Sticky Hoisin Pork Tenderloin with Cashews
Sticky hoisin pork tenderloin with a glossy savoury-sweet glaze and crunchy cashews for an easy, flavour-packed dinner.
We first made this easy hoisin cashew chicken a few years ago, and it has been a family favourite ever since. Tender chicken, crunchy roasted cashews and fresh green onions are tossed in a rich, savoury-sweet hoisin stir-fry sauce for a quick homemade dinner that tastes even better than takeout. Ready in about 30 minutes, this easy cashew chicken recipe is perfect for busy weeknights and delicious served over warm jasmine rice.
Sticky Hoisin Pork Tenderloin with Crunchy Cashews
This sticky hoisin pork tenderloin is savoury, a little sweet and full of rich flavour. Tender slices of pork are coated in a glossy hoisin sauce, then finished with crunchy cashews for contrast. The sauce clings nicely to the meat, which makes every bite feel well seasoned without needing a long list of ingredients.
Why You’ll Love This Hoisin Pork Tenderloin
The combination of tender pork, sticky sauce and crisp cashews works really well. Pork tenderloin cooks quickly, so this is easier than it looks, and the hoisin glaze gives the dish plenty of flavour with very little fuss. I like adding the cashews at the end so they stay crunchy instead of softening in the sauce.
Perfect for Weeknight Dinners or Casual Entertaining
Serve this sticky hoisin pork tenderloin with cashews for a quick family dinner, a relaxed weekend meal or when you want something a little more special without spending hours in the kitchen. It pairs well with rice, noodles or simple steamed vegetables, and the extra sauce is especially good spooned over the side.
Fresh Ingredients for Sticky Hoisin Pork Tenderloin
Prep the Pork Tenderloin for Even Cooking
Cut the pork tenderloin into fairly even bite-sized pieces so they cook at the same rate and stay tender. Keeping the pieces similar in size also helps the hoisin glaze coat the pork more evenly later. This little bit of prep makes the sticky hoisin pork tenderloin easier to cook quickly without ending up with some pieces dry and others underdone.
Tips and Tricks for the Best Sticky Hoisin Pork Tenderloin
• Cut the pork evenly: Similar-sized pieces cook at the same rate and help the sticky hoisin pork tenderloin stay tender rather than dry.
• Pat the pork dry first: A dry surface browns better. Too much moisture in the pan can make the pork steam instead of sear.
• Don’t crowd the pan: Cook in batches if needed so the pork gets some colour. That browning adds a lot of flavour before the hoisin sauce goes in.
• Add the sauce near the end: Hoisin contains sugar and can catch quickly. Let the pork cook first, then add the sauce and toss just long enough for it to become glossy and sticky.
• Watch the heat once sauced: Medium heat is usually enough. The glaze thickens surprisingly fast, so keep stirring once it starts bubbling.
• Add the cashews last: Stir them in just before serving so they stay crunchy instead of softening in the sauce.
• Let the pork rest briefly: A couple of minutes before serving helps the juices settle and gives the glaze time to cling nicely to the meat.
Easy Variations for Sticky Hoisin Pork Tenderloin
• Swap the cashews: Use peanuts or almonds for a different crunch while keeping the same savoury-sweet hoisin flavour.
• Add vegetables: Bell peppers, broccoli, snap peas or mushrooms work well and make the sticky hoisin pork tenderloin feel more like a complete one-pan dinner.
• Make it spicier: Add sliced chili, chili flakes or a little sriracha to the sauce for extra heat.
• Try chicken instead: Bite-sized chicken breast or thigh pieces work well with the same sticky hoisin glaze.
• Serve it over noodles: Toss the pork and sauce with noodles for a quick, saucy dinner instead of serving it with rice.
• Add fresh herbs: Green onions or cilantro added at the end brighten the rich hoisin glaze.
• Use extra sauce: If you like a saucier dish, make a little more glaze so there’s enough to spoon over rice or vegetables.
Real Kitchen Tip: Add the Hoisin Glaze at the End
For the best sticky hoisin pork tenderloin, cook and brown the pork first, then add the hoisin glaze near the end. The sauce contains sugar, so it can thicken and catch quickly if it stays over high heat too long. Once added, keep the pork moving just until the glaze turns glossy and coats each piece. This gives you a sticky finish without burning the sauce.
