I made us a quick and easy Sunday dinner!!
Stir fry is one of my go-to meals on busy nights, OR on nights when I’ve got a lot of veggies to use up in my fridge. When making stir fry, I toss my veggies, my meat and a little oil in a skillet, add soy sauce and DONE…easy, tasty, healthy dinner! Sometimes we all just need a recipe like this in our back pockets, you know?
Today I’m sharing my very fall inspired 20 minute cranberry orange stir-fry. This honestly is just SO GOOD. It’s sweet, tangy and just slightly spicy… and ahh, did I mention it’s ready in just twenty minutes? Yes, totally serious!
I feel like a lot of you my might question the cranberries happening in this dish, but don’t, they give this sweet stir-fry the tanginess it needs. Promise, it is perfect! I paired the cranberries with some bunches of broccolini and tossed them together in a sweet soy-chili sauce (a sweeter sauce is a must to balance the very tart fresh cranberries). Then I mixed everything together with this delicious marinated pork loin. I love stir frying pork loin because it’s such a quick cooking meat that easily pairs well with most flavors. It stays moist on the inside while caramelizing on the outside, thanks to the high heat from the skillet. It’s also a welcomed switch of from chicken, which I will be the first to admit, I totally over use.
Of course, I serve pretty much all of my stir-fry recipes with a side of rice. It’s what my dad used to serve us as kids, and well, I actually can’t think of a better side. OKOK, I supposed noodles would be really good too, so if that’s more your thing, go for it! 🙂
I have major Sunday night plans for this dinner…and a good movie on the couch. How about you guys? What has your weekend been filled with?
I’m starting to get slightly nervous because it has yet to really snow here, and the temps are very unusually warm for this time of year. I mean, put it this way, this time last year we probably had at least a good three or four inches of snow on the ground, and it definitely was not sixty and sunny. Our local forecaster for the mountains says we’re not going to see any real storms until around the 20th of November or so. Wow, I hope the storms get here in time for Thanksgiving, I can’t imagine our Thanksgiving tradition of cutting down our Christmas tree happening without at least a foot of snow on the ground! I’m going to go out there and say that this is by far the most bazaar start to November that I’ve ever experienced here in Colorado.
I should probably just be happy that I’m not covered in snow, because eventually it will come. And you know that by the end of January I will be so over it. BUT, I maybe kind of sort of, want to start thinking Christmassy things!! I know, I know, let’s just celebrate Thanksgiving and then move on to Christmas. I am trying, but I can’t help it. I am a Christmas freak through and through.
Anyway, my weekend has been good, and I am excited for the week to come! New Thanksgiving recipes to share!!
In the meantime though, let’s all agree that a good Sunday night dinner is needed, and that this stir fry should probably be on your must make list, if not tonight than some night this week for sure. Sound like a plan?
Have a great Sunday!!
20 Minute Cranberry Orange Stir Fry.
- 2 tablespoons olive oil
- 1 pound Smithfield Original Recipe Marinated Fresh Pork Loin Filet cut into bite size pieces
- 1 tablespoon chopped fresh ginger
- 2 small bunches broccolini or broccoli florets
- 1 1/4 cups sweet Thai chili sauce
- 1/3 cup low-sodium soy sauce
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1 cup fresh or frozen cranberries
- 3-4 clemintines peeled
- handfull of fresh cilantro chopped
- roasted cashews and toasted sesame seeds for serving
Heat a large skillet over high heat and add 1 tablespoon olive oil. When the oil shimmers, add the pork and cook for 4-5 minutes, stirring once or twice until browned all over. Slide the the pork out onto a plate.
In the same skillet, add the remaining tablespoon olive oil and the ginger, cook 30 seconds or until fragrant. Add the broccolini and cook for 5 minutes or until tender. Add the sweet thai chili sauce, soy sauce, cinnamon, pepper and cranberries. Slide the pork back into the sauce. Bring the the mix to a boil and cook until thickened and the cranberries burst, about 5-8 minutes. Remove from the heat and stir in the oranges and cilantro.
Serve the stir-fry over a bed of rice and garnish with oranges, cashews and sesame seeds. Enjoy!
PS. I may just start adding cranberries to everything 1) they are incredibly healthy and 2) they make everything prettier!