Forget bland and boring pork dishes! This Quick Black Pepper Pork recipe packs a punch of flavor with the perfect balance of salty soy sauce, crisp-tender asparagus and of course, plenty of cracked black pepper. Best of all, you need just 5 ingredients and 30 minutes to whip up the most tender pork tenderloin to ever hit your lips.
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If you’ve tuned in to Instagram Stories, you’ll know that pork tenderloin makes a weekly appearance at our house. It’s seasoned simply with salt, pepper and garlic powder, then roasted and glazed with my go-to Thai sweet chili sauce for one seriously lip-smacking transformation from humble “other white meat” to family favorite entrée.
My dear Sweet and Sour Pork Tenderloin, I don’t want to be the bearer of bad news, but you have some serious competition in the dinner department. And we all have Justin Chapple to thank for putting the “tender” in “tenderloin!”
Justin and I met awhile back at the Aspen Food & Wine Festival and I’ve been a fan of his fresh and approachable take on cuisine ever since. His cookbook, Just Cook It! serves up 145 recipes with an emphasis on ease, from Caramelized Peach French Toast Casserole and Chicken Enchilada Stacks to Ravioli Lasagna and Free-Form Apple Tart.
As a working mom of 4, you better believe that I am all for meals that are easy, fast, fresh and totally family-friendly.
But in all my years of cooking, never had I ever thought of slicing a pork tenderloin lengthwise then into small pieces before cooking it. Mind legit blown.
The result is the most tender pork I have ever tasted—in a restaurant or in my home kitchen. Toss in some crisp asparagus and a hearty portion of freshly cracked black pepper and you have a 30-minute meal that tantalizes your taste buds and takes the stress out of dinner prep.
Besides cooking oil, you need just five simple ingredients for this pork stir fry recipe. I like to garnish the dish with toasted sesame seeds and sliced scallions, but these are totally optional.
- Pork tenderloin: This lean cut of pork is perfect for stir-frying as it cooks quickly and remains tender. Slice the tenderloin thinly against the grain to ensure maximum tenderness.
- Low-sodium soy sauce: I find using regular soy sauce can often result in overly salty dishes, so I prefer opting for a low-sodium variety. If you’re gluten-sensitive, tamari sauce is a great alternative.
- Cornstarch: Not only does it help to thicken the sauce, but it’s also my go-to ingredient for tenderizing meat. Similar to my recipe for Mongolian beef, this recipe stars an abridged version of a classic Chinese cooking technique called velveting.
- Black pepper:I recommend using freshly ground black pepper for the best flavor, but pre-ground pepper works in a pinch (and the results will be just as delicious!). Adjust the amount according to your taste buds.
- Asparagus: I love the crunch and hint of sweetness asparagus brings to this stir-fry. But don’t be afraid to mix it up! Swap it out for broccoli, bell peppers or snap peas. Just be sure to adjust the cooking time based on the vegetable you choose.
- Vegetable oil: Because we’re cooking at high heat, it’s essential to use an oil with a high smoke point. I prefer vegetable oil because of its neutral flavor, but canola or peanut oil also work. Avoid using olive oil because its lower smoke point may lead to a bitter taste.
See the recipe card for full information on ingredients and quantities.
- Cut the pork. Use a sharp knife and try to slice it as thinly and evenly as possible. This ensures quick and even cooking.
- Let it marinate. In a large bowl, mix the pork with the soy sauce, cornstarch, black pepper and a pinch of salt. Allow it to marinate for at least 15 minutes to allow the flavors to penetrate the meat. For even more flavor, you can marinate it for up to 30 minutes.
- Cook the pork. Heat a large skillet over high heat. Add 2 tablespoons of the vegetable oil and swirl to coat the pan. Add the pork and spread it into an even layer. Cook the pork, undisturbed, until it is browned on the bottom, 3 to 5 minutes, then continue cooking the pork while stirring for an additional 2 minutes.
- Using a slotted spoon, transfer the pork to a plate.
- Cook the asparagus. Add 1 tablespoon of vegetable oil to the pan and reduce the heat to medium-high. Add the asparagus and a pinch of salt and cook, stirring, until the asparagus is crisp-tender, about 3 minutes.
