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. 1Cut the pork tenderloin into 1-inch cubes and pat dry with paper towels. In a small bowl, whisk together the soy sauce, rice vinegar, honey, minced fresh ginger, cornstarch, and ½ cup water until smooth; set aside.
2. 2Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes. Working in batches to avoid crowding, add the pork and cook 4–5 minutes per batch, stirring occasionally, until golden brown on all sides and internal temperature reaches 145°F. Transfer cooked pork to a clean plate.
3. 3Add the remaining 1 tablespoon of oil to the same skillet over medium-high heat. Add the bell pepper and pineapple; cook 4–5 minutes, stirring occasionally, until the pineapple begins to soften and release juices.
4. 4Stir in the minced garlic and the white and light green parts of the green onions; cook 1 minute over medium-high heat until fragrant.
5. 5Return the pork and any collected juices to the skillet. Pour in the soy sauce mixture, bring to a boil over medium-high heat, and cook 2–3 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
6. 6Remove from heat. Divide the stir-fry evenly into 6 airtight containers while hot. Top each portion with the dark green parts of the green onions, sliced avocado, sesame seeds, and sriracha to taste.
7. 7Seal containers and refrigerate for up to 4 days. Reheat gently over medium heat or in the microwave before serving.