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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