The marinade on the pork for this stir-fry is absolutely amazing. The recipe calls for the pork to marinade in the refrigerator overnight, the best why I find is to combine the ingredients, slicing the pork and mixing completely in a bowl just prior to going to bed, keeping it in the refrigerator while going off to work. This way when you get home your pork is ready, and dinner can be done in 15 minutes. As the most time consuming part of this recipe is the marinading, and it worked its magic while you were working.
1/4 cup olive oil
1/2 cup fresh cilantro leaves, finely chopped
1 tbsp ginger, finely chopped
4 cloves garlic, finely chopped
1 pound pork tenderloin, thinly sliced
2 tbsps olive oil, divided
2 onions, thinly sliced
1 red bell pepper, thinly sliced
1 tbsp lime juice
1/2 cup fresh cilantro, chopped
4 servings of Paleo Cauliflower Rice
- Whisk together 1/4 cup olive oil, 1/2 cup finely chopped cilantro, ginger, and garlic in a large glass or ceramic bowl. Add the pork and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator overnight.
- Remove the pork from the marinade and shake off excess. Discard used marinade.
- Heat 1 tablespoon olive oil in a wok (large frying pan, if you do not have a wok) over high heat. Stir-fry pork in the hot oil until browned, about 10 minutes. Set pork aside.
- Add remaining 1 tablespoon oil to wok (pan); stir in onions until slightly softened, about 3 minutes. Stir in red bell pepper for 3 more minutes. Return pork to wok (pan). Add lime juice and 1/2 cup cilantro. Cook and stir until cilantro has wilted, about 1 minute.
Number of Servings: 4by