Pork & Fiddlehead Stir-Fry... the perfect way to welcome spring

Ontario Pork Blog

27 March 2018

Pork & Fiddlehead Stir-Fry... the perfect way to welcome spring

Gloria Duggan, Homemade & Yummy

Pork & Fiddlehead Stir-Fry... the perfect way to welcome spring

Gloria Duggan, Homemade & Yummy

Gloria Duggan is a passionate home chef, and the food blogger/recipe developer for Homemade & Yummy. As a wife, mom and very proud gramma, food is an important part of creating wonderful memories. Gathering around the table for dinner, celebrating holiday traditions, or experimenting in the kitchen with new techniques and flavours…food brings it all together. My philosophy is: Food doesn’t have to be complicated, but it does have to taste good!

Spring is in the air. The grass is turning green, trees are budding, and those early spring flowers are showing their colours.

Do you know what else is a sure sign of spring? Fiddleheads!! This Pork & Fiddlehead Stir-Fry with Peppers and Lemon Couscous is the perfect way to welcome the start of the spring season. Colours of green and yellow, combined with a subtle earthy note and a hint of citrus.

I remember my mom actually going into the woods and picking fiddleheads. I think they are the cutest ingredient ever. Tightly rolled green coils that actually look like heads of fiddles.

This recipe uses pork tenderloin crusted in lemon pepper. Thinly sliced into medallions, quickly cooked in a wok and combined with seasonal spring fiddleheads and yellow peppers. Served alongside some lemon flavoured couscous. You can quickly make this delicious meal any night of the week. 

In case you have NEVER tried fiddleheads before, you are in for a real treat. These ferns are a true Canadian delicacy. Fresh fiddleheads are only available for a very short time. They can be picked in the wild and are also available at farmers markets and some grocery stores.

Fiddleheads are young shoots of the ostrich fern. The taste is similar to asparagus. They are safe to eat as long as you follow the correct cleaning and cooking procedures to avoid food poisoning. NEVER eat raw fiddleheads. Lots of information is available on the web.

You can use either fresh or frozen fiddleheads. Be sure to boil or steam them prior to using them in this recipe.


Yield: serves 6
Preparation Time: 20 minutes
Cooking Time: 20 minutes



  • 1-1 1/4 lbs (450-560 g) Ontario pork tenderloin
  • 1 1/2 lbs (680 g) fiddleheads, fresh/frozen
  • 2 yellow bell peppers, thinly sliced
  • 2 tsp (10 mL) lemon pepper
  • 2 Tbsp (30 mL) avocado oil, divided
  • 1/2 tsp (2 mL) garlic pepper
  • 3/4 tsp (4 mL) Greek seasoning
  • Salt and pepper, to taste

For the Couscous:

  • 2 cups Israeli Couscous
  • 1 tbsp. Lemon flavoured olive oil
  • 2 tsp. freshly grated lemon zest
  • 1/4 tsp. sea salt

    2 cups Israeli Couscous (cooked according to package directions)
    When cooking add 1 tbsp of LEMON oil (in place of butter) to the water.
    Once the couscous is cooked, add in 2 tsp. of freshly grated lemon zest.
    Season with salt.

    I used Pearl Harvest Couscous, but regular Israeli couscous is fine as well.

Cooking Instructions:

  1. Pre-cook (boil or steam) your fiddleheads for 10-12 minutes and set aside.  
  2. Pat the tenderloin with lemon pepper on all sides and thinly slice into medallions.
  3. Over medium-high heat, add 1 Tbsp (15 mL) of avocado oil to your wok. Cook the pork medal-lions until lightly brown (5-6 min). Remove from heat, and place cooked pork off to the side.
  4. Heat the wok again with the additional 1 Tbsp (15 mL) of oil. Add fiddleheads and cook over medium-high heat for 3 minutes. 
  5. Add garlic pepper and Greek seasoning and mix well.
  6. Add the pepper strips and cook for 3-4 minutes (until tender). Add the cooked pork and heat through. Serve with couscous and a dash of lemon zest.


2 comments on article "Pork & Fiddlehead Stir-Fry... the perfect way to welcome spring"

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Gloria Duggan

This was such a delicious recipe to create. Fiddleheads are a fun ingredient to work with, not to mention delicious. Hurry...they are not here for long.

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Gloria Duggan

I love working with fiddleheads. So glad you liked this recipe as much as we do.

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