After finding out the incredible news on Tuesday that my Heart Shaped Mini Pies were going to be featured on Huffington Post, I knew I had to make an epic dinner to celebrate!
While I generally create new dishes during the week, every once in a while I get the craving for a classic favorite! It had been well over a year since I first made the Rosemary Balsamic Pork Tenderloin and I couldn’t wait to make it again (as well as add some fancy new photos of the dish – seriously, go check them out!)
The pork was the perfect celebratory dish, with a side of the best mashed potatoes ever and a delicious glass of wine, my roommates and I celebrated in style! But even my hungry roomies and myself couldn’t finish off 4 pounds of pork tenderloin, so the following night I created this dish, Sweet Chili Pineapple Pork Stir Fry!
I diced up some of the delicious pork tenderloin, added in some fresh veggies and tossed it in a sweet chili sauce for a mouth-watering stir fry dish!
- 1 tbsp olive oil
- 1 tbsp ginger (minced)
- 2 cloves garlic (minced)
- ½ cup carrots
- ½ cup snow peas
- ½ cup broccoli
- ½ red bell pepper (sliced)
- 1 lb roasted pork tenderloin (cut into strips)
- ¼ cup sweet chili sauce
- 2 tbsp soy sauce
- 1 tsp chinese five spice powder
- 1 tsp red pepper flakes
- 1 tsp red curry paste
- ½ cup mandarin oranges
- ½ cup pineapple chunks
- 3 baby bok choy
- 1 cup bean sprouts
- 1 cup pad thai noodles
- ¼ cup green onions (diced – garnish)
- 1 tbsp fresh cilantro (garnish)
- 1 lime (cut into wedges – garnish)
Begin by heating the olive oil in a large wok or skillet over medium heat. Next, add the ginger and garlic, sauté for 2-3 minutes then add the carrots, snow peas, broccoli and red pepper.
Sauté for 4-5 minutes, then add the pork strips.
*If you don’t have leftover, already cooked pork, just slice an uncooked 1 lb pork tenderloin and add to the garlic and ginger before the vegetables, sauté for 5 minutes, then add the veggies and sauté an additional 4-5 minutes, then follow the rest of the instructions below.
Sauté the pork with the vegetables for 2-3 minutes, then add the sweet chili sauce, soy sauce, chinese five spice, red pepper flakes and red curry paste.
Combine well, then add the mandarin oranges and pineapple.
Saute for 2-3 minutes, then add the bean sprouts and bok choy.
Allow the stir fry to cook for an additional 3-4 minutes, while preparing the pad thai noodles.
Add the noodles to a boiling pot of water and cook for 2-3 minutes. Drain and serve with the stir fry.
Place the stir fry on top of the noodles and garnish with green onions, cilantro and lime wedges.
This dish could also be served on top of white rice or go low-carb without the rice or noodles!
The stir fry is packed with so many veggies it could easily be prepared vegetarian without the pork while still maintaining a high level of deliciousness!
♣ Vegetarian Option: Omit the pork to make this recipe vegetarian (and vegan!)
♦ Gluten Free Option: Be sure to use a gluten-free soy sauce and this recipe is gluten-free.