Recipe by Chris Denzer
"Paleo stir-fry goodness!"
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finely chopped fresh cilantro leaves
finely chopped ginger
garlic, finely chopped
pork tenderloin, thinly sliced
olive oil, divided
onions, thinly sliced
red bell pepper, thinly sliced
chopped fresh cilantro
Thank you for a delicious recipe! We really enjoyed this. I added salt and pepper to the marinade and used the lime juice to deglaze the pan before adding the onions and peppers. Definitely use pork tenderloin as suggested in this recipe. It is so tender and delicious. A cheaper cut won't do this recipe justice. Cooking time for the pork will vary depending on how thin you slice it. Mine only took about 2-3 each side.
Everything was okay about this recipe and it was easy enough to fix. Followed directions exactly and served over boiled steam fried noodles. But it really needed a sauce for that and there is none with this recipe. Both hubby and I cleared our plates so it was a good dinner but this won't be a favorite.
I bought the pork pre-cut and had the onions also cut in a container in my fridge, so it turned out to be a very quick and easy evening meal. No left-overs.
Not as much flavor as I would have expected.
I'm not sure why it would take this here dish eight hours! It's delicious & thanks for the wonderful recipe :)
I have made this twice now and everyone loves it. It is a lot of prep but well worth it. I cut the meat the night before and let it marinade over night. After making it the 1st time I doubled the recipe so that there was some leftovers for lunch the next day.
* Percent Daily Values are based on a 2,000 calorie diet.
Cilantro and Pork Stir Fry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 162
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