Mongolian Pork

This irresistible Mongolian pork perfectly balances sweet and savory!

Tender strips of pork tenderloin are coated until crispy and then bathed in a rich, glossy sauce. It has notes of ginger, garlic, and toasted sesame. 

I served it over a bed of fluffy rice that soaked up all that delicious sauce. I’m already planning to make this again next week.

Who needs takeout when you can create restaurant-quality dishes at home? 

Why You’ll Love This Mongolian Pork

Quick & Easy: This 30-minute recipe requires minimal prep work and basic pantry ingredients. It’s perfect for busy nights.

Packed with Flavor: The combination of sweet brown sugar, savory soy sauce, and aromatic ginger creates an irresistible flavor.

Budget-Friendly: Pork tenderloin is often more affordable than other premium meats. The recipe stretches one pound to feed 4-6 people when served with rice.

Crowd-Pleaser: The familiar Asian-inspired flavors appeal to both adults and kids. It’s a guaranteed hit.

Ingredients

• Pork Tenderloin: The most tender cut of pork. Sliced thin, it cooks quickly and stays juicy.
  
• Cornstarch: It creates a crispy coating on the pork and helps thicken the sauce when combined with liquids.
  
• Vegetable Oil: It’s ideal for stir-frying at high temperatures without burning.
  
• Garlic and Ginger: Fresh aromatics provide the classic Asian flavor base.
  
• Low-Sodium Soy Sauce: It adds umami and saltiness without overwhelming the dish.
  
• Dark Brown Sugar: It creates a rich caramel flavor and helps achieve that signature glossy sauce.
  
• Green Onions: They add fresh crunch and mild onion flavor.
  
• Sesame Oil: A little goes a long way. Always add it at the end of cooking to preserve its flavor.
  
• Sesame Seeds (optional): Toasted seeds add visual appeal and subtle crunch. 

How to Make Mongolian Pork

This pork is almost as easy as ordering takeout! 

1. Prepare the pork. In a mixing bowl, add the thinly sliced pork tenderloin. Toss with the cornstarch until each piece is evenly coated.

2. Cook the pork. Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the pork in a single layer. Cook for 3-4 minutes without moving the pork to allow it to brown and become crispy. Flip the pork and cook for an additional 2-3 minutes until the other side is browned. Remove the pork from the skillet and set aside.

3. Sauté the aromatics. In the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds, stirring constantly, until fragrant.

4. Make the sauce. Pour in the low-sodium soy sauce, dark brown sugar, and water. Stir well to combine and bring the mixture to a simmer, allowing the sugar to dissolve.

5. Combine the pork and sauce. Return the cooked pork to the skillet, along with the sliced green onions. Toss everything together to coat the pork evenly in the sauce. Cook for an additional 1-2 minutes or until the sauce has thickened slightly and the pork is heated through.

6. Finish the dish. Remove the skillet from heat and stir in the sesame oil for added flavor.

7. Serve. Serve the dish hot over steamed rice. Garnish with sesame seeds and extra sliced green onions for a fresh finish.

Tips for the Best Mongolian Pork

Follow these tips for restaurant-worthy pork! 

• Freeze it up. Place pork tenderloin in the freezer for 20-30 minutes before slicing to make it easier to cut into thin, uniform pieces.
  
• Thicken it up. For a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the simmering sauce.
  
• Work some batch bliss. Cook pork in small batches to prevent overcrowding and ensure proper searing.
  
• Try tasty variations. Substitute chicken or beef for pork, or add vegetables like bell peppers and broccoli for extra nutrition.
  
• Make it a meal. Serve over steamed jasmine rice, coconut rice, or noodles with a side of stir-fried bok choy or a green salad.
  
• Get ahead of the game. Slice pork and mix sauce ingredients separately up to 24 hours in advance for faster cooking.

How to Store

If you have leftover pork, here’s how to store it to enjoy it again.

To Store: Place the cooled pork in an air-tight container and refrigerate for up to 4 days. Keep the sauce and meat together to maintain flavor and moisture.

To Freeze: Transfer completely cooled Mongolian pork to a freezer-safe container or zip-top bag and freeze for up to 3 months. Remove as much air as possible from the container before sealing to prevent freezer burn.

To Reheat: Microwave in 30-second intervals, stirring between each interval until heated through. You can also reheat in a skillet over medium heat for 3-4 minutes, adding a splash of water if the sauce is too thick.