Family Meal: Pork Tenderloin Stir-Fry

with broccoli, snap peas, and cashews

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat, Soy

Calorie-Conscious Icon
A note about serious food allergies

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.

In Your Box

  • 1½ cups Jasmine Rice
  • 2 Green Onions
  • 1 Red Bell Pepper
  • 10 oz. Broccoli
  • 1 Pork Tenderloin
  • 1 oz. Cashews
  • 5 oz. Snap Peas
  • Info
    4 fl. oz. Teriyaki Glaze
  • Nutrition (per serving)

  • Calories
    501
  • Carbohydrates
    77g
  • Fat
    6g
  • Protein
    32g
  • Sodium
    1387mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Large Pan

Before You Cook

  • Step 1 - Cook the Rice
    1

    Cook the Rice

    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.

  • Step 2 - Prepare the Ingredients
    2

    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.

  • Step 3 - Start the Pork
    3

    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.

  • Step 4 - Cook the Vegetables
    4

    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.

  • Step 5 - Finish the Pork
    5

    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.

  • Step 6 - Plate the Dish
    6

    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.