Tender juicy pork loin is cooked in a skillet with fresh vegetables and finished in an easy thai basil sauce all in under 30 minutes! This thai basil pork skillet is the perfect quick and easy weeknight meal that the whole family will love!
I have been on a roll with fresh basil lately.
That recipe for Orange Basil Butter Sauce over fish that I posted earlier this week has been heavy on our dinner rotation lately.
So has BHHY's Red Wine Pasta. So good.
Then there is the Pineapple Basil Thai Chicken recipe that was the inspiration behind today's Thai Basil Pork Skillet.
I mean who wouldn't like juicy pieces of chicken in an easy thai sauce with fresh herbs and melted all together with sweet pineapple juice???
And that's exactly what this new recipe does too.
I mean the pineapple is replaced with sweet bell peppers and the chicken is replaced with tender and juicy pork tenderloin pieces which makes the taste different, yes.
BUT.... the base is the same. A quick and easy skillet meal in 30 minutes that uses homemade thai sauce and fresh ingredients.
I don't know about you but I want more recipes like this!
I used Smithfield Slow Roasted Golden Rotisserie Tenderloin from Walmart for my juicy slices of pork.
It's easy to work with when I need a quick dinner on the table fast and it always turns out juicy and tender every. single. time. Their marinated fresh pork selection has a bunch of different flavor options so I am sure that everyone can find the perfect flavor for their family.
I also grabbed a giant handful of fresh basil leaves, two purdy bell peppers, and a colorful onion to complete the huge skillet full of dinner.
Eating it by itself is a great idea, but so is a bed of rice or quinoa. Cooks choice.
*Bonus points* for this recipe because this thai basil pork skillet can be repurposed easily into lunch the next day!
- 2 tablespoon coconut oil
- 1 Pork Tenderloin, sliced into "coins"
- 2 bell peppers, sliced
- ½ purple onion, chopped
- handful fresh basil leaves, roughly chopped
Thai Basil Sauce:
- ⅓ cup chicken broth
- 3 tablespoon liquid aminos
- 2 tablespoon coconut sugar
- 1.5 tablespoon GF fish sauce
- 1 tablespoon GF worcestershire sauce
- 1 tablespoon lime juice
- 1 tablespoon chili paste, optional
- 1-2 teaspoon corn starch
- Heat the oil in a large skillet over medium heat until melted and hot. Place the pork pieces in the bottom of the skillet, cover, and allow to brown.
- While the pork is cooking, slice your vegetables and make your sauce. To make your sauce, combine all your sauce ingredients together in a small mixing bowl EXCEPT the cornstarch. Set aside the sauce.
- Once the pork pieces are cooked on one side (about 10 minutes), flip over to cook the second side. Once fully cooked, add in the vegetables and sauce, stir, and allow to cook for 5 minutes.
- Add in the cornstarch and basil leaves last. Stir the pork skillet continuously while the sauce slightly thickens. Remove from heat and serve warm over rice or quinoa.
Nutrition Information:Yield: 4 Serving Size: 4 people
Amount Per Serving: Calories: 460
Thanks for stopping in friends!