Skip the take-out and enjoy this delicious Mongolian pork made easily at home. Tender chunks of pork tenderloin combined with a soy sauce and brown sugar sauce, for a flavourful, quick and easy dinner. Simply add some rice and a green vegetable for a great weeknight meal.

Mongolian pork in bowl with rice

Why I love this Mongolian Pork!

  • This is one of those back-pocket recipes, that comes together quickly. The unique sweet and salty sauce always satisfies when I’m craving a full flavour dinner.
  • You can set the pork to marinate in the morning to get a head start on supper or just let it marinate a short time if time is short.
  • Simply add a bit of rice and a green vegetable and dinner is done!

Ingredients and substitutions

Pork Tenderloin – you’ll just need a single pork tenderloin to start. Be sure to remove the silverskin and any visible fat before butterflying the pork. While this is Mongolian pork, you could easily substitute chicken or beef strips here.

Soy Sauce – I recommend low-sodium soy sauce, to avoid an overly salty dish.

Brown Sugar – you can use either dark or light brown sugar. I think dark brown sugar makes for a slightly more complex sauce, either one works well.

Ginger and Garlic – you can use fresh ginger and garlic or substitute both with an equal total amount of Ginger Garlic Paste (if you happen to have that on hand). You could also use fresh garlic and ginger paste or jarred garlic and fresh ginger. Use what you have or prefer.

Dried Red Chilis or Chili Flakes – for a touch of heat, add a couple of dried red chilli peppers or red chilli flakes. Omit if you prefer no heat.

Step-by-step photos

pork and marinade in plastic bag
1
coating marinated pork in cornstarch
2
adding pork to skillet
3
pork after browning
4
pork removed to a plate
5
thickening sauce with cornstarch
6
returning pork to the skillet with the sauce
7
finished Mongolian pork in skillet
8
  1. Place the pork pieces in a sealable bag or into a bowl and drizzle with marinade. Marinate 30 minutes to 8 hours.
  2. Dredge marinated pork in cornstarch.
  3. Add pork to a skillet with some hot oil.
  4. Cook pork until browned.
  5. Remove pork to a plate.
  6. Add the sauce to the skillet and bring to a boil, then add the cornstarch mixture to the sauce and cook until thickened.
  7. Return the pork to the skillet and cook with the sauce until re-warmed.
  8. Finished Mongolian pork in skillet.

Recipe tips

  • As noted above, you can marinate the pork anywhere from 30 minutes to 8-10 hours, so you can get a head start on dinner in the morning, if you like. Be sure to marinate the pork in the refrigerator.
  • Use a large skillet so the pork isn’t crowded as it browns. Otherwise, the moisture from the pork will steam the pork instead of browning it.
  • If the sauce tastes a bit strong for your taste, add a splash of more water to the sauce.
Mongolian pork in bowl with rice

What to serve with Mongolian Pork

I feel like a bit of white or brown rice is natural with this saucy pork dish, but noodles, such as rice noodles or similar Asian noodles would also be nice.

Beyond that, a green vegetable of some sort – broccoli, broccolini, bok choy or green beans would all be nice. I also like to do a quick vegetable stir-fry mix of onion, bell pepper and match-sticked carrots on the side.

Making ahead, storing and freezing

You can cut and marinate the pork pieces ahead, as noted above.

Store leftovers in an airtight container for 2-3 days or freeze for up to 3 months.

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Get the Recipe: Mongolian Pork

Skip the take-out and make this delicious Mongolian pork quickly at home. Flavourful strips of pork tenderloin are cooked with a soy and brown sugar sauce. Serve with rice and a vegetable for a quick and easy dinner.
5 stars from 6 ratings
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings

Ingredients

  • 1 lb. pork tenderloin, silver skin and visible fat removed

Pork Marinade:

  • 1 Tablespoon vegetable oil or canola oil
  • 1 Tablespoon soy sauce, low sodium recommended
  • 2 Tablespoons cornstarch

For pan frying:

  • 1/4 cup Cornstarch
  • 2 Tablespoons vegetable oil or canola oil, for frying

Mongolian Sauce:

  • 1/2 cup soy sauce, low sodium recommended
  • 1/4 cup water, plus more, if needed
  • 1/2 cup light or dark brown sugar, packed (I like to use dark brown sugar)
  • 1 Tablespoon fresh ginger, minced or ginger paste
  • 1 Tablespoon fresh garlic , minced (or use 2 Tbsp Ginger Garlic paste to replace both the ginger and garlic)
  • 2 dried red chili peppers, or 1/8 tsp red pepper flakes, optional

To thicken sauce:

  • 1 Tablespoon cornstarch
  • 1 Tablespoon cold water

Garnish:

  • Green onion, sliced
  • sesame seeds

Instructions
 

  • Prepare the pork tenderloin: With a sharp knife, cut the pork tenderloin in half lengthwise, into two pieces. Slice each piece crosswise into 1/4-inch wide strips. Place the pork into a sealable clean plastic bag or a shallow bowl.
  • Prepare the marinade: In a small bowl, mix together the oil, soy sauce and cornstarch as detailed in the marinade ingredients. Mix until smooth, then pour over the pork in the bag or bowl. *Note: marinade will be thick. It is intended to be more of a coating for the meat so that when it is dredged in the cornstarch in the next step, it will have something to stick to. Shake or toss to coat well. Seal bag (or cover bowl) and refrigerate for at least 30 minutes or up to 8 hours.
  • Dredge: Remove marinated pork to a bowl and sprinkle with the 1/4 cup of cornstarch until well coated.
  • Fry: Heat the cooking oil in a large skillet over medium-high heat until hot. Add the dredged pork pieces to the hot oil and cook the pork, turning regularly, until golden brown and cooked through. Remove the pork to a paper towel covered plate.
  • Make the Sauce: Mix the sauce ingredients together in a small bowl. Add to the same skillet over medium heat. Heat the sauce until it comes to a boil.
  • In a small bowl, mix together the cornstarch and water to thicken the sauce. Add to the simmering sauce and cook, stirring, until the sauce thickens.
  • Return the pork to the skillet with the thickened sauce and cook together until well coated and re-warmed.
  • Serve garnished with sliced green onion and sprinkled with sesame seeds.

Notes

    • You can marinate the pork anywhere from 30 minutes to 8-10 hours, so you can get a head start on dinner in the morning, if you like. Be sure to marinate the pork in the refrigerator.
    • Use a large skillet so the pork isn’t crowded as it browns. Otherwise, the moisture from the pork will steam the pork instead of browning it.Adjust the amount of added water as needed.
    • If the sauce tastes a bit strong for your taste, add a splash more water to the sauce.
Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You’ll also find step-by-step photos there, that you might find helpful.
Cuisine: Mongolian
Course: Main Course
Author: Jennifer Maloney
Serving: 1serving, Calories: 319kcal, Carbohydrates: 43g, Protein: 27g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.04g, Cholesterol: 74mg, Sodium: 1361mg, Potassium: 624mg, Fiber: 0.5g, Sugar: 27g, Vitamin A: 2IU, Vitamin C: 1mg, Calcium: 45mg, Iron: 2mg
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