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Stir-Fried Pork and Sweet Peppers with Peanuts

4 to 6 Servings

45 minutes

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The flavors in this colorful stir-fry are a fantastic combination of savory, sweet, tangy, garlicky, spicy and nutty. Briefly marinating the sliced tenderloin means that the meat browns beautifully in the skillet and also adds flavor and moisture to an otherwise lean and mild cut. Balsamic vinegar may seem like an odd ingredient in a stir-fry, but it mimics the subtle sweetness, moderate acidity and maltiness of Chinese black vinegar and probably already is in your pantry. Serve with steamed white rice.

4 to 6



Don’t use a conventional (that is not nonstick) skillet. The pork will char and stick to the skillet instead of nicely browning.

45 minutes


  • pound pork tenderloin, trimmed of silver skin and sliced crosswise ⅛ to ¼ inch thick

  • 3

    tablespoons grapeseed or other neutral oil, divided


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Stephen P.
December 9, 2023
Slivered almonds
Wonderful. Beautiful to serve. But having a sensitivity to peanuts, we almost didn’t make this. We substituted roasted slivered almonds. Definitely a new favorite.
Jennifer B.
April 29, 2023
Yes, great!
I agree with other reviewers, only to say black Asian vinegar is now readily available. Just delicious.
Nicky G.
August 24, 2022
It is delicious and easy to make
Kirsten S.
August 13, 2022
fabulous flavor
This is a 10 and will become a go to recipe. Can't wait to serve it to friends and family! We made it with boneless skinless chicken breasts and look forward to making it with pork.
Craig S.
August 11, 2022
Fabulous recipe
This recipe shows the Milk Street philosophy of great cooking streamlined to perfection. The balance and proportion and ease of assembly were spot on. Brilliant!
Tracey K.

I’m a Milk Street newbie & after making this recipe, I’ve decided to invest in a year’s subscription after my free trial. I live in the SF Bay Area, which certainly helps in easily scrounging up ingredients like black vinegar. As for this recipe, the meat came out nice & velvety; the peppers & scallions were a nice counterpoint. I initially used only 2 TBS of chili-garlic sauce, found it wasn’t spicy enough and added the third afterward. (I don’t like things super spicy if that gives you an idea of how this recipe might suit you.) The fry sherry (not cooking sherry) added that certain taste you get with good Chinese takeout. Unlike such takeout, though, this dish wasn’t greasy. I used grape seed oil.

Kristy S.

This is a wonderful and easy weeknight meal. Easy to prep, and completely fool-proof to cook. Perfect balance of sweetness from the peppers, acidity from the vinegar, and warmth from the chili-garlic sauce (2.5 Tablespoons works best). The peanuts also provide a nice textural element. I made it exactly as written, and will definitely be adding it to the "regular rotation".

Martha O.

Made this tonight and thought it was easy and very tasty! I liked the use of pork tenderloin which is a very reasonable price at Costco. Love the touch of vinegar with the heat in the sauce. I will be making this again!

Bill H.

This was a hit in our house! Great combination of flavors and agree with Kristy that it's a perfect balance of sweetness, acidity and heat.

Laura L.

Very good, and it made good leftovers. I made this as a lower-carb meal, but we ended up with a lot of extra sauce, so I might recommend cutting down on the sauce if you're not serving with rice.

Cheryl R.

Delicious, colorful and super easy to make. It was a great use for pork tenderloin….something different!

christine d.

Wow, this was delicious! Pork loin isn't my favorite, but this recipe will go into our rotation.