Ingredients:

  • 1.5 lbs pork tenderloin, sliced into 1/4-inch thick medallions
  • 2 tbsp cornstarch
  • 1 tbsp low sodium soy sauce
  • 1 tsp toasted sesame oil
  • 1/2 cup fresh orange juice
  • 1 tbsp orange zest
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tsp chili flakes
  • 1 tsp cornstarch
  • 2 cups broccoli florets
  • 1 red bell pepper, thinly sliced
  • 2 tbsp neutral oil
  • 3 green onions, sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. In a medium bowl, toss the sliced pork tenderloin with 2 tablespoons of cornstarch, 1 tablespoon of soy sauce, and sesame oil. Ensure every piece is evenly coated and let sit for 10 minutes to velvet.
  2. In a separate small bowl, whisk together the orange juice, orange zest, 3 tablespoons of soy sauce, honey, rice vinegar, grated ginger, minced garlic, chili flakes, and 1 teaspoon of cornstarch to create the sauce.
  3. Heat 1 tablespoon of neutral oil in a large skillet or wok over high heat. Add the pork in a single layer and sear until golden and crisp on both sides. Remove pork from the pan and set aside.
  4. Add the remaining 1 tablespoon of oil to the pan. Stir fry the broccoli florets and red bell pepper for 3-4 minutes until tender-crisp.
  5. Return the pork to the skillet. Pour the sauce over the mixture and toss constantly for 1-2 minutes until the sauce thickens and coats the ingredients in a glossy sheen.
  6. Garnish with sliced green onions and toasted sesame seeds before serving.