Pork tenderloin is always my go-to protein for quick dinners. Not only is it totally affordable, especially if you buy family packs (and keep one tucked in the freezer for a rainy day), but it cooks crazy fast too. Use it in a stir-fry and you can have dinner ready to go, start to finish, in the time it takes to cook the rice. Be sure to keep your veggies family-friendly, using those you know your kids will eat, especially carrots and green beans. Don’t be afraid to heavy-up on one or two and then throw in a favorite of your own as well. To save time during the week, slice and chop any extra ingredients that can be stored to cut down on some of the prep work for the next night’s meal.
Teriyaki Pork Stir-Fry
Prep time: 5 minutes
Cook time: 15 minutes
- 1 pkg. Smithfield Teriyaki Seasoned Pork Tenderloin (you can also use unseasoned pork tenderloin)
- 1 tablespoon vegetable oil
- 4 cups assorted fresh vegetables (i.e. sugar snap peas, carrots, broccoli), cut into bite-sized pieces
- 1/2 cup teriyaki or stir-fry sauce
- 1 good pinch salt
- 2 cups prepared rice or rice noodles
Cut tenderloin into thin strips or 1-inch cubes.
Heat large skillet over high heat; add vegetable oil. Immediately add pork strips and cook for 2 to 3 minutes, stirring often, until browned. Add vegetables and stir-fry until tender-crisp (about 3-4 minutes).
Stir in teriyaki sauce and salt and toss well with pork-veggie mixture; heat through. Serve stir-fry over rice or noodles.
Reminder: To prepare rice the easy way, cook it like pasta! Bring a large pot of salted water to a boil, then add rice. Cook 13 minutes for white rice (I like basmati) and 33 minutes for brown. Drain as you would pasta and voila! Perfect rice, every time. (This method is for regular rices, not quick cook or par-cooked like Minute Rice).
Recipe adapted from Smithfield