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{This post is sponsored by Smithfield! I’ve used their Marinated Fresh Pork Loin Filet in these yummy quesadillas.}
I made us a quick and easy Sunday dinner!! I can’t wait for you to try my 20 Minute Cranberry Orange Stir Fry. Stir frys are great for busy weeknights. Enjoy this recipe to keep you fueled through your week!
Ingredients
- Extra virgin olive oil
- Smithfield Original Recipe Marinated Fresh Pork Loin FiletÂ
- Chopped fresh gingerÂ
- Broccolini or broccoli floretsÂ
- Sweet Thai chili sauceÂ
- Low-sodium soy sauceÂ
- CinnamonÂ
- GingerÂ
- Frozen cranberriesÂ
- 3-4 clementinesÂ
- Fresh cilantroÂ
- Roasted cashewsÂ
- Toasted sesame seedsÂ
- Kosher salt and pepper
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?
You can make a stir fry with any vegetables you have on hand… kale, red onions, shallots, broccoli, carrots, spinach etc and top with added protein like salmon, shrimp, chicken or pork! To garnish, just add cherry tomatoes, basil, avocado, parmesan cheese or dried cranberries. With this recipe, I reduced the ingredients to make a special stir fry and to highlight Smithfield pork loin.
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 zest… 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?
Maybe serve it up with a side of this coconut rice or maybe this toasted sesame rice? Then finish with a good Sunday night dessert like my new favorite pumpkin cake! Yes, let’s!
Have a great Sunday!!
20 Minute Cranberry Orange Stir Fry.
Servings: 6 Servings
Calories Per Serving: 182 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Instructions
- 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, 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!
wow I like eat.
Thanks!
This is my first time to your website – recipes all look delicious and I am going to try them. I have a question about this one. The recipe calls for 1/2 teaspoon ginger but doesn’t say where to add the ginger. In the instructions it says to add pepper, but the ingredients list doesn’t include pepper. Should the 1/2 teaspoon ginger be pepper (sounds like a lot of pepper); or should the pepper in the instructions be the 1/2 teaspoon ginger? Thanks…Lisa
Hi Lisa! So sorry for the confusion. There is no pepper in the recipe, but the ginger is added after the pork. Let me know if you have other questions. Hope you love this recipe!
Quick, easy and healthy are the best words in a recipe–EVER! These photos are absolutely incredible. While I don’t eat pork, I would love to try this with a couple fo swaps!
I wish more of your readers would try before leaving a comment. I made this tonight and it was AMAZING. The sweet chili sauce and tart cranberry just sing in your mouth. 10 stars!
Yes!! I so do too. I’m glad you did Jane!! Thank you so much I couldn’t be happier you liked it!!
I so agree!! Cranberries could be a food group for me, so I knew I had to make this!
I tried making this last night but kind of winged it with what I had and it was delicious! I used thin cut pork chops since that is what I had, added garlic, and used whole berry cranberry sauce that was leftover in the fridge! I loved the sweetness of the clementine and cran sauce with the spicy stcs! Served it over brown rice. Love the cashews on top – definitely needed some crunch with this dish!
My husband & I both loved it and ate every bit! Will be making again for sure! Thanks Tieghan!
So happy you loved it! Thank you!
Another fine meal! With apologies to your sponsor, Smithfield marinated can’t be purchased where I live. Will cook this again.
Awesome! Thanks David!
Big fan — but I think your sponsor might be curious about the quesadilla comment! And I concur with Pat…where’s the orange?
PS – I definitely see the orange in the photo! Also wanted to follow up by saying this is the best food blog I’ve encountered …ever. I adore your photos, and I also adore your perfectionism! That aspect of your writing, I find irresistibly enduring. Please keep that up…I love how you worry about things…that human element keeps me coming back every single day.
ENDEARING! Holy smokes…
Hey Betsy!! So sorry, I left the oranges out of the ingredient list by mistake.The recipe is fixed now. Please let me know if you have questions. Thank you! 🙂
I was unable to figure out why it is called Cranberry Orange Stir Fry. No orange listed in the ingredients. Am I crazy?
Hey Pat! SO SORRY! I just forgot to ad the oranges to the ingredient list. They are there now. Please let me know if you have any other questions. Thank you! 🙂
Thank you for a very prompt fix! One of my very favorite flavor combinations is cranberry and orange. This made my mouth water looking at the great pictures. I am a family of one but I think I can modify it (servings) to meet my needs. I am really glad I came across your site. Much to read and try!!!!
Thank you! That means so much. Thrilled you loved the recipe! 🙂
Can’t wait to try this!!
Yay! I hope you love it Sara, thanks!!
This sounds absolutely amazing!
Thank you Ginny!
This stir fry sounds so delicious. I can picture it as a go to recipe for weeknight dinners since it doesn’t take long to make.
Yes perfect for weeknight dinner! Thank you Andrea, I hope you love this one!
And I was thinking this was the best fall I’ve ever had–lol.
It was so miserable hot this summer–I’m really enjoying this fall.
Had our first frost yesterday but then up in low 60’s.
Stir fry looks bright and healthy–something I need in my life.
Awesome! I hope you love it Nancy, thank you!
This sounds absolutely delicious! And looking forward to your holiday recipes!
Thank you Rhian!!
Now that is one sweet looking dish…very festive too, although I won’t let that stop me from making it! I even have a tenderloin in the freezer just begging for me to use it! 😉
Perfect!! Thank you Tim!