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Cashew Pork Stir-Fry

Cashew Pork Stir-Fry
I love cooking with pork because it is such a versatile meat. This stir-fry uses a tenderloin with a delicious sauce which will impress guests and family.—Betty Ruenholl, Syracuse, Nebraska
4 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1 pound pork tenderloin
  • SAUCE:
  • 1 tablespoon grated orange peel
  • 3/4 cup orange juice
  • 1 tablespoon cornstarch
  • 3 tablespoons soy sauce
  • 1/3 cup corn syrup
  • 1/4 teaspoon ground ginger
  • 2 tablespoons vegetable oil, divided
  • 2 large carrots, sliced
  • 2 celery ribs, sliced
  • 1/2 cup cashews

Directions

  • Cut tenderloin into thin strips and set aside. Combine sauce
  • ingredients, stirring well.
  • In a large skillet over medium heat, heat 1 tablespoon oil. Add
  • carrots and celery; stir-fry for 3 minutes. Remove vegetables and
  • set aside.
  • Add remaining oil to skillet. Add pork; stir-fry for 3 minutes.
  • Return vegetables to pan; add sauce and cashews. Cook and stir over
  • medium-high heat until thickened. Serve with rice if desired. Yield:
  • 4 servings.
© Taste of Home 2012

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Cashew Pork Stir-Fry (continued)

Nutrition Facts: 1 serving (1 cup) equals 444 calories, 21 g fat (4 g saturated fat), 63 mg cholesterol, 925 mg sodium, 37 g carbohydrate, 2 g fiber, 28 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2012