarch and water to create a slurry. Add the slurry to the skillet and stir well.
Cook for 2-3 minutes until the sauce thickens and fully coats the pork and vegetables.
Remove from heat and sprinkle with toasted sesame seeds, if desired. Serve hot.
Nutrition Facts
Calories |
1003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 1375 mg | 60% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 18.1 g | ||
| Protein | 107.6 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1981 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
