Sweet and Spicy Pork Stir Fry

Sweet and Spicy Pork Stir Fry


  • 1 12-16 oz. pork tenderloin

  • 4 Tbsp J. Olive Co. Serrano Honey Vinegar

  • 2 Tbsp orange, peels and juice reserved

  • 2 Tbsp ginger, peeled and grated

  • 4 Tbsp J. Olive Co. Japanese Roasted Sesame Oil

  • 1/2 flour

  • 6 scallions, cut in 1 inch strips on the diagonal

  • 1/4 cup J. Olive Co. Japanese Roasted Sesame Oil

  • 2 cloves garlic, thinly sliced

  • 2 cup rice or rice noodles, prepared as directed


  1. Cut tenderloin in 1/2 inch slices. Put slices under plastic wrap or wax paper and pound with a meat mallet until about 1/4 inch thick. Cut against the grain into thin strips about 1 1/2 inches long.

  2. Combine 4T of Japanese Roasted Sesame Oil, Serrano Honey Vinegar, ginger, juice and peels in a medium dish. Add pork strips. Marinate for 1-4 hours in the refrigerator. Remove from marinade and reserve liquid. Pat pork dry with paper towels. Put flour in a plastic bag and toss pork strips until they are lightly dusted. Discard excess flour.

  3. Heat 1/4 C Japanese Roasted Sesame Oil in a frying pay and sauté pork for a few minutes. Add scallions, garlic and the reserved marinade. Reduce to a sauce. (2-4 minutes). Remove peels if desired.

  4. Divide previously prepared hot rice or noodles onto four plates. Top with pork and sauce. Enjoy!

Recipe courtesy of Saratoga Olive Oil