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Ellen Cooks by Ellen BrittEllen Cooks by Ellen BrittEllen Cooks by Ellen Britt

Ellen Cooks by Ellen Britt

Ellen Cooks by Ellen BrittEllen Cooks by Ellen BrittEllen Cooks by Ellen Britt
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  • Home
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  • Food Art
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  • Buttermilk Pound Cake
  • Lemon Buttermilk Cake

Pork tenderloin with cashews and green  onions

Cashew Pork Tenderloin

Recipe

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

Ingredients

  • 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

Instructions

  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.



Definitely worth serving to company!!

Truly a family favorite!

Find out more

Meal Preparation

Getting ready to prepare the meal

Cutting up the pork tenderloin into bite sized pieces

Cutting up the pork tenderloin into bite sized pieces

Ellen Britt cooks

It's important to try to keep a clean work surface!

Cutting up the pork tenderloin into bite sized pieces

Cutting up the pork tenderloin into bite sized pieces

Cutting up the pork tenderloin into bite sized pieces

Ellen Britt prepares pork tenderloin

Make sure to use a cutting board to protect your counter.

Meal Preparation

The pork is ready to go into the skillet

The pork is ready to go into the skillet

The pork is ready to go into the skillet

Pork tenderloin

Be sure to wash your hands before and after preparing the meat.

The final plating!!

The pork is ready to go into the skillet

The pork is ready to go into the skillet

Pork tenderloin with cashews

A gourmet experience!

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