Whole30 Stir Fried Pork with Vegetables
Dive into a flavorful and nutritious meal with this Whole30 Stir Fried Pork with Vegetables recipe, perfect for clean eating and easy weeknight dinners. Tender pork tenderloin is quickly stir-fried to perfection and combined with a colorful medley of zucchini, red bell pepper, broccoli florets, and carrots, delivering a dish packed with vibrant flavors and textures. A simple yet savory sauce made with coconut aminos, garlic, and ginger ensures this stir-fry is entirely Whole30 compliant and bursting with umami goodness. Ready in just 30 minutes and elevated with a hint of sesame oil and green onion garnish, this quick and wholesome meal is sure to satisfy. Whether you're following Whole30 or simply seeking a healthy, gluten-free, paleo-friendly option, this recipe fits the bill beautifully!
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 0.25 cup Coconut aminos
- 3 cloves Garlic
- 1 tbsp Ginger
- 2 tbsp Avocado oil
- 1 medium Zucchini
- 1 medium Red bell pepper
- 2 cups Broccoli florets
- 1 medium Carrot
- 3 stalks Green onion
- 1 tsp Sesame oil (optional, for garnish)
- 0.5 tsp Sea salt
- 0.25 tsp Black pepper
Instructions
Prepare the pork by slicing the tenderloin into thin, bite-sized strips. Set aside.
Mince the garlic and grate the ginger. Chop the zucchini and red bell pepper into bite-sized pieces. Thinly slice the green onions and shred the carrot. Keep all the vegetables ready for stir-frying.
In a small bowl, mix the coconut aminos, minced garlic, and grated ginger. This will be your stir-fry sauce.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the sliced pork and season with sea salt and black pepper. Stir-fry for 3-4 minutes until it is browned and just cooked through. Remove the pork from the skillet and set it aside.
Add the remaining 1 tablespoon of avocado oil to the same skillet. Once heated, add the broccoli, zucchini, bell pepper, and carrot. Stir-fry the vegetables for 5-6 minutes, or until they are slightly tender but still crisp.
Return the cooked pork to the skillet, then pour the coconut aminos sauce over the pork and vegetables. Toss everything together and cook for another 2-3 minutes to combine the flavors.
Remove the stir-fry from the heat. Finish by garnishing with sliced green onions and an optional drizzle of sesame oil for flavor.
Serve hot and enjoy your Whole30-compliant stir-fried pork with vegetables!
Nutrition Facts
Calories |
1150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 5731 mg | 249% | |
| Total Carbohydrate | 54.7 g | 20% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 35.1 g | ||
| Protein | 123.2 g | 246% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 220 mg | 17% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3108 mg | 66% | |
*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.
