Feb 24, 2013

Cilantro and Pork Stir Fry

allrecipes.com Cilantro and Pork Stir Fry

Don, the hubs, loves rice! He would be happy if I served anything with rice every night. Sadly for him, rice is not MY favorite, but I have figured out how to make it where I can enjoy it. He is very happy to enjoy his rice meals more often now.

This month with the allrecipes Allstar Ambassador program we are tackling faceless recipes again! Newly published recipes on the site don't have reviews or pictures. They stay that way until some brave soul gives it a try.  I didn't used to enjoy trying an unproven recipe. Afterall, the reason why I love allrecipes.com so much is for the reviews! It is a handy tool for finding fantastic recipes!

Since being a brand ambassador for allrecipes.com, I have learned to enjoy the challenge of trying recipes that are not rated or photographed. I've found some real winners, too, and this Cilantro Pork Stir Fry is one of them! The first time I made this there were NO leftovers! There were only 2 of us!! I only had one small serving that I enjoyed very much, but Don just kept on going back for more haha  I couldn't believe it when I went to clean up and there was nothing left for me to photograph!! So I had to make it again so I could give it a face on allrecipes.com and for this blog post.

It's not really a surprise we enjoyed this dish - Pork is my favorite protein. I love it!! And Pork Tenderloin is my absolute favorite cut - it is the Prime Rib of Pork (imo)!  Tenderloin is an expensive cut, but I purchase it when it goes on sale for $4.99/lb or less, making it a very affordable treat. 

A couple important tips when cooking with Pork: 
  • DO NOT overcook it!!  Pork should be a little pink in the center. It is okay. I promise! I know your meat thermometer might suggest otherwise, but many meat thermometers are incorrect since the USDA adjusted the safe cooking temperature for pork in 2011. Pork is safe to eat at 145 degrees internally. If you cook it to 140 degrees F. and let it rest for about 10 minutes, you'll be golden. 
  • DO NOT freeze it. Buy your pork fresh and cook it up from fresh. Freezing pork changes the texture and the flavor...not in a good way.
Cilantro Pork Stir Fry

1/4 cup olive oil
1/2 cup finely chopped fresh cilantro
1 tablespoon finely chopped fresh ginger
1 tablespoon garlic, finely chopped
1/2 teaspoon of salt
1/4 teaspoon pepper
1 lb pork tenderloin, thinly sliced
1 tablespoon olive oil
2 onions, thinly sliced
1 red bell pepper, thinly sliced
1 tablespoon fresh lime juice
1/4 - 1/2 cup fresh cilantro

  • Whisk together 1/4 cup olive oil, 1/2 cup cilantro, 1 tbsp ginger, 1 tablespoon garlic, salt, and pepper in a large bowl. Add sliced pork and toss to coat. Cover and refrigerate several hours or overnight. 
  • Remove pork from marinade and discard unused marinade. 
  • Heat 1 tablespoon olive oil in a wok or skillet over mid-high heat. Add pork and let it sear for 2-3 minutes and then turn over and sear other side for 2-3 minutes. Pork will be slightly pink in middle. Remove from pan and cover with foil.  NOTE: You might have to sear the meat in 2 batches if you don't have enough room in the skillet to add it all in a single layer. Also, the cooking time will vary depending on how the pork was cut. Thicker cuts will take longer.
  • Add 1 tablespoon lime juice to the pan to deglaze. Scrape up those yummy brown bits from the bottom of the skillet and then add the onions and peppers and cook until desired tenderness. Once the peppers and onions are to your liking, add the pork and cilantro and cook for about 1 minute - until the cilantro is wilted. Give it a taste and adjust the salt and pepper as needed to your liking.

I serve this over white rice. To make the rice to my liking, I melt 2 tablespoons butter and 1 tablespoon olive oil in a skillet over mid-high heat. I add 1 cup of rice and brown it slightly. Then I add 2 cups of water and 2 teaspoons of chicken base. Bring it to a boil. Then cover and reduce heat. Simmer for 15 mins. The rice should be a little moist at this point, but not standing in water. Uncover and give it a stir. Remove from heat until ready to serve. NOTE: If it is still too watery after 15 mins - recover and continue to cook for another 5 minutes.


  1. Ya know....Pork is not my favorite...but I never knew about not freezing it. AND you make it sound rather tasty!

    1. It was never my fave either because I was always overcooking it per my meat thermometer. Once I learned that chefs don't cook it to the USDA guidelines (this was before the USDA changed the safe temp guidelines), pork became my favorite! And pork tenderloin is simply amazing providing you don't overcook it. It melts in your mouth.

  2. Beautiful photo Marion! This dish looks so good. We love stir fry!

  3. I'm sure my sister will like your recipe because one of her favorite dish is Cilantro and Pork Stir Fry. I will try to cook it later. Thank you so much for sharing!

  4. Thanks for stopping by Hazel! I hope you like it! We really do - it has great flavor and is quick and easy!! ~Marion


Thank you so much for visiting and sharing your thoughts! Comments are moderated, so I don't miss anything. I like to read each and every one!

When you leave a comment on a blog post, please be aware that the comment is then public and visible to anyone who reads the comment section. Your email address is never shared or disclosed, but your name and comment will be visible to others. You may choose to leave your comment anonymously. It is highly recommended that you avoid leaving detailed personal information in your comments. For more information please read Life Tastes Good's Privacy Policy before leaving a comment > Life Tastes Good's Privacy Policy

I reserve the right to remove comments deemed as inappropriate, threatening, profane, or spammy without notice.

Thanks! I hope it's a great day!! ~Marion