- Return the pork to the pan and cook, stirring, until hot, about 1 minute.
Serve this with steamed coconut rice or your favorite Asian-style noodle. Or, complete your feast with my favorite Cauliflower Fried Rice with Pineapple!
- Stir-frying is a fast cooking method so have everything prepped and ready to go before you fire up the flames.
- When slicing the pork tenderloin, aim for thin and uniform slices. This ensures that it cooks quickly and evenly.
- Test to make sure your oil is hot before you begin cooking. You can test it by dipping the end of a wooden spoon into the oil – if bubbles form around it, the oil is ready to go. This is important for achieving perfectly seared pork slices.
- Avoid overcrowding the pan, which can lead to steaming instead of browning. If you need to, cook the pork in batches.
- Taste the dish as you go and adjust the seasoning levels to suit your preferences. Add more black pepper for extra kick or soy sauce for a saltier flavor.
Frequently Asked Questions
While the pork is best served immediately after cooking for optimal flavor and texture, you can prepare the ingredients in advance to save time. However, I recommend cooking the pork just before serving to ensure it’s hot and fresh.
While marinating the pork adds flavor and helps tenderize the meat, you can still make a delicious dish without it. However, I highly recommend marinating the pork for at least 15 minutes to enhance its flavor and texture.
Yes, you can use frozen asparagus if fresh is not available. Simply thaw the frozen asparagus before cooking and adjust the cooking time as needed. Keep in mind that frozen asparagus may be slightly softer in texture compared to fresh, but it will still work well in the recipe.
- Caramelized Pork and Broccoli
- Pork Potstickers with Citrus-Soy Dipping Sauce
- Slow Cooker Balsamic Honey Pulled Pork
- Blackberry Jam Meatballs
- Sweet and Sour Roast Pork Tenderloin
- Easy Pork Fried Rice
Ingredients
- 1 (1-pound) pork tenderloin
- 3 Tablespoons low-sodium soy sauce
- 1 Tablespoon cornstarch
- 1 Tablespoon freshly ground black pepper
- 3 Tablespoons vegetable oil, divided
- 1 pound asparagus, cut into 1-inch pieces
- Sliced scallions, for garnishing
- Toasted sesame seeds, for garnishing
Instructions
- Using a sharp knife, cut the pork tenderloin in half lengthwise then cut it crosswise into thin slices.
- In a large bowl, mix the pork with the soy sauce, cornstarch, black pepper and a pinch of salt. Let stand for 15 minutes.
- Heat a large skillet over high heat. Add 2 tablespoons of the vegetable oil and swirl to coat the pan. Add the pork and spread it into an even layer. Cook the pork, undisturbed, until it is browned on the bottom, 3 to 5 minutes, then continue cooking the pork while stirring for an additional 2 minutes. Using a slotted spoon, transfer the pork to a plate.
- Add the remaining 1 tablespoon of vegetable oil to the pan and red the heat to medium-high. Add the asparagus and a pinch of salt and cook, stirring, until the asparagus is crisp-tender, about 3 minutes.
- Return the pork to the pan and cook, stirring, until hot, about 1 minute.
- Serve the pork garnished with sliced scallions and sesame seeds.
Kelly’s Notes
- Test to make sure your oil is hot before you begin cooking. You can test it by dipping the end of a wooden spoon into the oil – if bubbles form around it, the oil is ready to go. This is important for achieving perfectly seared pork slices.
- Avoid overcrowding the pan, which can lead to steaming instead of browning. If you need to, cook the pork in batches.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe from Just Cook It! (Houghton Mifflin Harcourt, 2018). Reprinted with permission from author Justin Chapple.
I would give this more stars if I could. This is one of the best and easiest recipes I’ve tried in a long time. Don’t be daunted by the amount of pepper called for. its perfect, even for children. I served it over rice.
I’m so thrilled to read this, Marianne!
Delicious!! We’ve made this several times now. Quick & easy (and versatile – add whatever veggies you have on hand) We have served with rice, rice noodles, salad & mashed potatoes and all are great sides!!
Thanks so much for your review, Kathleen!
This recipe is my favorite for pork tenderloin!! We absolutely love it and make it frequently! Thanks Kelly!