We've all been there. You get home at the end of a busy day, and you need to eat now. Today, we have a recipe that we make over and over again, and we can get it on the table in less than 15, but it's really all about the prep.
This chili-rubbed pork stir fry is healthy and delicious and everyone's favourite. Baking this pork loin is so easy. Cook it tonight so you can get it on the table tomorrow night. Cut up the vegetables and store in the fridge.
Tomorrow, you get home, fire up your stove and follow the recipe. This is one you'll want to memorize by heart...
- Serves 6 – 8Servings
- 1 (1-2 pound) boneless centre cut Manitoba pork loin, trimmed and tied
- 2 cups jasmine rice
- 2 tablespoons sesame oil
- 1/2 white onion, sliced
- 1 red pepper, sliced thinly
- 2 cups snow peas
- 1 cup bean sprouts
- 2 green onions, thinly sliced, to garnish
- Coarse salt and freshly ground pepper, to taste
- 1 teaspoon dried chili flakes
- 1/2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon crushed assorted peppercorns
- 1/2 teaspoon hot chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon canola oil
- 1/2 teaspoon coarse salt
- 1/3 cup toasted sesame seeds
For chili rub, heat nonstick skillet over medium heat. Add chili flakes, cumin, coriander and peppercorns; toast 1 to 2 minutes. Remove to small bowl; add chili sauce, soy sauce, oil, salt and mix well. Rub entire pork with spice paste and sprinkle with sesame seeds. Marinate 30 minutes at room temperature or up to 1 day in refrigerator.
Preheat oven to 350°F. Place pork roast in roasting pan, uncovered and cook 45 minutes or until internal temperature reaches 155°F. Let rest 5 minutes before slicing into 1/2-inch wide strips. Set aside.
Cook rice according to package directions. Set aside.
For stir fry, heat wok or heavy bottomed skillet, over high heat. Add oil and onion and stir fry for 5 minutes. Add pork, red pepper, snow peas and bean sprouts and stir fry 3 minutes. Transfer equal amounts rice to serving bowls, top with stir fry and sprinkle with green onion. Season with salt and pepper.
For gluten free, keep the soy sauce out of recipe. For vegetarian version, replace pork with firm crispy fried tofu or leave it off entirely.