Name: Mongolian Pork
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 Servings
Cuisine: Asian
Ingredients: 1 lb pork tenderloin; 0.25 cup cornstarch; 2 tablespoons canola oil; 4 clove garlic; 1 tbsp ginger; 0.5 cup low-sodium soy sauce; 0.333 cup dark brown sugar; 0.25 cup water; 2 green onions; 0.5 tsp ground black pepper; 2 teaspoons sesame seeds

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Mongolian Pork

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Ingredients

Warning0 allergens identified

Mongolian Pork

1 lb pork tenderloin

¼ cup cornstarch

2 tablespoons canola oil

4 clove garlic

1 tbsp ginger

½ cup low-sodium soy sauce

⅓ cup dark brown sugar

¼ cup water

2 green onions

½ tsp ground black pepper

2 teaspoons sesame seeds

Instructions

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Instructions

Cut the pork tenderloin into 1/2 inch pieces.

Add the cornstarch to a large zip top bag; Add the pork pieces to the bag and seal it, making sure to remove the excess air.

Shake the bag to coat the pork in the cornstarch.

Use a slotted spoon to remove the pork pieces, shaking off excess cornstarch, and transfer to a plate.

Add the canola oil to a large skillet over medium-high heat. When the oil is shimmering add the pork pieces in an even layer being careful not to overcrowd the pan. You can cook the pork in batches if you need to.

Cook the pork for 4-5 minutes the flip the pork and cook for an additional 2-3 minutes or until the internal temperature is 140°F.

Transfer the pork to a clean plate and set aside.

In the same skillet, add the garlic and grated ginger. Cook for 30 seconds until fragrant.

Add the soy sauce, brown sugar and water and stir to combine.

Bring the sauce to a simmer. Add the pork and sliced green onions to the skillet.

Cook for 3 minutes. The sauce will thicken as it cooks.

Serve over rice and sprinkle with sesame seeds for garnish.

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Nutrition

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Tips & Tricks (5)

Slice Against the Grain 🔪
Cut the pork tenderloin against the grain into thin strips before cooking to ensure maximum tenderness and better sauce absorption in this quick-cooking dish.
Cornstarch Slurry Secret ✨
Mix cornstarch with equal parts cold water to create a smooth slurry before adding to the sauce—this prevents lumps and creates a perfectly glossy, sticky coating that clings to the meat.
Two-Stage Cooking Method 🍳
Sear the pork strips at high heat until golden to lock in juices, then remove and set aside before building the sauce, finishing with quick tossing—this prevents overcooking while maintaining a caramelized exterior.
Brown Sugar vs White Sugar 🍯
Use dark brown sugar for deeper molasses notes and richer complexity; its moisture content also helps create the signature sticky sauce better than white sugar would.
Fresh Ginger and Garlic Timing ⏱️
Add minced garlic and ginger to the hot oil for 30 seconds before building the sauce base to bloom their flavors without burning, creating a more vibrant and balanced taste.