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Pork Tenderloin Stir-Fry with Tangerines and Chilli Sauce

Pork Tenderloin Stir-Fry with Tangerines and Chilli Sauce

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This zesty pork and tangerine stir-fry is a vibrant, high-protein dish that brings a refreshing citrus twist to your midweek repertoire. Using lean pork tenderloin and fresh unpeeled clementines or tangerines, the recipe creates a wonderful balance between savoury soy and sweet fruit. The addition of Chinese five-spice provides a delicate warmth that complements the zingy ginger and spicy sweet chilli sauce, resulting in a complex flavour profile that belies its simple preparation.

Ideal for those seeking a nutritious and quick dinner, this meal is packed with crisp pak choi and aromatic spring onions. It is a fantastic option for a healthy homemade takeaway alternative, offering plenty of vitamins and protein without the heavy oils. Serve it on its own for a lighter meal or alongside a portion of steamed jasmine rice or noodles for a more substantial evening treat.

Ingredients for Pork Tenderloin Stir-Fry with Tangerines and Chilli Sauce

1 575g pork tenderloin, trimmed, cut crosswise into 1/2-inch-thick rounds, then cut into 1/2-inch-wide strips
1 matsked majsstärkelse
2 tablespoons Asian sesame oil, divided
1 tablespoon minced peeled fresh ginger
4 small unpeeled tangerines or clementines, cut (with peel) into 3/4-inch pieces
60ml Asian sweet chilli sauce
2 matskedar sojasås
1/4 teskedar kinesisk femkryddor
6 baby bok choy, cut crosswise into 1-inch-thick ribbons, tough bases discarded
5 spring onions, thinly sliced on diagonal, divided

How to make Pork Tenderloin Stir-Fry with Tangerines and Chilli Sauce

Place pork tenderloin strips in medium bowl; sprinkle with salt and freshly ground black pepper and toss with cornflour to coat. Heat 1 tablespoon sesame oil in large nonstick skillet over medium-high heat. Add minced ginger; stir 30 seconds. Add pork tenderloin strips; stir-fry until pork is beginning to brown and is almost cooked through, about 3 minutes. Add tangerine pieces; toss 30 seconds. Add sweet chilli sauce, soy sauce, and Chinese five-spice powder; boil until sauce in skillet thickens slightly, tossing to blend, about 1 minute. Stir in remaining 1 tablespoon sesame oil, bok choy, and half of sliced spring onions. Stir-fry just until bok choy is wilted, 1 to 2 minutes. Season to taste with salt and freshly ground black pepper. Transfer to bowl; sprinkle with remaining sliced spring onions and serve.

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