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Sprouts with Pork and Peanuts

Pork tenderloin is such a versatile and easy-to-cook meat — no wonder we always have one at the ready in the freezer. In this Asian-inspired stir-fry, the pork is paired with bright green Brussels sprouts and toasted peanuts. The sauce has notes of ginger and garlic with a bit of sweetness from a little sugar and a bit of heat from a few chili flakes.

Sprouts with Pork and Peanuts

1 pork tenderloin, sliced into thin medallions and seasoned
1 tbs. corn starch
5 tbs. soy sauce, divided
2 tbs. black rice vinegar or balsamic vinegar
2 tbs. light brown sugar
1 tbs. Chinese rice wine or Sherry
vegetable oil, for frying
4 tbs. unsalted peanuts
14 oz. Brussels sprouts, trimmed and halved if large
1 thumb-sized piece of ginger
3 garlic cloves, thinly sliced
½ tsp. chili flakes
1 tsp. sesame oil, to drizzle

Mix the corn starch with 2 tbs. of the soy sauce and toss in the pork. Set aside for 5 minutes. Make a sauce by stirring together the rest of the soy sauce with the vinegar, sugar, wine or Sherry, and 2 tbs. water. Set aside.

Heat a little oil in a wok or frying pan. Fry the peanuts for 1-2 minutes until golden and toasted, then set aside. Add a little more oil to the pan and stir-fry the pork for 3-4 minutes until browned but not completely cooked. Set aside.

Add a bit more oil to the pan and stir-fry the sprouts for 5-6 minutes, adding 1 tbs. of water to provide steam. They should be bright green and tender, but not too soft. (If the pan seems dry, add a little more oil.) Tip in the ginger, garlic, and chili flakes. Sizzle for 1 minute, then add the sauce and the pork along with any juices. Stir-fry for a few minuets until the sauce thickens and the pork is cooked through. Scatter with the peanuts and drizzle with the sesame oil to serve.

2 Comments Post a comment
  1. Virginia Henke #

    We really enjoyed this dish! The German in the family thought it was outstanding!

    February 12, 2020

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  1. Sprouts with Pork and Peanuts — GoodFood for US – Sarah's Attic Of Treasures

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