Honey Pepper Pork Oamc
Elevate your weeknight dinner game with this savory-sweet Honey Pepper Pork OAMC (Once-a-Month Cooking) recipe! Tender pork tenderloin strips are marinated in a bold blend of honey, soy sauce, black pepper, and aromatic spices, then stir-fried to perfection alongside vibrant red and green bell peppers. The dish is finished with a glossy, thickened sauce that clings to every bite, delivering a harmonious balance of sweetness and spice. Quick to prepare with just 15 minutes of prep time and perfect for meal prep enthusiasts, this dish can easily be paired with fluffy white rice for a complete, crowd-pleasing meal. Whether you make it fresh or as part of your freezer-friendly cooking routine, this recipe is a guaranteed hit.
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Recipe Information
Ingredients
- 2 lbs Pork tenderloin
- 0.5 cup Honey
- 0.25 cup Soy sauce
- 2 tsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.5 cup Chicken broth
- 2 tbsp Vegetable oil
- 1 tbsp Cornstarch
- 2 tbsp Water
- 1 large Red bell pepper, thinly sliced
- 1 large Green bell pepper, thinly sliced
- 4 cups Cooked white rice (optional, for serving)
Instructions
Trim any excess fat from the pork tenderloin and slice into thin strips, about 1/4-inch thick.
In a medium bowl, whisk together the honey, soy sauce, black pepper, garlic powder, onion powder, and chicken broth. This will be your marinade and sauce base.
Place the pork strips in a large resealable freezer bag and pour half the marinade over the meat. Seal the bag, pressing out excess air, and refrigerate for at least 30 minutes or up to 24 hours. Reserve the remaining marinade and refrigerate it for later use.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated pork (discarding the used marinade) and cook for 4-5 minutes, stirring occasionally, until browned and cooked through. Remove the pork from the skillet and set aside.
In the same skillet, add the remaining tablespoon of oil. Toss in the red and green bell peppers and sauté for 3-4 minutes until tender-crisp.
Lower the heat to medium and pour the reserved marinade into the skillet. Bring the sauce to a simmer.
In a small bowl, whisk together the cornstarch and water to create a slurry. Gradually add the slurry to the simmering sauce, stirring constantly, until thickened.
Return the cooked pork to the skillet and toss to coat it in the sauce. Heat through for 1-2 minutes.
Serve hot over cooked white rice, if desired, and enjoy!
Nutrition Facts
Calories |
727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1421 mg | 62% | |
| Total Carbohydrate | 84.7 g | 31% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 34.3 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 60 mg | 5% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1438 mg | 31% | |
*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.
