Whole30 Quick and Flavorful Pork Stir-Fry
Elevate your weeknight dinners with this Whole30 Quick and Flavorful Pork Stir-Fry, a vibrant, nutrient-packed dish that’s ready in just 35 minutes! Featuring tender slices of marinated pork tenderloin cooked in a savory blend of coconut aminos and arrowroot powder, this recipe is a perfect balance of protein and fresh vegetables like crisp broccoli, sweet red bell peppers, and carrots. Infused with aromatic garlic, ginger, and sesame oil, every bite bursts with flavor while remaining compliant with Whole30 guidelines. Perfect for busy evenings, this one-pan meal is easy to prepare, gluten-free, paleo-friendly, and makes a satisfying, healthy dinner for the whole family. Serve it on its own or alongside cauliflower rice for a complete and wholesome meal.
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Recipe Information
Ingredients
- 1 pound pork tenderloin
- 0.25 cup coconut aminos
- 2 tablespoons arrowroot powder
- 1 tablespoon ginger
- 3 cloves garlic
- 1 large red bell pepper
- 2 cups broccoli florets
- 1 large carrot
- 4 stalks green onions
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Slice the pork tenderloin thinly against the grain into bite-sized pieces.
In a medium bowl, combine the coconut aminos and arrowroot powder to create a marinade. Add the sliced pork and toss to coat evenly. Let sit for 10 minutes while preparing the vegetables.
Peel and mince the ginger and garlic. Slice the red bell pepper into thin strips and peel and julienne the carrot. Chop the green onions into small rounds, separating the green and white parts.
In a large skillet or wok, heat the olive oil over medium-high heat. Add the marinated pork pieces and cook until browned and cooked through, about 5-7 minutes. Remove pork from the skillet and set aside.
In the same skillet, add sesame oil. Add minced garlic and ginger, cook for 30 seconds until fragrant. Then add broccoli florets, red bell pepper strips, carrot matchsticks, and the white part of green onions. Stir-fry for about 5 minutes until vegetables are tender-crisp.
Return the cooked pork to the skillet. Toss everything together to combine. Add salt and black pepper, adjusting seasoning if necessary.
Garnish with remaining green onion tops and serve immediately.
Nutrition Facts
Calories |
1375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.2 g | 93% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 16.6 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 3895 mg | 169% | |
| Total Carbohydrate | 57.5 g | 21% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 23.3 g | ||
| Protein | 122.0 g | 244% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 215 mg | 17% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2824 mg | 60% | |
*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.
