Cashew Pork Tenderloin

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This recipe was found on a friends Facebook page and prepared for  Chinese New Year.  I just had to try it out as it looked like a perfect harmony of all my favorite foods.

To give credit this recipe was originally from Martha Stewart (one of my favorite cooks) and was featured on onceuponachef.com.  

I followed the recipe precisely and was hugely surprised at how wonderfully it turned out.   Below is a copy/paste from the web site as I don't want to miss a single part of the direction.  The recipe was called Cashew Chicken when it was originally published but I used pork tenderloin instead.  

Servings: 4Total Time: 30 Minutes

• 3/4 cup roasted, unsalted cashews
• 1/4 cup water
• 2 teaspoons cornstarch
• 4 tablespoons hoisin sauce, best quality such as Kikkoman or Lee Kum Kee
• 1 tablespoon soy sauce 
• 1-1/2 pounds boneless, skinless chicken breasts or tenderloins, cut into 1-1/2 inch pieces
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil
• 6 medium garlic cloves, minced
• 8 scallions (1 bunch), white and green parts separated, each cut into 1-inch pieces
• 2 tablespoons rice vinegar
• 1/4 teaspoon Asian sesame oil

1. Preheat the oven to 350°F.
2. Place the cashews on a baking sheet in a single layer. Toast in the oven until fragrant, about 5 minutes. Set aside; they will crisp up as they cool.
3. Meanwhile, prepare the sauce: in a small bowl, whisk together the water, cornstarch, hoisin sauce, and soy sauce. Set aside.
4. Place the chicken pieces in a large bowl. Sprinkle with the salt and pepper and toss to coat evenly.
5. In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over high heat until very hot. Add half of the chicken to the skillet and stir-fry until lightly browned but not cooked through, about 3 minutes. Transfer to a plate.
6. Add the remaining tablespoon vegetable oil to the skillet; then add the remaining chicken, garlic and white parts of the scallions. Stir-fry until the chicken is lightly browned but not cooked through, about 3 minutes. Return the first batch of chicken to the pan. Turn the heat down to medium and add the rice vinegar; cook until evaporated, about 30 seconds.
7. Add the sauce mixture to the chicken; cook, tossing, until the chicken is cooked through, and the sauce is nicely thickened, about 1 minute. Remove from the heat. Stir in the scallion greens, cashews, and sesame oil. Serve immediately.