This Honey-Orange Glazed Pork Stir Fry will quickly become a weekday favorite for your entire family!
Here is a delicious sweet and savory Honey-Orange Glazed Pork Stir Fry to add to your weeknight rotation!!!
I am in love with the flavors in this dish. It has an umami flavor, a touch of citrus, and a sticky-sweetness from the honey. This recipe is definitely a crowd-pleaser that the whole family can enjoy. If your kiddos are sensitive to spice like mine are, just leave out the Sriracha! I do this and just top mine with a few squeezes once I plate the stir fry 🙂
Simply served with some steamed rice and broccoli, you’ll have a delightful dinner on the table in no time that the whole family will love! Enjoy!!
Honey-Orange Glazed Pork Stir Fry

Ingredients
For the Honey Orange Glaze
- 1/4 cup coconut aminos
- 1/2 tsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 inch fresh ginger, peeled and finely grated
- zest of half an orange
- 1/4 cup fresh squeezed orange juice
- 1 tbsp sriracha hot sauce
- 1/4 cup Nature Nate’s 100% Pure, Raw & Unfiltered Organic Honey
For the Pork
- 1.5 lbs pork tenderloin, cut into 1/2 inch cubes
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 tbsp avocado oil
- 1.5 tbsp tapioca flour
- 1 cup diced white onion
- 2 cloves garlic, minced
- steamed rice, for serving
- steamed broccoli, for serving
Instructions
For the Honey Orange Glaze
- In a small bowl, combine the coconut aminos, sesame oil, rice vinegar, ginger, orange zest, orange juice, sriracha and honey. Whisk until well combined and set aside.
For the Pork
- In a large bowl, add the pork tenderloin, salt, pepper, 1 tbsp of the avocado oil and tapioca flour. Toss to coat.
- Heat a nonstick skillet over medium high heat with the remaining 3 tablespoons of avocado oil. When the skillet is hot, spread the pork into a single layer and let cook, undisturbed, until it is crisp and browned on one side, about 3 minutes. Flip pork and continue to cook until crisp on the other side, about 3 more minutes. Using a slotted spoon, transfer the browned pork to a plate and set aside while you prepare the rest of the stir fry.
- In the same skillet, add the onion and garlic. Cook, stirring, scraping up any of the brown bit until the onions are tender, about 3 minutes. When the onions are tender, add the pork and any of its juices back to the skillet. Pour the sauce into the skillet and toss until well-combined. Bring stir fry to a simmer and let cook, stirring, allowing the sauce to thicken until the pork is well-coated, about 4 more minutes.
- Serve with rice and steamed broccoli. Enjoy!
25 Comments
Carissa
January 14, 2021 at 1:32 amMade this tonight but subbed pork for shrimp and it was so yummy! The sauce was the right amount of sweet and perfect kick with the Siracha. Easy week night meal! Loved this Alex!
Wendy
December 17, 2020 at 12:19 amAbsolutely delicious! This is my second time making this recipe and it does not disappoint. Thanks Alex for another great recipe!
Betsy Enriquez
December 13, 2020 at 11:08 pmDid your kids eat it with the Siracha or did you omit for them? Trying to decide if my Texas little ones can handle the ‘heat’…
Alex
December 14, 2020 at 4:10 pmI recommend omitting the sriracha– and then just topping adult bowls with it!
Megan H
December 9, 2020 at 11:20 pmI just went to make this, I have been excited about it all day. I have the pork cut and everything. BUT come to find out we’re out of sriracha. UGH. Can I sub anything?? Please say yes lol
Alex
December 10, 2020 at 10:58 pmyes just add some crushed red pepper flakes!
Mary
December 9, 2020 at 1:12 amHoly Bananas, Alex! This was delish! My whole family adores EACH AND EVERY ONE of your asian dishes, but this might be our new fave! We’ve added it to the regular rotation already! Thanks for giving such great weeknight inspiration!
Alex
December 9, 2020 at 1:22 pmyay!!! that’s great news!!
Carla
December 6, 2020 at 9:24 pmThis, like the other reviews, is truly delicious! Even my 16mo baby loved it and ate her whole plate. I made some additional roasted veggies I had on hand to go with and I can’t wait to make it again!
Jane Howell
December 1, 2020 at 4:20 amCan I use chicken instead of pork?!
Alex
December 1, 2020 at 1:55 pmcertainly
Monica
November 22, 2020 at 2:08 amThis sauce was excellent!!! I will definitely make again
Kayla
November 18, 2020 at 1:51 amThis was so yummy!!! Can’t wait to make it again! Super easy too! HIGHLY recommend.
Andy
November 17, 2020 at 11:08 pmTasted wonderful and it was fun to make, though not a midweek item for me. Unless you have chopped pork tenderloin in cubes and chopped veggies prepped already.
Alex
November 18, 2020 at 12:07 amGlad you liked the flavors! Prepping ahead is always a win!
Emily Reed
November 17, 2020 at 10:52 pmCould I use olive oil? I’m out of avocado oil.
Alex
November 18, 2020 at 12:07 amyes!
Ashley Quintana
November 25, 2020 at 3:27 pmHow many servings does this make?
Alex
November 25, 2020 at 4:18 pm4!
Margaret Daniel
November 17, 2020 at 1:19 amThis was amazing! Everyone loved it and my teenage boy and husband fought over the last bit left.
Nicole
November 15, 2020 at 1:40 amThis was so yummy! I used chicken instead because I didn’t have pork on hand, and it was just as delicious!
Grace
November 14, 2020 at 8:44 pmCould we sub arrowroot in place of tapioca flour?
Ousetrouve.net
November 14, 2020 at 7:07 amI want to try this recipe too. It looks really beautiful.
Dani
November 13, 2020 at 5:56 pmHey Alex! Love your recipes. Do you think you could sub chicken for this recipe? Thank you in advance (:
Alex
November 14, 2020 at 2:34 pmabsolutely!!!