Pork And Pineapple Stir Fry Recipe

Pork And Pineapple Stir Fry Recipe


For the Rice:
  • 1 C. Brown Rice
  • 1 tsp. olive oil or butter
  • 2 C. water

For the Stir Fry:
  • 2 C. fresh pineapple from 1 whole pineapple
  • 1 ½ pounds pork loin roast
  • 1 Tbs. olive oil
  • 2 Tbs. soy sauce
  • 1 tsp. ground ginger
  • 3 cloves garlic, peeled and minced
  • 2 Tbs. fresh lime juice
  • 3 Tbs. fresh parsley, chopped (optional)
  • Kosher salt and freshly ground pepper, to taste

For the Rice:
  1. Cook rice in a large saucepan by sautéing rice over medium heat with a teaspoon of olive oil (or butter) for 1 minute.
  2. Increase heat to high and pour the water over the rice.
  3. Bring the water to boiling. Cover and reduce heat to low. Simmer rice for 20-30 minutes, or until rice is tender and the water is mostly absorbed; stirring occasionally. (Only a teaspoon or two of water should remain.)
  4. Fluff rice with a fork, and let stand covered until ready to serve.

For the Stir Fry:
  1. Peel and core the pineapple. Cut remaining fruit into 1 inch chunks. Set aside.
  2. Trim any fat from the pork tenderloin. Slice the tenderloin into ½-inch thin strips, about 2-inches long.
  3. Heat olive oil in a large skillet over medium heat for about a minute, or until hot.
  4. Once the oil is hot, add pork and sauté it for 3-5 minutes, stirring frequently, until pork is cooked through.
  5. Add the soy sauce, ginger, and garlic to the skillet, stirring to coat.
  6. Add pineapple to the pan, and continue stirring for 30 seconds.
  7. Remove from heat, and stir in the lime juice.
  8. Serve pork mixture over a bed of brown rice with a wedge of lime. Sprinkle chopped parsley over top, if desired.

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