Brussels Sprout and Pork Tenderloin Stir Fry

Brussels Sprout and Pork Tenderloin Stir Fry 4.50/5 (6 votes)

A little deviation from the standard stir fry components makes tonight's meal anything but ordinary! Brussels sprouts are not a typical ingredient, but when combined with carrots and nice browned pork, they are the star of the meal. Or is the star the sauce that brings it all together? You be the judge.

White Rice



  • 3/4 cup basmati rice
  • 1 1/2 cups water


  1. Place rice and water in a small pot.
  2. Bring to a boil, reduce to a simmer, cover.
  3. Let cook for 20 minutes (if using brown, follow package directions for cooking time), remove lid, and fluff with a fork.

Nutritional Information

Serving Size 75g Calories 150 Fat 0 Sat Fat 0 Sodium 0 Carbs 35 Sugars 0 Fiber Protein 3.

Brussels Sprouts and Pork Tenderloin Stir Fry



  • 1 1/2 tablespoons oyster sauce, or hoisin sauce
  • 1 1/2 tablespoons low sodium soy sauce
  • 1 tablespoons rice wine vinegar
  • 1 1/2 tablespoons water
  • 1 tablespoons cornstarch
  • 1 tablespoons olive oil
  • 1/2 pound brussels sprouts, trimmed and halved
  • 1/2 cup carrot, sliced into very thin rounds
  • 1/4 cup red onion, diced
  • 1 tablespoons olive oil
  • 3/4 pound pork tenderloin, cut into bite-sized pieces
  • kosher salt and pepper, to taste
  • 2 cloves garlic, sliced
  • 1 tablespoons ginger, peeled and minced


  1. Combine oyster sauce (or hoisin), soy sauce, rice vinegar, water, and cornstarch in a small bowl and set aside.
  2. Heat olive oil in a large skillet over medium high heat until it begins to shimmer. Add brussels sprouts, carrots, and onions.
  3. Cook for 3-4 minutes or until slightly browned on the edges. Add 2 tablespoons water, cover, and let cook another 3-4 minutes or until crisp but tender. Transfer to a plate and tent to keep warm.
  4. Wipe the skillet with a paper towel and add olive oil. Heat over medium high heat. Once it begins to shimmer, add the pork.
  5. Sprinkle with salt and pepper and let cook until well browned and no longer pink in the center.
  6. Stir in garlic, and ginger. Cook just a minute or two.
  7. Add in reserved brussels sprouts, carrots, pork, and oyster sauce mixture.
  8. Stir well and bring to a low simmer. Let cook for a minute or two to thicken.
  9. Serve over rice noodles or white rice.

Nutritional Information

Per Serving: Calories 483 Fat 20 Sat Fat 4 Sodium 699 Carbs 25 Sugars 5 Fiber 6 Protein 50.


KID NOTE: The big kids ate every bite. My picky eater was served portions of carrots, brussels sprouts, and pork (without the sauce), and a side of rice.

VEGETARIAN TIP: Replace the pork with additional vegetables.

GLUTEN MODIFICATIONS: Skip the oyster sauce and soy sauce. Add 1 teaspoon of sesame oil, 1 teaspoon of honey, and 1/4 cup tamari.


  1. tra4859 says:

    I couldn’t find the oyster sauce and felt like there was just something missing. I think this may be it but a little extra salt did the trick. My 5 year old liked it my 3 year old ate his rice and the pork. 🙂 We’ll make it again.

  2. jboone says:

    We really enjoyed this meal and we will be making it again, but we doubled the veggies and doubled the sauce.

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