Cashew Pork Stir-Fry Recipe

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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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 cup: 444 calories, 21g fat (4g saturated fat), 63mg cholesterol, 925mg sodium, 37g carbohydrate (22g sugars, 2g fiber), 28g protein.


  1. Cut tenderloin into thin strips and set aside. Combine sauce ingredients, stirring well.
  2. 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.
  3. 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.
Originally published as Cashew Pork Stir-Fry in Country Woman January/February 1990, p35

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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