Ingredients:
For the Honey Orange Glaze
- 1/4 cup coconut aminos
- 1/2 tsp toasted sesame oil
- 1 Tbsp rice vinegar
- 1 inch fresh ginger, peeled and finely grated
- Zest of half an orange
- 1/4 cup fresh squeezed orange juice
- 1 Tbsp sriracha hot sauce
- 1/4 cup Nature Nate’s 100% Pure, Raw & Unfiltered Organic Honey
For the Pork
- 1.5 lbs pork tenderloin, cut into 1/2 inch cubes
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 Tbsp avocado oil
- 1.5 Tbsp tapioca flour
- 1 cup diced white onion
- 2 cloves garlic, minced
- steamed rice, for serving
- steamed broccoli, for serving
Preparation
For the Honey Orange Glaze
- In a small bowl, combine the coconut aminos, sesame oil, rice vinegar, ginger, orange zest, orange juice, sriracha and honey. Whisk until well combined and set aside.
For the Pork
- In a large bowl, add the pork tenderloin, salt, pepper, 1 tbsp of the avocado oil and tapioca flour. Toss to coat.
- Heat a nonstick skillet over medium high heat with the remaining 3 tablespoons of avocado oil. When the skillet is hot, spread the pork into a single layer and let cook, undisturbed, until it is crisp and browned on one side, about 3 minutes. Flip pork and continue to cook until crisp on the other side, about 3 more minutes. Using a slotted spoon, transfer the browned pork to a plate and set aside while you prepare the rest of the stir fry.
- In the same skillet, add the onion and garlic. Cook, stirring, scraping up any of the brown bit until the onions are tender, about 3 minutes. When the onions are tender, add the pork and any of its juices back to the skillet. Pour the sauce into the skillet and toss until well-combined. Bring stir fry to a simmer and let cook, stirring, allowing the sauce to thicken until the pork is well-coated, about 4 more minutes.
- Serve with rice and steamed broccoli. Enjoy!
This recipe is from The Defined Dish Blog.
