Teriyaki Pork Tenderloin Stir-Fry with Basmati Rice and Asparagus

This teriyaki-inspired pork tenderloin stir-fry is a weeknight winner. A quick sauce made from soy sauce, hoisin and honey delivers deep, complex flavor that tastes like it came from a restaurant kitchen-yet it’s simple enough for any home cook. Tender pork strips, crisp-tender asparagus and fluffy basmati rice come together in one pan for a satisfying meal.

The secret is in the sauce: a balanced blend of salty, sweet and savory that coats every bite. With just a few fresh ingredients and minimal prep, you can have a delicious dinner on the table in about 30 minutes. Perfect for busy nights when you want something special without the fuss.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

0.5 ounce HoneyView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Fill two small pots with 1½ cups water each and a pinch of salt; bring to a boil. Mince or grate garlic. Peel and mince ginger. Trim woody ends from asparagus and cut into 2-inch pieces. Trim and thinly slice scallions, keeping whites and greens separate.
2. Once water is boiling, add rice to one pot, cover and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered. Meanwhile, fill a medium bowl with ice water.
3. Add asparagus to the other pot of boiling water and cook until just tender, 2-3 minutes. Drain and immediately transfer to ice water. In a small bowl, whisk together soy sauce, 1 tablespoon hoisin sauce and honey.
4. Heat a drizzle of oil in a large pan over medium-high heat. Halve pork tenderloin lengthwise, then cut into thin strips. Season with salt and pepper. Place cornstarch in a medium bowl, add pork and toss to coat. Discard any excess cornstarch. Add pork to the pan in a single layer and cook, tossing occasionally, until browned, 2-4 minutes. Remove from pan and set aside.
5. Remove asparagus from ice water. Heat another drizzle of oil in the same pan over medium heat. Add garlic, ginger and scallion whites; cook until fragrant, about 30 seconds. Add sauce, asparagus and pork; toss until pork is cooked through, 2-3 minutes. Season with salt and pepper.
6. Fluff rice with a fork. Divide rice between plates and top with stir-fry. Sprinkle with scallion greens and serve.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork loin or boneless pork chops work well. Slice them thinly against the grain for tenderness.

Can I substitute the asparagus?

Absolutely. Broccoli, snap peas or green beans are great alternatives. Adjust cooking time as needed.

Is this recipe gluten-free?

The recipe uses soy sauce and hoisin sauce, which typically contain wheat. Use tamari and a gluten-free hoisin to make it gluten-free.