HERB

Flavor Engine  ·  Machine-Generated  ·  Empirically Delicious

Sign in
Aloha, Pork! The Pineapple Express Route hero image

Aloha, Pork! The Pineapple Express Route

Sliced Pork Tenderloin Stir-Fried with Pineapple, Local Veggies, and Macadamia-Soy Glaze over Jasmine Rice

30 minutes
Serves 4
DinnerHawaiianDairy-freeShellfish-free
Herb's take

Inspired by Hawaii's signature sweet-savory dance, this stir-fry teaches you the wonders of nut-infused sauces and the secret speed of the tenderloin. Fast, fresh, and unapologetically colorful.

Ingredients

Yield
4

Instructions

  1. 01
    Rinse the jasmine rice in several changes of water until it runs mostly clear, then cook according to package instructions. Fluff and keep warm.
  2. 02
    In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, 1 tablespoon water, and the cornstarch until smooth. Set aside.
  3. 03
    Heat a large wok or skillet over medium heat. Add macadamia nuts and toast, stirring, until fragrant and golden, about 3 minutes. Remove and set aside for garnish.
  4. 04
    Increase the heat to high. Add 1 tablespoon neutral oil. When shimmering, add half the pork slices in a single layer. Sear without moving for 1 minute, then stir-fry until just barely cooked, about 1 more minute. Remove to a plate. Repeat with remaining pork, adding more oil as needed.
  5. 05
    Add the sesame oil and remaining neutral oil to the pan. Toss in the ginger and garlic, stirring constantly for 20 seconds until aromatic.
  6. 06
    Add onion, bell pepper, carrot, and snow peas. Stir-fry for 2 minutes until vegetables are bright and just starting to soften.
  7. 07
    Add pineapple chunks and continue stir-frying for 1 minute. The pineapple should get a bit of caramelization but still hold its shape.
  8. 08
    Return pork and any juices to the pan. Give the soy sauce mixture a quick re-stir and pour over everything. Stir constantly until the sauce thickens and coats, about 1 minute.
  9. 09
    Turn off the heat. Stir in half the scallions.
  10. 10
    To serve, divide jasmine rice among four bowls. Top with generous helpings of stir-fry. Sprinkle with toasted macadamia nuts and remaining scallions.

Want your own recipe?

Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.