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30-Minute Apricot-Glazed Pork Stir-Fry
Sweet, savory, and glossy, this quick pork stir-fry relies on a clever two-ingredient sauce to coat the meat and vegetables. Sliced pork tenderloin sears rapidly in the pan before you toss it with a colorful mix of broccoli, carrots, and cauliflower. Apricot preserves and oyster sauce melt together into a sticky glaze that clings beautifully to the dish. It's a vibrant, satisfying meal that pairs wonderfully with a bed of fluffy white rice to soak up the extra sauce.
Ingredients
- 1 cup uncooked regular long-grain white rice
- 1 tablespoon chili oil or vegetable oil
- 1 pork tenderloin (1 lb), cut into ½ -inch slices
- 4 cups frozen broccoli, carrots and cauliflower or broccoli florets
- 3 tablespoons apricot preserves
- 1 tablespoon oyster sauce or hoisin sauce
Instructions
- 1Cook the white rice according to the package directions, omitting any added salt.
- 2Warm the chili oil in a 12-inch skillet over medium-high heat. Add the sliced pork tenderloin and cook for 4 to 5 minutes, stirring constantly so the meat browns evenly and cooks through until no longer pink in the center.
- 3Add the frozen vegetables to the skillet and cook for 2 minutes, stirring frequently. Stir in the apricot preserves and oyster sauce, cooking for about 30 seconds until the mixture is hot and coats the pork. Serve immediately over the prepared rice.
Notes
- Swap: Use vegetable oil instead of chili oil if you prefer a milder heat level.
- Substitution: Hoisin sauce works wonderfully if you don't have oyster sauce on hand.
- Serving variation: Skip the rice and serve the glazed pork and vegetables over warm couscous or roasted sweet potatoes.