Sweet Pepper Pork

This is weeknight stir-fry cooking at its most practical. Pork tenderloin cubed and browned in a wok with garlic, hit with soy sauce and liquid smoke, then tossed with sweet bell peppers and rice. The whole thing comes together in about 30 minutes of active cooking.

Starting with garlic in the hot oil flavors the entire dish from the bottom up. Let it turn just golden before the pork goes in. Browning the cubes thoroughly is key since tenderloin is lean, and that sear is where all the savory, caramelized flavor lives. Liquid smoke adds a smoky depth you’d normally need a grill for, and just a teaspoon does the job.

The sweet peppers only need 5 minutes covered in the wok. They steam in the soy sauce and meat juices, softening just enough to be tender but still snappy. Adding them late keeps their color bright and their texture interesting against the fully cooked pork.

Rice cooks separately in pork-flavored water, then gets stirred into the meat and peppers at the end. That light toss brings everything together without making it mushy.

Kitchen Tips

• Cut the tenderloin into uniform 1-inch cubes so they brown evenly. Uneven pieces mean some are overcooked while others are still pink.
• Don’t stir the pork constantly. Let each side sit against the hot wok to develop a proper sear.
• A teaspoon of liquid smoke goes a long way. More than that and the smokiness becomes harsh and artificial-tasting.

Variations

• Add sliced onions and mushrooms alongside the peppers for more vegetables.
• Swap soy sauce for teriyaki sauce for a sweeter, glazed version.
• Use chicken breast instead of pork for a lighter protein option.