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Baja Pork Stir Fry

October 29, 2014

Do you ever have those days when you’re totally unprepared when dinner time rolls around? I find that unless I plan out the week’s meals in advance over the weekend it’s bound to happen to me. It happened again last night, but I had a semi-plan. I had a random pork tenderloin in the fridge… Here’s what I did with it.

Typically, if I’m making a pork tenderloin I’ll set it to marinade in some mixture the day its due to be grilled or baked. As I said before though, this week’s been one of those totally unprepared, fly-by-the-seat-of-your-pants weeks because my boyfriend’s co-worker from London was in town. Between going out to dinner many nights, and giving him a taste of everything Atlanta has to offer, I didn’t have a whole lot of time (or inclination) to try to meal plan and cook like I normally would on the weekend.

So there I was, yesterday morning, pork tenderloin in the fridge, needing a plan for dinner. Stir-fry popped to mind, but then the question was: what kind? Asian? Indian? Something else? A little perusing of various recipe sites sparked an idea: let’s make it spicy, but Southern California spicy: cumin, jalapeno, cilantro – something different.

Hence, my Baja pork stir-fry was born. Peppers, onions, jalapeno for heat (no seeds though – too much heat for me) and in no time at all, you’ll have a healthy, flavorful stir-fry dinner on the table.

Baja Pork Stir-Fry

Serves: 3 – 4


  • 1 1/4 lb. of pork tenderloin
  • 1/3 – 1/2 c. low-sodium, fat-free chicken broth
  • 1 1/2 tsp. corn starch
  • 1 tsp. ground cumin
  • 2 tsp. minced garlic
  • 1/2 tsp. sea salt, divided
  • 1/2 tsp. black pepper, divided
  • 2 tbsp. canola oil, divided
  • 1/2 red onion
  • 1 small green bell pepper
  • 1 small red bell pepper
  • 1 small yellow bell pepper
  • 1 jalapeno pepper (de-seeded)
  • Optional: 3 tbsp. cilantro, chopped
  • 2 packages of 2-cup microwave brown rice (makes about 4 cups of rice)


  1. Combine the chicken broth, corn starch, cumin and garlic.
  2. Julienne slice the peppers, onion, and mince jalapeno and set aside.
  3. Slice the pork tenderloin into 1-inch chunks, and set in a bowl. Sprinkle pork with 1/4 tsp. of sea salt and 1/4 tsp. of black pepper, and stir to coat.
  4. Heat a large skillet over medium-high heat and add 1 tbsp. of canola oil, swirling to coat skillet.
  5. Add pork and cook for 3 – 4 minutes, browning on all sides. Once pork is cooked, remove from skillet for now.
  6. Heat the pan back up over medium-high heat, add the remaining canola oil and add onion to the skillet. Stir fry for 1 – 2 minutes.
  7. Add the bell peppers and jalapeno and stir fry for another 1 – 2 minutes.
  8. Return pork to skillet and stir fry / reheat for 1 minute.
  9. Stir in broth mixture, remaining pepper and salt (only if needed), and bring to a boil. Once sauce has thickened a bit, remove from heat.
  10. If adding cilantro, stir it in now.
  11. Prepare rice according to package directions.
  12. Divide rice among 3 – 4 plates and divide pork tenderloin stir-fry evenly. Dinner’s served!


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With some brown rice or noodles, you’ve got a quick, healthy meal in no time.




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