Mango Pork Tenderloin With Cashews


  • 1 lb pork tenderloin, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup red pepper, diced
  • salt and pepper to season
  • 3 tbls peanut oil, or other high heat oil
  • 2 large oranges, squeezed or 3/4 cup orange juice
  • 4 tbls hoisin sauce
  • 4 tbls rice wine
  • 1 tbls honey
  • 3/4 teas chili sauce
  • 2 teas tamari or soya sauce
  • 2 teas sesame oil
  • 1/2 teas Chinese five spice powder
  • 1 tbls ginger, finely grated
  • 1 teas corn starch dissolved in 1 ounce of water
  • 2 fresh mangoes, diced
  • Brown rice or noodles cooked according to package directions
  • Steamed broccoli
  • 3/4 cup toasted cashews
  • 1/3 cup green onions


  1. Combine pork tenderloin, garlic and red pepper with salt and pepper in a bowl.
  2. Heat oil in wok and add pork mixture, stir fry for about 1 minute. Remove from wok and set aside.
  3. Add orange juice to wok and simmer to reduce orange juice by half.
  4. Combine the hoisin, rice wine, rice vinegar, honey, chili sauce, tamari/soya sauce, sesame oil, five spice powder and ginger in a dish. Add to wok with reduced orange juice. Simmer for a few minutes and return pork and pepper mixture to wok.
  5. Add the cornstarch slurry to the wok and bring to a boil to thicken. Toss in the mangoes and broccoli and stir to combine and heat a minute.
  6. Place the rice/noodles on a platter. Top with pork mixture. Sprinkle with toasted cashews and green onions.

Serving Suggestions:
This dish can also be plated separately.

The key to this dish is to have everything ready, using separate bowls for the pork mixture, the sauce ingredients, the cornstarch slurry, the mangoes, the broccoli, and the cashews and green onions…..and of course, the rice/noodles


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