The tender pork loin and sweet juicy pineapple chunks are a perfect pairing in this stir fry. I felt like we were eating the rainbow too. It’s just so colorful! You’ve got the yellow from the pineapple, purple from the cabbage, red from the bell pepper and green from the baby bok choy making it a feast for the eyes. The sauce is sticky and nicely complements the pork tenderloin, pineapple and vegetables, but it doesn’t overpower their flavors.
Stir fry recipes are going to become a staple in my house now that my toddler seldom naps and my baby is on the move. Stir frying is a Chinese method of cooking that involves quickly cooking meat and vegetables over high-heat in a wok or large frying pan with just a little bit of oil. The cooking process is quick and easy. Therefore, it’s going to become a popular weeknight meal cooking method in my house.