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Dinner recipe · from the recipe book

Ginger Garlic Pork Tenderloin with Peppers

Tender, velvety slices of pork tenderloin and crisp-tender peppers and onions in a glossy, punchy ginger-garlic sauce over fluffy white rice.

Ginger Garlic Pork Tenderloin with Peppers

Ingredients

  • 1⅓ cups240 gLong-grain white rice, dryrinsed
  • 2 cups480 gWater
  • 1¼ lb560 gPork tenderloinsliced thin against the grain
  • 2 tbsp16 gCornstarch
  • 3 tbsp40 gLow-sodium soy sauce
  • 3½ tbsp grated20 gFresh gingergrated
  • 5 cloves15 gGarlicminced
  • 2⅛ tsp15 gHoney
  • 2 tsp10 gApple cider vinegar
  • 1½ tbsp20 gCanola oil
  • 1½ medium180 gRed bell peppersliced into strips
  • 1 cup chopped150 gGreen bell peppersliced into strips
  • 1½ medium160 gYellow onionsliced into thin wedges
  • 1⅛ tsp5 gToasted sesame oil
  • 2 medium30 gGreen onionsthinly sliced

Steps

  1. Cook the rice first: bring the rice and three quarters of the water to a boil in a saucepan, cover, and simmer on low for 18 minutes; rest off the heat, covered, while you stir-fry.
  2. Coat the pork tenderloin with half the cornstarch and one third of the low-sodium soy sauce; set aside for 10 minutes.
  3. Make the sauce: whisk the remaining two thirds of the soy sauce, the remaining half of the cornstarch, the remaining quarter of the water, the ginger, garlic, honey and cider vinegar in a small bowl.
  4. Heat half the canola oil in a large skillet over high heat. Add the pork tenderloin in one layer and sear 2 to 3 minutes per side until browned and it reaches 145°F (63°C); move to a plate and rest 3 minutes.
  5. Add the remaining half of the canola oil to the skillet, then the yellow onion, red bell pepper and green bell pepper; stir-fry 4 to 5 minutes until crisp-tender and charred at the edges.
  6. Return the pork tenderloin, stir the sauce and pour it in; toss 1 to 2 minutes until glossy and thickened. Turn off the heat and stir in the toasted sesame oil.
  7. Fluff the rice, spoon the stir-fry over it and scatter the green onions on top.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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