Szechuan-Spiced Pork Tenderloin Skillet with Broccoli & Brown Rice

Looking for a tasty, protein-packed dinner that can be ready in under half an hour? This Szechuan-spiced pork tenderloin skillet delivers bold, smoky flavors alongside tender pork and crisp broccoli, all served over a bed of fluffy brown rice. No complicated prep—just combine, cook, and enjoy a balanced meal that keeps your nutrition on track.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 12 oz pork tenderloin, sliced into ½-inch strips
• 1 cup cooked brown rice (about ½ cup uncooked)
• 2 cups fresh broccoli florets (blanched)
• 2 tbsp vegetable oil
• 2 tsp Szechuan peppercorns, toasted and ground
• 1 tsp red pepper flakes (adjust to taste)
• 3 tbsp low‑sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tsp cornstarch + 2 tsp cold water (slurry)
• Salt & pepper to taste
• 1 tbsp chopped green onions (optional garnish)
• A splash of lime juice (optional)

Instructions

1. Prepare the brown rice according to package instructions; set aside.
2. Blanch the broccoli florets: bring a pot of salted water to simmer and drop broccoli for 1 min, then immediately transfer to ice water, drain.
3. In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, red pepper flakes, Szechuan peppercorns, salt, pepper, and the cornstarch slurry until smooth.
4. Heat 1 tbsp of oil in a large skillet over medium‑high heat. Add the pork strips in a single layer; sear each side for 2–3 minutes until browned but not fully cooked, then remove and set aside.
5. Add the remaining 1 tbsp oil to the skillet and sauté the blanched broccoli for 2 minutes until heated through.
6. Return the pork to the skillet, pour the sauce over the mixture, stir to coat, and cook for an additional 3–4 minutes until the pork is cooked through (internal temp 145°F) and the sauce thickens.
7. Serve the pork and broccoli over a bed of warm brown rice, drizzle any remaining sauce, and sprinkle with green onions and a squeeze of lime if desired.
8. Optional: Cover to keep warm or serve immediately.

Chef's Note

For an extra kick, sprinkle a pinch of toasted sesame seeds before serving. Keep the sauce slurry aside and add it at the end to avoid lumps.

Make-Ahead Tips

Cool the dish and refrigerate up to 3 days or freeze portions up to 2 months. Reheat in the microwave or skillet with a splash of water to bring back moisture.

Substitutions

Use chicken breast instead of pork for a lighter option. Swap brown rice with quinoa or cauliflower rice for a low‑carb version. Use alternative peppercorns if you can’t find Szechuan.