Stir-Fry Norway Vegetable Mix Topped with Marinated Pork Tenderloin recipe Article
Happy New Year, Darlings!
Yes, I know it’s a little early to be cracking open the bubbly; however, I wanted to share with you my last recipe for 2025. It is a gather it all together stir-fry recipe that involves using up some to those frozen vegetable we keep pushing to the bottom of the freezer after one or two serving, depending of the size of the bag. Yeah, you know you do it too.
Today, I went a little wild and gathered together some green onions, ginger root, frozen green beans, a bag of Birds Eye Steam fresh Brussels Sprouts and a half bag of Birds Eye Normandy Blend, Frozen Vegetables. With these food items I wanted to see just what type of stir-fry meal I could make ( not the mention making needed room in the freezer).
Adding some rice and a port tenderloin into to group, I must say that the resulting stir-fry mean was the best one I ever created. So with no more delay, below is my Stir-Fry Norway Vegetable Mix Topped with Marinated Pork Tenderloin recipe.
Stir-Fry Norway Vegetable Mix Topped With Marinated Pork Tenderloin
Ingredients
- 1 2 to 3 lbs., port tenderloin,
- 2 tablespoons of sweet soy sauce
- Special shit seasoning
- 3 cups white rice, cooked
- 30 oz. Birds Eye Normandy Blend, Frozen Vegetables Mix
- 2 cup Fresh or frozen Green Beans, snapped in thirds
- 1 10.8 oz. bag Birds Eye Steam Brussels Sprouts
- 4 to 5 green onion with leaves and bulbs, cut ½ inch in length
- Foot 2 ½ to 3 inches ginger root, roughly chopped with skin on
- 1/4 cup roasted sesame oil
- 3/4 cup vegetables broth
- 2 tablespoons sweet soy sauce
- 2 tablespoons sweet and sour sauce, and more to drizzle on meat
Directions
- Rinse and pat dry port tenderloin, then lightly seasoned with Special shit seasoning on all sides
- In a zip lock bag add sweet soy sauce
- Add the pork tenderloin, seal and toss to coat meat on all side, set aside, but toss on each side every 15 minutes for one hour.
- While meat is marinating heat an extra large skillet with the roasted sesame oil
- When sesame oil is heated add ginger root and cook for about five minutes to soften, stir frequently
- Add green onions, cook stir frequently for another five minutes until tender
Return to the marinated meat
Because there it is no flipping involved, the best way to roast the pork tenderloin is to put it in-between a rotisserie rack and then place the rack in a rotisserie oven to roast the meat for 35 minutes ( I use a Ronco Rotisserie Oven,) However, follow your rotisserie oven directions. You can also roast it is the regular oven on 425 F for 25-30 minutes. Or airs fry it at 380° F for 10 minutes. Then flip the tenderloin over and continue cooking for 8-16 more minutes it.
Back to ginger and onion mixture in the skillet
- Add ½ cup of the vegetable broth and cook to a boil and mixture aromas smell fills the air
- In the meantime defrost frozen vegetable and drain off as much water as possible
- Add all vegetables and sweet and sour, cook to a high boil on medium heat about 10 minutes, then reduce heat to a simmer, until vegetable and broth mixture cook down to a sauce, but too the thick.
- Serve with rice on the bottom, stir=fried vegetable on top of it, and 10 thinly slices of pork tenderloin on top the vegetable
- Then drizzle bottled sweet and sour sauce on top of the meat, topped with a sprinkling of white sesame seeds.
A Widescreen Online Review Plus Recipe@2025
Stanley and I sincerely wish for you a very wonderful 2026.
Until next year,
Chow, Darlings