An easy pork stir fry is a quick meal with tender pork and lots of fresh veggies in a quick homemade pineapple sauce!
The whole family will love this recipe! Use your favorite veggies and pineapple chunks for a sweet tangy flavor.
Homemade Pork Stir Fry
Chinese take-out is one of my favorites and I love to recreate dishes at home!
Not only is it easy to whip up, but it can be tailored to what you have on hand! Add your favorite veggies and scoop it onto rice, over noodles, or even shredded lettuce for a flavorful and filling entrée that will have everyone asking for seconds!
And, leftovers? Yes, please! This recipe makes awesome leftovers to take to work or school the next day!
Either pork loin chops or pork tenderloin work well! Keep in mind that pork can be (and should be) a touch pink in the middle to keep it nice and tender.
Fresh or frozen will both work great! If using frozen, just run them under hot water to thaw (and drain well) them before adding to the recipe.
The star of the dish! A bit sweet, a bit savory and a lot delicious it’s made with ingredients you likely have on hand. If you’re not a fan of pineapple juice, orange juice can be used.
Stir fry is great because anything goes! Add mushrooms, bell peppers, onions, corn, zucchini, or water chestnuts to stretch this dish even further. If you prefer a spicier sauce, try adding some chili pepper flakes! Want less spice? Skip the sriracha!
How To Make Pork Stir Fry
Pork stir fry comes together in a flash, here’s a quick overview!
- Fry seasoned pork, then saute veggies (per recipe below).
- Simmer sauce and add a slurry to thicken.
- Return everything to skillet and simmer until heated through.
Tips For Making Stir Fry
Good stir fry starts with good ingredients!
- Prep all ingredients before beginning, stirfry comes together quickly!
- Choose lean pork and cut into uniform strips. Do not overcook the pork or it won’t be tender.
- Sesame oil adds great flavor to this recipe and a little goes a long way. Ensure you’re using toasted sesame oil.
Delicious Take-Out Fake-Outs
- Easy Homemade Chow Mein – ready in under 30 minutes
- Beef and Broccoli – better than take-out
- Easy Beef Stir Fry
- Sesame Chicken – smothered in a sesame sauce
- Easy Mongolian Beef – almost famous
- Creamy Peanut Thai Noodles – quick & delicious
- Sweet and Sour Pork – loaded with fresh veggies
Did you love this Pork Stir Fry recipe? Be sure to leave a rating and a comment below!
Pork Stir Fry
- 12 ounces pork loin chops or pork tenderloin cut into ½" strips
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil divided
- 4 cups mixed vegetables
- 4 cloves garlic minced
- 1 teaspoon ginger minced
- ⅔ cup canned pineapple chunks in juice *reserve juice for sauce
- ⅓ cup water
- ⅓ cup pineapple juice from pineapple chunks above or orange juice
- ¼ cup low sodium soy sauce
- 2 tablespoons brown sugar
- ½ teaspoon sriracha optional
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch for slurry
Season pork with salt & pepper and toss with 1 tablespoon cornstarch. Refrigerate 15 minutes (while you prepare the remaining ingredients).
Combine all sauce ingredients except cornstarch and set aside.
Heat 1 tablespoon of oil over medium-high heat in a large pan. Stir fry pork in small batches until browned, (it does not need to be cooked all the way through). Remove from pan and set aside.
Add more oil to the pan if needed and add vegetables. Stir-fry until tender-crisp, about 3-4 minutes. Add garlic and ginger and cook for 30 seconds or until fragrant. Remove the vegetables from the pan.
Add the stir fry sauce and bring to a simmer.
Combine 1 tablespoon cornstarch with 2 tablespoons water and whisk into the boiling sauce a little bit at a time to reach desired consistency.
Add pork, pineapple and vegetables back to the pan and let simmer 2 minutes or just until heated through.
Serve with rice or noodles.
Pork can be served at 145°F, a little bit of pink is ok and keeps the pork tender and juicy.
Sesame oil adds great flavor to this recipe, ensure you’re using toasted sesame oil.