Pork Tenderloin Stir Fry with Sunbutter Sauce

This pork tenderloin stir fry with sunbutter sauce is the perfect way to jazz up your weeknight meals! Crispy and tender pork is tossed with veggies and drizzled with a creamy and savory sesame sunbutter sauce that you’ll want to pour on everything!

Pork Tenderloin Stirfry with Sunbutter Sauce

Stir fry is a staple for weeknight dinner in my house. My husband loves it, it is quick to throw together, and it is packed with colorful veggies! What’s not to love? The sesame sunbutter sauce featured in this recipe is another one of my favorites, I first used it in this chicken stay skewers recipe! This recipe will likely leave you with a little bit of extra sauce, but I like to use mine as a dipping sauce for proteins or as a salad dressing throughout the week. It is seriously so, so good and satisfying.

Pork Tenderloin Stirfry with Sunbutter Sauce

I don’t personally do well with many nuts, but I DO do well with seeds. As a long-time peanut butter lover, I was thrilled to discover sunflower seed butter. It is so tasty, very similar to peanut butter, and it actually isn’t insanely expensive! I frequently eat it by the spoonful, but where it really shines is this sauce. Combined withe the sesame seed oil, coconut milk, lime juice, and other seasonings, this sauce is creamy, tangy, salty, and savory. It will make all of your food delicious, trust me!

Pork Tenderloin Stirfry with Sunbutter Sauce

Now onto this pork tenderloin stir fry! I tried making pork stir fries unsuccessfully MANY times in the past, but always came up with overcooked, chewy pork, that still wasn’t crisp. Then, one day I had a pork tenderloin in the freezer that needed using and I decided why not try stir frying it? The result was perfect! Tender, juicy, crispy pork was mine! If you don’t have pork tenderloin on hand, you can still make this, but I’d recommend trying to find a fattier cut of pork that is well-marbled. I love eating pastured pork for not only for the benefit of my and the pigs’ health, but also because it is so much more delicious. Much of the time if you pick up pork chops at the grocery store they are nearly fat free, this is not the case with pastured pork! It is well-marbled with fat which gives it more flavor and juiciness.

Pork Tenderloin Stirfry with Sunbutter Sauce

The second key to crispy, and juicy, pork is giving it space in the pan. You’ll need to fry up the pork in 2-3 batches here, depending on the size of your pan or wok. I know, it’s a little annoying, but if you want that crispy texture it is WORTH IT. Note: I was previously not convinced that a wok was an essential cooking tool, but ever since I got one it has really amped up my stir fry game. Finally everything cooks evenly, and I can make a ton of food at once (I actually doubled this recipe when I made it). So, if you’re on the fence, or you make a ton of stir fry like me, I highly suggest you get one!

The other key to great stir fry is to work fast! This is not the time to multitask. I suggest you make your sauce, cut up your veggies (or cheat and buy them pre-cut like me!), and cut up your pork, then get started. Multitasking and stir frying leads to burnt, overcooked protein and wilty vegetables, so you want to be ready to go!

Pork Tenderloin Stirfry with Sunbutter Sauce

Once you’ve got your pork crisped, you add in the veggies, stir them around until cooked through, then add the pork back in with just a little bit of gluten free tamari or coconut aminos (use whatever works best for you!). Then, you’ll plate it on top of some cauliflower rice or white jasmine rice (again, you do you!) and smother it in sauce, and maybe some sriracha for that spicy factor. I hope you enjoy this pork tenderloin stir fry!

Pork Stir Fry with Sunbutter Peanut Sauce

This stir fry is the perfect way to jazz up your weeknight meals! Crispy and tender pork is tossed with veggies and drizzled with a creamy and savory sesame sunbutter sauce that you'll want to pour on everything! 

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients

For the Sunbutter Peanut Sauce

  • 1/2 cup sunflower seed butter (unsweetened)
  • 1/2 cup full-fat canned coconut milk
  • 1/4 cup fresh cilantro, leaves and stems
  • 2 tablespoons green onion, thinly sliced
  • 1 tablespoon gluten free tamari sauce or coconut aminos
  • 1/2 teaspoon sesame seed oil
  • 1 tablespoon honey (use maple syrup for low FODMAP)
  • 1 teaspoon fresh ginger, grated
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons lime juice (about one lime)
  • 1/4 teaspoon garlic powder (use 1 TBS garlic oil for low FODMAP)

For the Stir Fry

  • 1 1/2 pounds pork tenderloin, cut into 1/2 inch strips
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons avocado oil, divided
  • 1 red bell pepper, sliced into 1/2 inch strips
  • 1 cup broccoli florets
  • 1/2 teaspoon coarse sea salt
  • 2 cloves garlic, minced (omit for low FODMAP)
  • 1/2 tablespoon ginger, grated
  • 1 cup shredded cabbage and carrots blend (or about 3/4 cup shredded cabbage and 1/4 cup shredded carrots)
  • 2 tablespoons green onions, thinly sliced
  • 1 tablespoon gluten free tamari or coconut aminos
  • 1/2 teaspoon sesame oil
  • 2 tablespoons lime juice (about one lime)
  • green onions, for garnish, if desired
  • Sriracha, for garnish, if desired

Instructions

  1. Combine all ingredients for the sunbutter peanut sauce in a blender, set aside.

  2. Toss pork tenderloin strips, sea salt, and black pepper. Heat the avocado oil in a large pan or wok over medium-high heat. Add the pork to the pan, working in batches to ensure the pork is spaced apart so it can get crispy.

  3. Cook the pork 2-3 minutes, then flip and cook an additional 2-3 minutes, until browned, then set aside. Continue until all of the pork is cooked.

  4. Add 1 tablespoon of oil to the pan over medium heat. Once hot, add the broccoli and bell peppers. Season with sea salt. Cook for 2-3 minutes, until slightly charred.

  5. Add the ginger and garlic to pan and toss with broccoli and bell peppers. Saute 30 seconds until fragrant, then add cabbage and carrots, and green onion. Saute 1-2 minutes, until cabbage is wilted. 

  6. Add the pork to the pan with the vegetables, and then pour over the tamari, sesame oil, and lime juice. Toss and turn off heat.

  7. Serve over rice or cauliflower rice, then drizzle with sunbutter sauce and sriracha, if desired.

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