An easy pork stir fry is a quick meal with tender pork and lots of fresh veggies in a quick homemade pineapple sauce!
The whole family will love this recipe! Use your favorite veggies and pineapple chunks for a sweet tangy flavor.
Homemade Pork Stir Fry
Chinese take-out is one of my favorites and I love to recreate dishes at home!
Not only is it easy to whip up, but it can be tailored to what you have on hand! Add your favorite veggies and scoop it onto rice, over noodles, or even shredded lettuce for a flavorful and filling entrée that will have everyone asking for seconds!
And, leftovers? Yes, please! This recipe makes awesome leftovers to take to work or school the next day!
Either pork loin chops or pork tenderloin work well! Keep in mind that pork can be (and should be) a touch pink in the middle to keep it nice and tender.
Fresh or frozen will both work great! If using frozen, just run them under hot water to thaw (and drain well) them before adding to the recipe.
The star of the dish! A bit sweet, a bit savory and a lot delicious it’s made with ingredients you likely have on hand. If you’re not a fan of pineapple juice, orange juice can be used.
Stir fry is great because anything goes! Add mushrooms, bell peppers, onions, corn, zucchini, or water chestnuts to stretch this dish even further. If you prefer a spicier sauce, try adding some chili pepper flakes! Want less spice? Skip the sriracha!
How To Make Pork Stir Fry
Pork stir fry comes together in a flash, here’s a quick overview!
- Fry seasoned pork, then saute veggies (per recipe below).
- Simmer sauce and add a slurry to thicken.
- Return everything to skillet and simmer until heated through.
Serve piping hot on rice or noodles, with egg rolls or wonton soup!
Tips For Making Stir Fry
Good stir fry starts with good ingredients!
- Prep all ingredients before beginning, stirfry comes together quickly!
- Choose lean pork and cut into uniform strips. Do not overcook the pork or it won’t be tender.
- Sesame oil adds great flavor to this recipe and a little goes a long way. Ensure you’re using toasted sesame oil.
Delicious Take-Out Fake-Outs
- Easy Homemade Chow Mein – ready in under 30 minutes
- Beef and Broccoli – better than take-out
- Easy Beef Stir Fry
- Sesame Chicken – smothered in a sesame sauce
- Easy Mongolian Beef – almost famous
- Creamy Peanut Thai Noodles – quick & delicious
- Sweet and Sour Pork – loaded with fresh veggies
- Sesame Ground Beef Stir Fry
- Cabbage Stir Fry – vegetarian
Did you love this Pork Stir Fry recipe? Be sure to leave a rating and a comment below!
Pork Stir Fry
- 12 ounces pork loin chops or pork tenderloin cut into ½" strips
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil divided
- 4 cups mixed vegetables
- 4 cloves garlic minced
- 1 teaspoon ginger minced
- ⅔ cup canned pineapple chunks in juice *reserve juice for sauce
- ⅓ cup water
- ⅓ cup pineapple juice from pineapple chunks above or orange juice
- ¼ cup low sodium soy sauce
- 2 tablespoons brown sugar
- ½ teaspoon sriracha optional
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch for slurry
- Season pork with salt & pepper and toss with 1 tablespoon cornstarch. Refrigerate 15 minutes (while you prepare the remaining ingredients).
- Combine all sauce ingredients except cornstarch and set aside.
- Heat 1 tablespoon of oil over medium-high heat in a large pan. Stir fry pork in small batches until browned, (it does not need to be cooked all the way through). Remove from pan and set aside.
- Add more oil to the pan if needed and add vegetables. Stir-fry until tender-crisp, about 3-4 minutes. Add garlic and ginger and cook for 30 seconds or until fragrant. Remove the vegetables from the pan.
- Add the stir fry sauce and bring to a simmer.
- Combine 1 tablespoon cornstarch with 2 tablespoons water and whisk into the boiling sauce a little bit at a time to reach desired consistency.
- Add pork, pineapple and vegetables back to the pan and let simmer 2 minutes or just until heated through.
- Serve with rice or noodles.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Looks and sounds fantastic
I will be trying this tomorrow
I love the recipes thanks
This is by far the best stir fry I have ever tasted. I had most ingredients on hand plus mushrooms and bean sprouts but didn’t have pineapple or ginger. I also was a little light on the volume of vegetables.
I easily followed the recipe directions and cooked it up in my Chinese wok. I was simply overwhelmed by the taste of this recipe. It tasted delicious and the sauce was heavenly. It was so good I ate the entire stir fry at one sitting.
Next time I’ll add the pineapple chunks and ginger and a larger variety of vegetables.
I am so happy to hear you loved this recipe Ronald!
I have been cooking a long time and this was the best stir fry recipe I have ever made!!
Holly, I am really looking forward to making this recipe. I love your recipes and always check them out first. You seem to have the same taste as many of us who follow you! Thanks,
I am so glad you are enjoying the recipes Bonnie!
Just made this for my family in Australia, I can tell you my 26 and 18 year old sons who came in from work and school famished as always told them I would get them a early dinner and cooked this, lets just say they arent talking at the dinner table LOL
Its a hit with my boys !
I love this recipe. I have been cooking stir fries but this is unique to me to have pineapple in it and I LOVE it! Thank you for this delicious vegetable recipe.
Used your recipe for pork stir fry tonight. I loved the sauce but used white wine instead of the juice as I did not have juice but also did not want that much sweetness. The brown sugar was plenty. I skipped the pineapple as well (not a fan). It was delicious.
I made this for dinner last night!!! I had left over pork tenderloin and used it. It was delicious!We loved it! My husband and my 97 year old father had leftovers for lunch today! It will be a new dinner in my house!
Oh my word, lady! This is just packed with superb flavor. I substituted dry white wine for the water, and had to leave out the sesame oil, since Mama didn’t have any. The family is very happy with their dinner.
I have leftover pork tenderloin. How can I use it in your recipe?
You can use leftover pork by skipping the preparation and cooking of the pork in steps 1 and 3, and add your diced leftover pork in step 7. Enjoy Jae!
Made as directed. Exchanged roastersed red chili paste for siracha.(allgery). Very good.
I followed the instructions and the pork was sooo tender. For once I didn’t overcook the meat, and the sauce was excellent.
My best tasting stir-fry ever.
Yay!! That’s so awesome Susan, glad you loved it!
I made this for dinner tonight. My family and I loved it! Thanks!
I’m trying to read the recipe and the stupid ads keep popping up in the way. I hate it when people do this. There is nothing wrong with monetizing your site to make money but I can’t even read the recipe because the ad takes up half the page. And there is no X to get rid of it.
Hi Kelly, sorry that happened to you. We will take a look at that. There is always an x in the top right corner of the ad as well to remove it from your screen. Hope that helps!
Absolutely delicious and the best stir fry that I have ever made. This recipe was easy to put together, clear and concise directions, and adaptable to the additional vegetables that I had on hand. Only had crushed pineapple, so used the juice for the delicious sauce. There are very few choice Chinese/Asian restaurants available where we live, and I had almost given up attempting to try another stir fry recipe. I have made many of your recipes and enjoyed them, however this was the best yet. My husband commented that it was not only delicious, but also beautiful atop the pork fried rice that I had cooked. Thanks again Holly, for posting this and all of the other great recipes of yours.
It is delicious and so beautiful! My husband and I loved it!