Stir-Fried Pork Tenderloin with Bell Peppers and Cauliflower Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender slices of pork tenderloin stir-fried with colorful bell peppers and served over fluffy cauliflower rice for a quick Whole30 meal. This asian fusion-inspired whole30 (low carb, gluten free) ready in about 30 minutes pairs thinly sliced pork tenderloin, coconut aminos, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Asian Fusion cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 1 lb thinly sliced pork tenderloin and season with 1 tsp sea salt and 1/2 tsp black pepper. Stir-fry for 4-5 minutes until pork is browned and cooked through. Remove pork from skillet and set aside.
  2. Step 2: In the same skillet, add 3 minced garlic cloves and 1 tbsp freshly grated ginger, sauté for 30 seconds until fragrant.
  3. Step 3: Add 1 large sliced red bell pepper and 1 large sliced yellow bell pepper, stir-fry for 4-5 minutes until vegetables are tender-crisp.
  4. Step 4: Return the cooked pork to the skillet and pour in 3 tbsp coconut aminos and 1 tbsp sesame oil. Stir to combine and cook for another 2 minutes until everything is well coated and heated through.
  5. Step 5: Meanwhile, in a separate pan over medium heat, sauté 3 cups cauliflower rice for 4-5 minutes until tender but not mushy.
  6. Step 6: Serve the pork and peppers over the warm cauliflower rice, garnished with 2 sliced green onions.

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Frequently asked questions

How long does Stir-Fried Pork Tenderloin with Bell Peppers and Cauliflower Rice take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Pork Tenderloin with Bell Peppers and Cauliflower Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced pork tenderloin from drying out.

Can I substitute ingredients in Stir-Fried Pork Tenderloin with Bell Peppers and Cauliflower Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Pork Tenderloin with Bell Peppers and Cauliflower Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Stir-Fried Pork Tenderloin with Bell Peppers and Cauliflower Rice low carb?

Yes — this recipe is tagged low carb, gluten free, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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