Food Recipes

Lemon Pepper Pork

Posted by angeladawn1220 on

I will never get tired of take out fake out meals! There is nothing better than filling a bowl with all my favorite flavors of Chinese take out and settling in on the couch for the latest Netflix release! I love creating my own versions of my favorite take out orders because not only is it a healthier option, it’s also much more affordable! This lemon pepper pork is sooo yummy! I love the heat of the pepper with the freshness of the lemon paired with the sweetness of the honey. The pork tenderloin is the perfect cut of meat for this dish along with some mushrooms and snap peas. This one will be on your repeat list once you try it!

Lemon Pepper Pork
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Lemon Pepper Pork

Recipe by Saturday Dinners with Ang
0.0 from 0 votes
Course: Food RecipesCuisine: Asian FusionDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

25

minutes

Ingredients

  • *For the Pork*

  • 1 1/2 lbs 1 1/2 Pork Tenderloin (about 1 1/2 loins)

  • 1 tsp 1 Salt

  • 1 tsp 1 16 Mesh Black Pepper or freshly cracked black pepper

  • 3 Tbsp 3 Corn Starch or Arrowroot Starch

  • 3 Tbsp 3 Avocado or Olive Oil

  • *For the Pan Sauce*

  • 1/3 cup 1/3 Chicken Stock

  • 1/3 cup 1/3 Soy Sauce or Coconut Aminos

  • 1/3 cup 1/3 Freshly Squeezed Lemon Juice + Zest of 1 Lemon

  • 2 1/4 Tbsp 2 1/4 Honey

  • 1 tsp 1 Ginger Paste or Minced Ginger

  • 1 tsp 1 Toasted Sesame Oil

  • 1/2 tsp 1/2 Fish Sauce

  • 3 3 Cloves Minced Garlic

  • 1/4-1/2 tsp 1/4-1/2 Red Pepper Flake

  • *Stir Fry Add ins*

  • 8 oz 8 Sliced Mushrooms

  • 8 oz 8 Sugar Snap Peas

  • 1 1 Yellow Onion Diced

  • 2 Tbsp 2 Corn Starch or Arrowroot Starch + 2 Tbsp Water for Slurry

  • Sliced Green Onions and Toasted Sesame seeds for Garnish

Directions

  • To begin, slice your pork tenderloin in strips and add to bowl with S&P, corn starch and avocado oil. Coat well and allow to sit for 15 minutes
  • Preheat skillet to medium/high. Add 2 Tbsp olive oil or avocado oil and place pork in skillet. Allow to brown on one side about 3 minutes. Flip and brown on the other about 3 minutes. Remove from skillet and place on plate
  • Whisk together all ingredients for pan sauce and set aside
  • Dice onion and place in skillet. Sauté until just turning translucent. Add mushrooms and hit them with some salt to draw out the moisture
  • Once mushrooms are cooked down, add your snap peas and toss for about 2 minutes. Add your pork back to the skillet and add the pan sauce. Stir well to combine. Bring pan sauce to low boil
  • In a small container with lid, add your corn starch and water. Shake well. Add to pan and allow pan sauce to bubble until thickened.
  • Serve your lemon pepper pork over rice and garnish with your favorite toppings.

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