Pork tenderloin is ideal in a stir-fry because it cooks so quickly and stays tender and juicy. This recipe combines it with crunchy celery and hot chiles for a simple and deliciously spicy weeknight dinner with minimal ingredients. Skip the hot by substituting 1 sliced red bell pepper.
How to make it
Combine the pork with the soy sauce in a medium bowl 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.
One 1-pound pork tenderloin, halved lengthwise and thinly sliced crosswise
3 tablespoons soy sauce
3 tablespoons canola oil
5 celery ribs, cut into 2-inch lengths and thinly sliced lengthwise
6 small dried hot red chiles