This stir-fry is flavorful and quick, featuring spicy and sweet flavors that are delicious with the pork tenderloin. You will find pasture-raised and organic-fed pork tenderloin from CATHIS Farm, cherry tomatoes, and green onions or scallions at the market this week!
- 1 lb pork tenderloin
- 1 bunch green onions or scallions
- 2 tbsp peanut oil
- 3 tbsp Thai chili sauce
- 3 tbsp lime juice
- 2 garlic cloves, minced
- 8 oz sugar snap peas
- 1 pint cherry tomatoes
- 10 oz pineapple chunks
Cut the tenderloin into bite-size pieces. Heat the oil in a wok or skillet and add the pork, 1 ½ tbsp of the Thai chili sauce, 1 ½ tbsp of the lime juice, garlic and salt (in moderation). Stir-fry for 4 min.
Add the snap peas, tomatoes, pineapple, and the remaining chili sauce and lime juice. Stir-fry over high heat for 7 minutes.
Using a slotted spoon, transfer the pork and veggies to a platter. Bring remaining juice in the pan to a simmer and cook for 1 minute, or until slightly reduced.
Drizzle pan sauce over the stir-fry and serve with rice. Garnish with the green onions or scallions.