Heart-Healthy Stir-Fried Pork with Vegetables

Packed with vibrant flavors and wholesome ingredients, this Heart-Healthy Stir-Fried Pork with Vegetables is a quick and nutritious dinner option that’s perfect for busy weeknights. Featuring lean pork tenderloin, crisp broccoli, colorful bell peppers, and sweet snap peas, this stir-fry is elevated by a savory, low-sodium soy sauce infused with garlic and ginger for an irresistible punch of flavor. Cooked with heart-friendly avocado oil and finished with a light cornstarch-thickened sauce, this recipe is as good for your taste buds as it is for your health. Ready in just 30 minutes and loaded with protein and fiber, this guilt-free dish is perfect served on its own or over a bed of brown rice or quinoa. Don’t forget the optional sprinkle of toasted sesame seeds for an extra layer of nutty goodness!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 12 ounces lean pork tenderloin
• 2 tablespoons low-sodium soy sauce
• 2 cloves fresh garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 teaspoon sesame oil
• 1 tablespoon avocado oil
• 2 cups broccoli florets
• 1 medium red bell pepper, thinly sliced
• 1 medium carrot, julienned
• 1 cup snap peas
• 1 cup low-sodium chicken broth
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 teaspoon toasted sesame seeds (optional)

Directions

Step 1

Trim any visible fat from the pork tenderloin and slice it into thin strips, about 1/4 inch thick.

Step 2

In a small bowl, combine the low-sodium soy sauce, minced garlic, minced ginger, and sesame oil. Pour half of this mixture over the pork strips, reserving the other half. Allow pork to marinate for 10-15 minutes.

Step 3

In a large nonstick skillet or wok, heat the avocado oil over medium-high heat.

Step 4

Add the marinated pork to the skillet in a single layer. Stir-fry for 4-5 minutes until the pork is browned and cooked through. Remove the pork from the skillet and set it aside.

Step 5

In the same skillet, add the broccoli florets, red bell pepper slices, julienned carrot, and snap peas. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.

Step 6

Return the cooked pork to the skillet with the vegetables. Pour in the reserved soy sauce mixture and the low-sodium chicken broth.

Step 7

In a small bowl, whisk together the cornstarch and water to create a slurry. Add the slurry to the skillet and stir well.

Step 8

Cook for 2-3 minutes until the sauce thickens and fully coats the pork and vegetables.

Step 9

Remove from heat and sprinkle with toasted sesame seeds, if desired. Serve hot.

Nutrition Facts

Serving size	(1238.8g)

Amount per serving	% Daily Value*
Calories	1003.4

Total Fat 42.0g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 5.8g
Cholesterol 210.9mg	0%
Sodium 1375.1mg	0%
Total Carbohydrate 47.9g	0%
Dietary Fiber 13.7g	0%
Total Sugars 18.1g
Protein 107.6g	0%

Vitamin D 0IU	0%
Calcium 246.3mg	0%
Iron 11.1mg	0%
Potassium 1981.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.8%

Protein: 43.0%

Carbs: 19.2%