Jen Russum

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In the Kitchen: Pork Stir-Fry

I didn’t plan to blog this recipe. I typically try 1-2 new dishes a week for dinner and most of the meals are so-so. They are fine, but not worth making again. I toss the recipe and we move on with our lives.
I thought this recipe might be one of those one-and-done types. I didn’t have particularly high expectations, but it looked good enough to try. That being said, I took no pictures while making it. But when it was done {and I was waiting for Micah to get home from work}, I sampled it and discovered this stir-fry is AMAZING! I quickly found my camera and snapped a few pics of the finished product. This recipe is definitely being added to the Russum dinner rotation. {And for more cooking ideas look up #russumrecipes on Instagram}.

What you need:
  • 2 teaspoons olive OR canola oil
  • 1 cup water
  • 12-16 ounce pork tenderloin
  • 1/2 tsp. paprika
  • Dash of salt
  • Dash of pepper
  • 4 tsp. sesame oil *divided
  • 1 orange OR yellow bell pepper thinly sliced
  • 1 cup of sugar snap peas OR snow peas {ends cut and sliced down the middle}
  • 1 TBSP minced peeled fresh ginger
  • 1 broccoli crown {with florets chopped into bite-size pieces}
  • 2 cloves of garlic, minced
  • 3 TBSP rice vinegar OR white wine vinegar
  • 3 TBSP soy sauce
  • 2 TBSP sugar OR brown sugar
  • 1 tsp. chili garlic sauce {red sauce in small jar found on Asian food aisle}



What you do:

  1. Sprinkle pork loin with salt, pepper and paprika. Place in crock pot and drizzle with 2 tsp. sesame oil and 3 TBSP soy sauce. Add 1 cup of water to crock pot and cook on low for 4-6 hours. {As an alternative, you can also cut your tenderloin into bite-size pieces, sprinkle with spices and sauces, and cook it over the stove top,  but I like the fall-apart shredded pork that the crock pot provides}.
  2. At any point in the day, you can cut up all your veggies. I added the minced garlic and ginger to my veggies and let them sit the fridge mixed together in a bag all afternoon.
  3. Combine vinegar, soy sauce, sugar, and chili garlic sauces in a bowl, stirring with a whisk or fork.
  4. Heat pan to medium-high and add 2 tsp. sesame oil to pan. Add all veggies, ginger, garlic, and vinegar-soy sauce. Stir-fry for 3-4 minutes or until veggies are slightly tender but not soft. 
  5. Meanwhile, remove pork from crock pot and shred.
  6. Remove veggies from heat and add shredded pork. Stir together and then return the whole mix to the crock pot. *There will be extra broth at the bottom of your crock pot that will soak into the whole stir-fry and taste delicious. There were a couple of pieces of fat that had fallen off the tenderloin that I removed from the broth with a fork before adding the meat and veggie mix back in.
  7. Serve over rice and enjoy!