Sticky Hoisin Cashew Pork Tenderloin
Equipment
- Large nonstick skillet or wok
- Sharp chef’s knife
- Cutting board
- Small mixing bowl
- Whisk
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Serving spoon
- Rice cooker or saucepan, optional
Ingredients
- 1½ lb pork tenderloin cut into bite-sized pieces
- ½ tsp salt
- ¼ tsp black pepper freshly ground
- 2 tbsp cooking oil divided
- ⅔ cup cashews roasted and unsalted
- 5 garlic cloves finely minced
- 2 tsp ginger freshly grated
- 6 green onions cut into 1-inch pieces, white and green sections separated
Hoisin Stir-Fry Sauce
- ⅓ cup water
- 3 tbsp hoisin sauce
- 1½ tbsp soy sauce low-sodium
- 1 tbsp rice vinegar
- 1 tsp honey
- 2 tsp cornstarch
- ½ tsp toasted sesame oil
Instructions
- Prepare the hoisin sauce. In a small bowl, whisk together the water, hoisin sauce, low-sodium soy sauce, rice vinegar, honey, cornstarch and toasted sesame oil. Set the sauce aside while you prepare the pork.
- Cut and season the pork. Remove any silver skin from the pork tenderloin, then cut the meat into evenly sized, bite-sized pieces. Pat the pork dry and season it with salt and freshly ground black pepper.
- Toast the cashews. Place the roasted cashews in a large dry skillet over medium heat. Cook for 2 to 3 minutes, stirring often, until lightly toasted and fragrant. Transfer the cashews to a plate.
- Brown the pork in batches. Heat 1 tablespoon of oil in the same skillet over medium-high heat. Add half of the pork tenderloin pieces in a single layer and cook for 2 to 3 minutes, turning occasionally, until lightly browned. The pork does not need to be completely cooked yet. Transfer it to a clean plate.
- Add the remaining oil and pork to the skillet. Cook for another 2 to 3 minutes, then add the garlic, ginger and white sections of the green onions. Stir-fry for about 30 seconds, just until fragrant.
- Add the hoisin stir-fry sauce. Return the first batch of pork to the skillet. Whisk the sauce once more, then pour it over the pork. Cook for 1 to 2 minutes, stirring frequently, until the sauce thickens and evenly coats the pork.
- Check that the pork tenderloin is cooked through and has reached an internal temperature of 145°F. Avoid cooking it much longer, as pork tenderloin is lean and can dry out quickly.
- Finish the hoisin cashew pork. Stir in the toasted cashews and most of the green onion tops. Cook for another 30 seconds, then remove the skillet from the heat.
- Serve this easy hoisin pork tenderloin stir-fry immediately over warm jasmine rice or noodles. Garnish with the remaining green onions and sesame seeds, if desired.
Notes
- Cut the pork tenderloin into evenly sized, bite-sized pieces so this easy hoisin cashew pork cooks quickly and remains tender.
- Remove the silver skin before slicing the pork. It stays tough during cooking and can make the finished pork tenderloin stir-fry chewy.
- Pat the pork pieces dry before seasoning. This helps them brown instead of steaming in the skillet.
- Cook the pork tenderloin in two batches. Crowding the pan lowers the heat and prevents those lightly caramelized edges from forming.
- Pork tenderloin is lean and cooks quickly, so avoid leaving it in the skillet too long. The pieces will finish cooking once the hoisin sauce is added.
- Whisk the hoisin stir-fry sauce again immediately before pouring it into the pan because the cornstarch settles at the bottom.
- The sauce thickens fast. Stir constantly and remove the skillet from the heat once the pork is cooked and coated in a glossy sauce.
- Use roasted, unsalted cashews so the hoisin pork and cashew stir-fry does not become overly salty.
- Add the cashews close to the end of cooking to help them keep their crunch. They will soften slightly as they sit in the sauce.
- Low-sodium soy sauce works best because hoisin sauce already adds plenty of savoury flavour and salt.
- Fresh ginger, garlic and green onions give this 30-minute pork tenderloin recipe its fresh, takeout-style flavour.
- Serve this sticky hoisin pork tenderloin over jasmine rice or noodles with steamed broccoli, bok choy or snap peas.