Pork Kung Pao with Peppers & Cashews

This recipe is quick and easy to make and tastes even better than takeout!

Cut: Tenderloin
Prep Time: 10 minutes

Cook Time: 10 minutes
Number of Servings: 6

Ingredients

2 (12 oz / 350 kg) Canadian pork tenderloins, well-trimmed
2 cloves garlic, minced
1 tsp (5 mL) grated ginger root
1 large red bell pepper, cut into chunks

Sauce:

1/3 cup (75 mL) rice vinegar
4 Tbsp (60 mL) sodium-reduced soy sauce
1 Tbsp (15 mL) honey
2 tsp (10 mL) sambal oelek
1 tsp (5 mL) sesame oil
1 Tbsp (15 mL) cornstarch mixed with equal part water
2 Tbsp (30 mL) canola oil

Assembly:

Hot cooked basmati or jasmine rice for serving
4 green onions, thinly sliced on a diagonal
1/3 cup (75 mL) cashews, chopped and toasted

Directions

Using a sharp knife, slice tenderloins into bite-size pieces; set aside.
In a measuring cup, whisk together rice vinegar, soy sauce, honey, sambal oelek, sesame oil, and cornstarch mixture; set sauce aside.
In large skillet or wok heat canola oil over high heat for about 1 minute. Add pork and stir-fry just until meat begins to brown, about 5 minutes. Reduce heat to medium, add garlic and ginger; stir-fry just until fragrant, about 30 seconds. Add bell pepper; stir to combine. Whisk sauce and add to skillet or wok. Toss until all ingredients are well coated with sauce. Simmer until thickened, about 3 minutes.
Serve over hot cooked rice, and garnish with green onion and toasted cashews. Serve immediately.

Nutritional Analysis

YIELD:

6 servings

SERVING SIZE:

1 2/3 cups (400 mL) per serving

	
				Per Serving
				
					Calories
					520
				
					Total Fat
					12 g
				
					Saturated Fat
					2 g
				
					Cholesterol
					75 mg
				
					Carbohydrates
					70 g
				
					Fiber
					1 g
				
					Sugars
					6 g
				
					Protein
					33 g
				
					Sodium
					430 mg
				
					Potassium
					706 mg