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Hoisin pork tenderloin Swiss chard skillet with fresh corn, snap peas, radishes, red bell pepper, and pineapple sauce for an easy summer dinner.

Hoisin Pork Tenderloin Swiss Chard Skillet

This colorful pork tenderloin skillet is packed with fresh summer vegetables, tender Swiss chard, sweet corn, crisp snap peas, and a simple hoisin pineapple sauce. It cooks quickly in one pan and has a nice mix of sweet, savory, and tangy flavor.
The trick with Swiss chard is to cook the stalks first, then add the leaves at the very end so they stay bright and tender. The radishes are also added last so they keep a little crunch and give the skillet a fresh pop of color.
Serve this easy pork tenderloin stir-fry on its own, or spoon it over rice or noodles for a simple summer dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course lunch, Main Course
Cuisine Asian inspired
Servings 4 Servings
Calories 631 kcal

Equipment

  • Large skillet or wok
  • Cutting board
  • Sharp knife
  • Mixing bowls for prepped vegetables
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Tongs
  • Small bowl for sauce, optional

Ingredients
  

  • 1 pork tenderloin cubed
  • 3 Swiss chard stalks and leaves separated and chopped
  • 2 corn ears cooked and kernels removed, or 1 ½ cups frozen corn
  • 1 red bell pepper chopped
  • 1 white onion chopped
  • 1 ½ cups snap peas
  • 4 to 5 radishes trimmed and halved or sliced
  • ¼ to ½ cup pineapple crushed and lightly drained
  • ¼ cup hoisin sauce
  • 1 to 2 teaspoons soy sauce optional
  • 1 teaspoon ginger fresh grated or a pinch of ground ginger, optional
  • Salt and pepper to taste
  • Neutral oil such as canola or avocado oil

Instructions
 

  • Prepare all vegetables before cooking. Separate the Swiss chard stalks from the leaves and keep them in separate bowls.
  • Heat a splash of oil in a large skillet or wok over medium-high heat. Season the cubed pork tenderloin with salt and pepper.
  • Add the pork to the skillet and sear until browned and cooked through, about 6 to 8 minutes. Remove the pork from the pan and set aside.
  • In the same skillet, add the onion and chopped Swiss chard stalks. Cook for 3 to 4 minutes, until they begin to soften.
  • Add the red bell pepper, snap peas, and corn. Stir-fry for about 3 minutes, keeping the vegetables bright and slightly crisp.
  • Stir in the crushed pineapple and hoisin sauce. Add soy sauce and ginger, if using.
  • Return the pork to the skillet and toss gently until everything is coated in the sauce and heated through.
  • Add the Swiss chard leaves and cook just until wilted, about 1 minute.
  • Gently stir in the radishes at the very end. Warm them lightly, but do not overcook them. They should stay crisp and colorful.
  • Taste and adjust with salt and pepper. Serve hot on its own, or over rice or noodles.
    • For the best Hoisin Pork Tenderloin Swiss Chard Skillet, prep all the vegetables before heating the pan. Pork tenderloin cooks quickly, and having the Swiss chard, corn, snap peas, radishes, and sauce ready helps keep the stir-fry bright, tender, and full of fresh summer flavor.

Notes

  • For the best texture, cut the pork tenderloin into small, even bite-size pieces. This helps the pork cook quickly and stay tender in the skillet.
  • Prep all the vegetables before you start cooking. This Hoisin Pork Tenderloin Swiss Chard Skillet cooks fast once the pan is hot, so having everything ready makes the recipe much easier.
  • Separate the Swiss chard stalks from the leaves. The stalks need a few extra minutes to soften, while the leaves should be added near the end so they stay bright and tender.
  • Fresh corn adds the best sweet summer flavor, but frozen corn works well too. If using frozen corn, add it straight to the skillet and cook until heated through.
  • The crushed pineapple adds a light sweetness and tang that works really well with the hoisin sauce and pork tenderloin. Drain it slightly so the sauce does not become too watery.
  • Add the radishes at the very end. They are best lightly warmed so they keep their crunch, color, and fresh bite.
  • This pork tenderloin vegetable skillet can be served on its own for a lighter dinner, or over rice, noodles, or quinoa for a more filling meal.
  • Leftovers keep well in the fridge for up to 3 days, but the vegetables will soften slightly after reheating.

Nutrition

Calories: 631kcalCarbohydrates: 18gProtein: 97gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 295mgSodium: 680mgPotassium: 2142mgFiber: 3gSugar: 10gVitamin A: 3551IUVitamin C: 79mgCalcium: 78mgIron: 6mg
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