Ingredients:

  • 1 lb pork tenderloin, sliced into thin 1-inch medallions
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp toasted sesame oil
  • 0.5 tsp white pepper
  • 0.5 cup freshly squeezed orange juice
  • 1 tbsp fresh orange zest
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp fresh ginger, finely grated
  • 2 cloves garlic, minced
  • 1 tsp cornstarch
  • 2 tbsp avocado oil
  • 1 large bell pepper, sliced into strips
  • 2 cups broccoli florets
  • 3 green onions, sliced

Instructions:

  1. Marinate the pork. In a medium bowl, toss the sliced pork tenderloin with 1 tablespoon soy sauce, 1 tablespoon cornstarch, sesame oil, and white pepper. Note: This creates the protective velvet layer.
  2. Rest the meat. Let the pork sit for 10–15 minutes. Wait until the cornstarch is absorbed and the meat looks glossy.
  3. Whisk the sauce. In a small bowl, combine the orange juice, zest, 2 tablespoons soy sauce, rice vinegar, honey, ginger, garlic, and 1 teaspoon of cornstarch.
  4. Heat the pan. Add 1 tablespoon of avocado oil to your wok or skillet over high heat until the oil shimmers and barely wisps smoke.
  5. Sear the first batch. Place half the pork in the pan in a single layer. Cook 2-3 mins until golden and crisp on the edges.
  6. Sear the second batch. Remove the first batch, add more oil if needed, and repeat with the remaining pork. Note: Crowding the pan makes the meat boil instead of sear.
  7. Sauté the vegetables. Add the remaining oil, then toss in the bell pepper, broccoli, and green onion whites. Stir fry 3-4 minutes until colors are vibrant and edges are tender.
  8. Recombine the ingredients. Return the pork to the pan with the vegetables.
  9. Glaze the dish. Give the sauce a final whisk and pour it over the ingredients. Toss constantly for 1 minute until the sauce thickens into a velvety glaze.
  10. Garnish and serve. Sprinkle the green onion tops over the pan and serve immediately.