Fine Cooking Magazine - November/December 2020

Servings: 4

Who needs take-out? Here, quick cooking pork tenderloin is the perfect protein for an easy weeknight stir-fry. The sweet napa cabbage marries beautifully with the mellow pork and the sweet and salty hoisin sauce ties it all together.

Ingredients

1 lb. pork tenderloin, cut into 1/4-inch-thick strips (about 3 inches long)
1 tsp. kosher salt; more to taste
3 Tbs. hoisin sauce (I like Lee Kum Kee brand)
2 Tbs. soy sauce
1 Tbs. balsamic vinegar
3 Tbs. canola or peanut oil
2 tsp. minced garlic
6 cups napa cabbage, cut into 1-1/2-inch pieces (about 3/4 lb.)
1 red bell pepper, cored, thinly sliced, and cut into 2- to 3-inch lengths
1/4 cup thinly sliced fresh chives

Nutritional Sample Size based on four servings
Calories (kcal) : 290
Fat Calories (kcal): 130
Fat (g): 15
Saturated Fat (g): 2
Polyunsaturated Fat (g): 3.5
Monounsaturated Fat (g): 8
Cholesterol (mg): 65
Sodium (mg): 1190
Carbohydrates (g): 12
Fiber (g): 3
Protein (g): 26

Preparation

In a large bowl, season the pork with 1/2 tsp. of the salt. In a small bowl, mix the hoisin sauce, soy sauce, and vinegar.
Heat 2 Tbs. of the oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Add the pork and cook, stirring, until it browns and loses most of its raw appearance, about 2 minutes. Transfer to a plate.
Add the remaining 1 Tbs. oil to the skillet. Add the garlic, and once it begins to sizzle, add the cabbage and pepper. Sprinkle with the remaining 1/2 tsp. salt and cook, stirring, until the cabbage starts to wilt, about 2 minutes.
Add the hoisin mixture, the pork, and half of the chives and cook, tossing, until heated through, about 1 minute. Let sit for 2 minutes off the heat (the cabbage will exude some liquid and form a rich broth), toss well again, and serve sprinkled with the remaining chives.

Serve with simple white rice.

(21 ratings) Read Reviews

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Reviews (21 reviews)

Hassab | 06/24/2020
I agree with other posters, this is really easy and delicious. I was out of soy so I used Worcestershire (which negated the need for adding something spicy) and made 50% more of the hoisin mixture because I love hoisin (also a fan of Lee Kum Kee). Came out very flavorful and is definitely a sauce I will find more uses for. I could see how people would want nuts but it was still delicious without them.
BeginnerCookLisa | 03/29/2020
Absolutely delicious and very, very easy. Read the reviews and added nuts. Only had hazelnuts - they were a really nice addition. Also added pineapple - which ended up being the star of the meal. Paired with a nice riesling.
covecreek | 04/03/2017
Marinating is good idea for more flavor. Added cashews for crunch & doubled the sauce. A little heat makes the dish. I Served with coconut jasmine rice. Easy and fast dish. Teens loved this dish.

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What We're Cooking Now

Name: Hoisin Pork with Napa Cabbage
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb. pork tenderloin, cut into 1/4-inch-thick strips (about 3 inches long); 1 tsp. kosher salt; more to taste; 3 Tbs. hoisin sauce (I like Lee Kum Kee brand); 2 Tbs. soy sauce; 1 Tbs. balsamic vinegar; 3 Tbs. canola or peanut oil; 2 tsp. minced garlic; 6 cups napa cabbage, cut into 1-1/2-inch pieces (about 3/4 lb.); 1 red bell pepper, cored, thinly sliced, and cut into 2- to 3-inch lengths; 1/4 cup thinly sliced fresh chives