Teriyaki Pork Stir Fry

Teriyaki Pork Stir Fry


  • 1 tsp 12-16 oz. Pork Tenderloin
  • 2 Garlic cloves thinly sliced
  • 4 Tbsp NOOC Teriyaki Vinegar
  • 2 Tbsp orange peels juice reserved
  • 2 Tbsp Ginger peeled & grated
  • 4 Tbsp + 1/4 cup NOOC Garlic Extra Virgin Olive Oil
  • 1/2 cup all-purpose Flour
  • 6 Scallions cut in 1 inch strips
  • 2 cups Rice or Rice Noodles prepared as directed


  • Cut pork tenderloin in 1/2 inch slices. Put slices under plastic wrap or wax paper and pound with a meat mallet until about 1/4 inch thick. Cut against the grain into thin strips about 1 1/2 inches long.
  • Combine 4 Tbsp of the Garlic Extra Virgin Olive Oil, Teriyaki Balsamic Vinegar, ginger, orange juice and peels in a medium dish. Add pork tenderloin strips. Marinate for 1 - 4 hours in the refrigerator. Remove from marinade and reserve liquid. Pat pork dry with paper towels. Place flour into a ziplock bag and toss pork strips until they are lightly dusted. Discard excess flour.
  • Heat 1/4 cup Garlic Olive Oil in a frying pay and saut√© pork for a few minutes. Add scallions, garlic and the reserved marinade. Reduce to a sauce (2 - 4 minutes). Remove orange peels if desired.
  • Divide prepared hot rice or noodles onto four plates. Top with pork and sauce.

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