Our Healthy, One-Pan Orange Pork Stir-Fry

Recently, I made this one-pan orange pork stir fry again with my little ones, letting them help whisk the sauce and add veggies to the pan. It was a fun way to get my kids involved in the kitchen for a takeout-inspired meal that’s full of nutrients and ready to eat in just 30 minutes.

This recipe was created in partnership with the Minnesota Pork Board.

4 Steps To Prep Ahead

It takes me just 20 minutes to complete these four prep ahead steps. Sometimes I do a few of these steps as part of my weekend meal prep and sometimes I tackle them the morning of or day before I add this easy pork stir fry recipe to my menu.

1. Mix the stir-fry sauce (do not simmer it), and store in an airtight container in the fridge until ready to cook. I sometimes do these up to 3 days in advance.
2. Pre-slice the pork tenderloin. This can be done 1-2 days in advance. Tip: It makes it even easy to slice the pork tenderloin when it’s still partially frozen. 
3. Pre-chop all of the veggies, and store them in an airtight container in the fridge until ready to cook. This can be done 2-3 days in advance, and I like to get the chopping done during my kiddos nap times so our dinner comes together even faster.
4. If I’m serving this stir fry with jasmine rice (a great match), I cook the rice and store it in an airtight container in the fridge. This can be done 2-3 days in advance. Then all I have to do is reheat the rice in the microwave as the stir fry is cooking. I’m also a big fan of the 90 second rice packets when I’m really in a pinch.

Ingredients You’ll Need + Swaps We Love

For the sauce: 

• Coconut aminos – here’s why I love to use coconut aminos in recipes; you may sub wheat-free tamari or low-sodium soy sauce
• Orange juice and zest
• Toasted sesame oil
• Garlic – may sub garlic powder
• Fresh ginger – may sub ground ginger
• Cornstarch – this helps thicken the sauce, you can sub arrowroot powder

For the stir-fry: 

• Pork tenderloin – I love this lean cut (not to be confused with pork loin) because it’s tender and cooks quickly in this stir fry. I have also made this stir fry with pork chops and even ground pork and it turned out great.
• Olive oil – may sub avocado oil 
• Broccoli
• Zucchini
• Red onion – yellow or white onion works well 
• Sweet bell pepper – I tend to use red but you can use any color you have on hand
• Carrots
• Garnishes – sesame seeds, sliced green onions, cilantro, and crushed red pepper flakes
  Find the ingredient list with exact measurements in the recipe card below.

One-Pan Recipes For The Win!

One-pan recipes are my go-to on busy weeknights. And takeout-inspired options like one-pan teriyaki chicken and this pork stir-fry never disappoint. I love to use a large wide skillet, but if you own a wok, this would be an excellent recipe to use it. The ingredients cook separately, like in most stir-fry recipes where you cook the protein first, then the veggies, before combining it all. With that said, I do recommend having everything prepped and ready to go before any cooking starts.

How To Make Easy Orange Pork Stir Fry

1. Combine the sauce ingredients: In a small bowl, stir together the orange zest, orange juice, garlic, sesame oil, coconut aminos, and ginger. Add the cornstarch to the sauce mixture and stir well. Set aside.
2. Cook the pork: Cut the pork into thin strips and cook them in oil in a large skillet over medium-high heat for 2-3 minutes on each side or until the pork is no longer pink. Remove pork to a clean plate and set aside.
3. Stir-fry the veggies: To the same skillet over medium-high heat, add the zucchini, carrots, broccoli, and onion; cook for 7-9 minutes or until tender, stirring occasionally.
4. Add everything together: Add the cooked pork back to the skillet along with the sauce. Cook for 2-3 minutes or until the sauce thickens, stirring constantly. Top with sesame seeds and serve.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition information, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

How to Store

Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Thaw leftovers in the fridge overnight. Then, reheat in a skillet over medium heat, or warm individual portions in a small bowl in the microwave.

What We Serve This Dish With

You can easily serve this orange pork fry recipe on its own, but I love to pair it with cooked jasmine rice, tender brown rice, fried rice, or cauliflower rice to help round out the meal. And if my family is especially hungry, I’ll add a side dish, too. Some of my favorites are our Asian-inspired cucumber “noodle” salad and spicy Asian zucchini noodles.

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