If you’re in need of a quick protein and veggie filled dinner, then this recipe is for you. Stir-fries are one of the quickest ways to load up your plate with solid nutrition, plus they can be varied in endless ways. Not a fan of pork? Substitute chicken. Don’t like snap peas? Try broccoli.
As an added bonus, stir-fries are a great high protein meal with tons of nutrients but not a lot of carbs. This stir-fry uses natural peanut butter to create a tasty, Asian sauce that is flavorful and packed with healthy fats. With only two tablespoons of peanut butter for the entire tenderloin, your fat content will stay low, but the flavor will still be there.
Pork & Veggie Stir Fry
- 1 pound pork tenderloin, fat trimmed and cut into strips
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 large carrot, sliced
- 1 cup green snap peas
- 2 tablespoons low sodium soy sauce
- 1 teaspoon Dijon mustard
- 2 tablespoons natural peanut butter
- ½ cup low sodium chicken broth or water
- Heat a pan over medium to high heat. Add olive oil.
- Once oil is hot add the pork tenderloin strips. Cook until no longer pink.
- Once pork is cooked, remove from pan and lower heat to medium low. Add garlic, carrots and peas to the pan and cook 5 minutes.
- While vegetables are cooking, stir together the soy sauce, Dijon mustard, natural peanut butter and chicken broth.
- Pour the sauce over the vegetables. Add pork and stir well.
- Allow pork and vegetables to simmer in sauce for two minutes or until the sauce begins to bubble.
- Remove from heat and serve.
Serve this stir-fry over brown rice, quinoa, or eat by itself for a protein rich meal. For a more precise way to measure portion sizes, check out our Macronutrient Calculator.