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Pork tenderloin is ideal in a stir-fry because it cooks so quickly and stays tender and juicy. Food & Wine’s Justin Chapple combines it with crunchy celery and hot chiles for a dead-simple and deliciously spicy weeknight dinner with minimal ingredients. Slideshow: More Stir-Fry Recipes 

March 2017


Read the full recipe after the video.

Recipe Summary test

25 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • In a medium bowl, toss the pork with the soy sauce and season generously with pepper. Refrigerate for 15 minutes.

  • Heat a large cast-iron skillet until smoking, then add 1 tablespoon of the oil. Add the pork and cook over high heat, undisturbed, until browned on the bottom, about 2 minutes. Stir-fry until the pork is just cooked through, about 2 minutes more. Transfer to a plate.

  • In the skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the celery and chiles and stir-fry over high heat until the celery is crisp-tender, 2 to 3 minutes. Return the pork to the skillet, season with salt and pepper and toss to combine. Serve immediately.

Serve With

Steamed rice.