Yield 1-2 servings
Prep Time 10 minutes
Total Time 25 minutes
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 pure 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
Directions
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!
