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Recipes

Sweet & Salty Pork Stir-Fry

The pork and veggies in our quick stir-fry bounce around your taste buds, thanks to a sauce with salty soy, tangy vinegar, spicy ginger and sweet orange juice, all ringing in at less than 350 calories per serving!

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Jodi Pudge

RICE:
Long-grain brown rice varieties retain their shape and remain separated as they cook, resulting in a less sticky grain that’s ideal for salads, stir-frys and pilafs. But, instead of reaching for your standard brown rice at the grocery store, give basmati or jasmine rice a try – they’re relatively inexpensive and easy to find.

Servings
4
Prep Time
25 min
Cook Time
20 min
Duration
45 min

Ingredients

  • 3/4 cup uncooked long-grain brown basmati or jasmine rice
  • 8 oz sugar snap peas or snow peas, tips snapped off and tough strings removed
  • 1 tsp extra-virgin olive oil
  • 1 lb pork tenderloin, trimmed of visible fat and cut into 1/2-inch-thick medallions
  • 2 carrots, peeled and cut into 1-inch-long matchsticks
  • 3 cloves garlic, sliced into thin rounds
  • 2 tsp ground ginger
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • Juice 1 orange
  • 8 oz bean sprouts, rinsed

Option

  • If rice vinegar isn't one of your pantry staples, try swapping in apple cider vinegar in equal amounts in its place for an equally satisfying pork stir-fry.

Preparation

  1. Prepare rice according to package directions.
  2. Meanwhile, fill a medium pot halfway with water and bring to a boil. Add peas, reduce heat to a simmer and cook for 5 minutes; drain and set aside.
  3. Heat oil in a large saucepan over medium heat for 1 minute. Add pork and cook for 3 minutes. Turn over medallions, add carrots, garlic and ginger, and continue cooking for another 3 minutes. Swirl in soy sauce and vinegar, scraping bottom of pan to deglaze it. Cut open a medallion to make sure that pork is cooked through. If not, continue cooking for 1 more minute; check again.
  4. Remove pan from heat. Stir in orange juice, sprouts and peas. Toss pork mixture with rice and serve.

Nutrition Information

  • Serving Size 4 oz pork, 1/2 cup rice, 5 oz vegetables, 2 oz sauce
  • Calories 328
  • Carbohydrate Content 39 g
  • Cholesterol Content 73 mg
  • Fat Content 5 g
  • Fiber Content 5 g
  • Protein Content 31 g
  • Saturated Fat Content 1 g
  • Sodium Content 284 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g