Nothing better than a super simple, healthy and quick recipe that is also yummy. For years this has been one of my son’s favorite recipes that I make – one year it was even his birthday request instead of going out for dinner. These days, quick is perfect so that we can fit in a home-cooked meal in between homework and baseball.
Pork prices are the lowest of any meat right now, so all delicious pork recipes are a win for me! We cook a lot of pork tenderloin because the recipes are always quick and simple.
I’ve adapted this recipe from a Cooking Light recipe from many years ago. It’s also easily adapted for a gluten-free or Paleo recipe. It’s dairy free so always a win for me (I’ve been dairy-free for 5 years now due to an allergy to whey I developed as an adult)
Pork Tenderloin, Cashew, and Green Bean Stir-Fry
I purchase the huge pork tenderloins from Costco and divide them into 1 pound sections and freeze. One pound usually makes a meal that will serve the two of us, plus leftovers for lunch for two days for me.
I like to trim most of the fat off the pork. Sometimes a pork tenderloin will have a thin skin on one side – often you can peel this off with your fingers, if not slice it off.
helpful hint – if you’re planning on eating this as leftovers, reserve the cashews and only add to what is being eaten right away. When you reheat a serving, add cashews after reheating to avoid soggy nuts.
To make the recipe gluten-free, use a gluten-free soy sauce or tamari.
To make the recipe Paleo, use cauliflower rice instead of steamed rice. Substitute coconut oil for the peanut oil and coconut aminos for soy sauce.
While most stir-fry dishes I make in my wok, this one I prefer my large nonstick All-clad saute pan.
Pork and Green Bean Stir-fry
Ingredients
- 1/3 cup soy sauce
- 2 teaspoon cornstarch
- 1 pound pork tenderloin cut into 1/4" thick slices
- 1 pound green beans trimmed and cut into 2" pieces
- 1 tablespoon peanut oil
- 3 cloves garlic
- 1 tablespoon ginger peeled and minced
- 2 teaspoon red pepper flakes
- 1/4 cup chicken broth
- 1/4 cup cashews unsalted, roasted, chopped
Instructions
- Mix soy sauce and cornstarch in a bowl. Add sliced tenderloin to bowl and mix. Set aside.
- Boil water and add green beans. Cook until tender (time varies a lot with green beans depending on freshness and season). Drain and set aside
- Heat a large nonstick pan. Once the pan is heated, add oil, garlic, ginger, and red pepper flakes. Saute for a few minutes. Add pork and stir fry until just cooked on the sides. Add green beans and stir. Add chicken broth and continue to stir fry for a few minutes. Turn down heat and cover pan and cook for another 5 minutes.
- Remove from heat and sprinkle cashews on top. Enjoy!
Notes
What’s your favorite quick and easy meal? Have you ever cooked with pork tenderloin? If you haven’t, you must. Super easy and affordable.
Let me know if you try the dish. Share your dinner on Instagram and make sure you tag @sweetshoppemom
