Sweet & Spicy

I had a bit of pork tenderloin left over from the recipe I made I my last post. I decide to make a quick stir fry and throw in some shrimp too, why not?  The whole dish came together quickly, didn’t use a ton of ingredients and had such great flavor – a perfect busy weeknight dish!

To start with I whisked together honey, sriracha and rice vinegar. I set it aside.

Next I heated oil in a large skillet over medium high heat. I added strips of pork tenderloin in a single layer.  I seasoned with salt and pepper and let the pork cook for 3 minutes, flipped cooked another 3 minutes.  I removed the pork from the skillet and kept it warm.

Next I added a bit more oil to skillet. I then placed shrimp in the skillet.  I cooked the shrimp for 2 minutes and flipped to cook another minute.  I removed the shrimp from the pan and placed it on the plate with the pork.

I then added garlic and ginger to the skillet and let it cook for 30 seconds when it became fragrant.

Then I added the reserved sauce to the skillet. I brought the sauce to a boil and cooked stirring for 2 minutes.  

I lowered the heat to medium low and added the pork and shrimp back to skillet and mixed with the sauce.  I let everything cook for 5 minutes stirring occasionally.

I served the stir fry over rice with steamed broccoli.

How did it taste: What a flavor punch in the mouth!  The sweetness of the honey played nicely with the spiciness of the sriracha.  And that sauce really complimented the pork and shrimp.  I have to warn though, this recipe had great flavor but was incredibly spicy, so if you are not one for spice, this recipe is not for you!

Sweet and Spicy Pork and Shrimp
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Ingredients
  1. ½ cup honey
  2. ¼ cup sriracha sauce, or less depending on how much spice you want
  3. 1 TB rice wine vinegar
  4. 2 TB canola oil, divided
  5. ¾ LB pork tenderloin, cut into ¼ inch x 3 inch strips
  6. ¾ LB shrimp, shells removed
  7. Salt and pepper
  8. 5 cloves of garlic, minced
  9. 2 inch knob of ginger, minced
Instructions
  1. Mix together honey, sriracha and rice wine vinegar. Set aside.
  2. Heat 1 TB of the oil in a large skillet over medium high heat. Add pork strips in a single layer and season with salt and pepper. Cook for 3 minutes and flip and cook another 3 minutes. Remove from skillet and keep warm. Cook the pork in batches if necessary.
  3. Add remaining 1 TB of oil to the skillet. Add shrimp and cook for 2 minutes, flip and cook another 1 minute. Remove from skillet and place with the pork.
  4. Add garlic and ginger to the skillet. Cook for 30 seconds until fragrant and add the sauce to the skillet. Bring to a boil cook stirring for 2 minutes. Lower heat to medium low and add pork and shrimp back to the skillet. Stir occasionally for 5 minutes.
  5. Serve over rice.
Notes
  1. serves 3-4
Cooking with Rosemary http://rosemarycooking.com/