So you want dinner on the table lickety-split, but you still want to keep it healthy and fresh? No problemo! This pork tenderloin stir-fried with teriyaki and roasted veggies like snap peas, bell pepper, and broccoli packs tons of flavor in every bite. It cooks up quickly for the perfect weeknight meal that's low in calories but high in satisfaction.
Bring a medium pot with rice, a pinch of salt, and 3 cups water to a boil. Reduce to a simmer, cover, and cook until tender, 17-20 minutes. While rice simmers, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate. Stem, seed, and slice red bell pepper into ¼" strips. Cut broccoli florets into bite-sized pieces. Rinse pork tenderloin and pat dry. On a separate cutting board, halve tenderloin lengthwise. Slice each half into ¼” slices across width. Season with ¼ tsp. salt and a pinch of pepper.
Start the Pork
Heat 2 tsp. olive oil in a large pan over medium-high heat. Working in batches, add half the pork and cook, undisturbed, until browned, 3-4 minutes per side. Remove to bowl or plate. Replenish oil if necessary, then add remaining pork to pan and repeat process. Reserve pan; no need to wipe clean.
Cook the Vegetables
Place cashews, broccoli, red bell pepper, snap peas, and white portions of green onions on prepared baking sheet. Toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and roast until vegetables are lightly browned and tender, 8-10 minutes. Remove from oven and toss with half the teriyaki glaze (reserve remaining for pork). While vegetables bake, finish pork.
Finish the Pork
Return pan used to sear pork over medium-high heat. Add pork and remaining teriyaki glaze to hot pan. Bring to a simmer and cook until pork reaches a minimum internal temperature of 145 degrees and sauce has slightly thickened, 1-2 minutes. Garnish with green portions of green onions.
Plate the Dish
Place a serving of rice on a plate and add a serving of cooked vegetables and pork. Garnish with any sauce left over from finishing pork.