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Bon Appétit

Pork Tenderloin Stir-Fry with Tangerines and Chili Sauce

3.5

(26)

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  • Prep Time

    35 minutes

  • Total Time

    35 minutes

This 35-minute stir-fry calls for Asian sweet chili sauce, which you'll soon want to put on everything you cook.

Ingredients

4 Servings

1

1 1/4-pound pork tenderloin, trimmed, cut crosswise into 1/2-inch-thick rounds, then cut into 1/2-inch-wide strips

1

tablespoon cornstarch

2

tablespoons Asian sesame oil, divided

1

tablespoon minced peeled fresh ginger

4

small unpeeled tangerines or clementines, cut (with peel) into 3/4-inch pieces

1

/4 cup Asian sweet chili sauce

2

tablespoons soy sauce

1

/4 teaspoon Chinese five-spice powder

6

baby bok choy, cut crosswise into 1-inch-thick ribbons, tough bases discarded

5

green onions, thinly sliced on diagonal, divided

Preparation

  1. Place pork tenderloin strips in medium bowl; sprinkle with salt and freshly ground black pepper and toss with cornstarch to coat. Heat 1 tablespoon sesame oil in large nonstick skillet over medium-high heat. Add minced ginger; stir 30 seconds. Add pork tenderloin strips; stir-fry until pork is beginning to brown and is almost cooked through, about 3 minutes. Add tangerine pieces; toss 30 seconds. Add sweet chili sauce, soy sauce, and Chinese five-spice powder; boil until sauce in skillet thickens slightly, tossing to blend, about 1 minute. Stir in remaining 1 tablespoon sesame oil, bok choy, and half of sliced green onions. Stir-fry just until bok choy is wilted, 1 to 2 minutes. Season to taste with salt and freshly ground black pepper. Transfer to bowl; sprinkle with remaining sliced green onions and serve.

Nutrition Per Serving

One serving contains the following: Calories (kcal) 369.4 %Calories from Fat 38.3 Fat (g) 16.0 Saturated Fat (g) 4.1 Cholesterol (mg) 96.9 Carbohydrates (g) 22.6 Dietary Fiber (g) 3.7 Total Sugars (g) 15.1 Net Carbs (g) 18.9t Protein (g) 35.3
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Reviews (26)

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  • This recipe sounds good and looks good - does not taste good. I should have listened to my gut feeling that the tangerine peels wouldn't be tasty - I was right. I spent my meal trying to remove the peels from the orange and it was a disaster. This recipe wasn't for me.

    • heather eats

    • Montreal

    • 2/29/2020

  • I put this recipe in my bookmarks, made it, hated it, and then accidentally made it two years later and hated it again. SAVE YOURSELF. This recipe looks delicious but IS NOT GOOD. Run far away. Perhaps over to the Spicy Sweet Sambal Pork Noodles recipe, which is unbelievably delicious.

    • Tucson

    • 10/25/2019

  • This was REALLY great. The flavors were in your face....everyone in my family from 6 to 41 gobbled it up! I did make ONE adjustment to this recipe - and that was to supreme Blood Oranges instead of unpeeled tangerine slices, which were not available. I have a thing about putting things you won't eat in dishes....but that aside, I would be COMPLETELY happy with this dish as is...(it's just a little better how I made it ;) ) I'm giving it a 5 as is....but a 5+ with my accommodation. I love Bon Appetit.

    • daubie77

    • Boston, MA

    • 5/25/2019

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