Pineapple Pork Stir-Fry with Peppers Recipe

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  Pork Tenderloin, Boneless(907g)

  The leanest pork cut. Do not confuse with pork loin (wider, fattier).

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  1 teaspoon kosher salt
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  Vegetable oil(45g)
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  Soy Sauce, Low Sodium(120g)
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  Vinegar, Rice, Seasoned(60g)
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  Honey(30g)
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  Ginger, Fresh Root(10g)
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  Cornstarch(23g)
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  Bell Pepper
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  Pineapple(480g)
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  Garlic
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  Green Onion (Scallion)
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  Avocado
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  Sesame seeds(10g)
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  Sriracha sauce

Instructions

1. 1Season the pork all over with the salt.
2. 2Heat 2 tablespoons of the oil in a large skillet over high heat. Once the oil is glistening, working in batches, add the pork and cook, stirring, until golden brown on all sides and cooked through, about 15-18 minutes total. Transfer to a plate.
3. 3Meanwhile, in a small bowl, whisk together the soy sauce, rice vinegar, honey, ginger, ½ cup water and the cornstarch, until combined.
4. 4To the same skillet, over high heat, add the remaining tablespoon of oil. Once the oil is glistening, add the bell pepper and pineapple. Cook, stirring until the pineapple begins to soften and release some of its juices, about 5 minutes. Stir in the garlic, white and light green parts of the onions and cook until fragrant, 1 minute.
5. 5Return the pork and any collected juices to the skillet. Pour in the soy sauce mixture, bring to a boil, and cook, stirring occasionally, until the sauce thickens, about 2 minutes.
6. 6Remove the pan from the heat. Garnish with the remaining green onions, avocado, sesame seeds and desired amount of sriracha, if using. Serve on its own, or over coconut rice if using.