Pork Tenderloin Skillet - Oregon Valley Farm

Pork Tenderloin Skillet

Pork Tenderloin Skillet

This low carb skillet has some amazing flavor and is a wonderful, nutrient packed way to enjoy pork tenderloin. You could eat this as an entire meal, as is, or add some rice, quinoa or riced cauliflower. 


  • 2 Tbsp toasted sesame oil
  • 2 Tbsp coconut aminos, divided
  • 2 tsp dry red wine
  • 1 tsp cornstarch, divided
  • 1 pound pork tenderloin, cut into strips
  • 1/2 cup chicken bone broth
  • 2 Tbsp avocado oil
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • 1 red bell pepper, cut into 2″ chunks
  • 1/2 small onion, sliced thin
  • 1 lb asparagus, trimmed and cut into 2″ pieces
  • 1/2 tsp sea salt or pink Himalayan salt
  • Sesame seeds *optional for garnish
1. Combine the sesame oil, 1 Tbsp of the coconut aminos, wine and 1/2 tsp cornstarch in a large bowl. Add the pork tenderloin and mix so the pork is covered well with the sauce. 
2. In a small bowl, combine the remaining coconut aminos and cornstarch plus chicken bone broth. Set aside. 
3. Heat a skillet over high heat. Add the avocado oil and then garlic and ginger; sauté for just about 30 seconds.  
4. Add the sauce covered pork to the skillet and cook for about 3 minutes until browned. 
5. Add the vegetables and and cook until they start to become tender. 
6. Add the broth mixture and salt. Bring to a boil and let cook for a few minutes until the sauce starts to thicken.
7. Garnish with sesame seeds *optional

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