Prep Time: 15 mins | Cook Time: 15 mins | Serves 4
1 pound pork tenderloin, trimmed of any silverskin
1 cup Lawry’s Hawaiian Marinade, divided
1 tablespoon cornstarch, divided
3 cups chopped fresh broccoli
1 ripe but firm mango, diced
1 yellow onion, diced
2-3 scallions, sliced
1 tablespoon Sambal oelek or other hot chile sauce
½ cup cashews
Juice of 1 lime
Peanut oil, as needed
Kosher salt, to taste
Slice pork tenderloin into ½” thick medallions. Place pork between plastic wrap, and use a meat mallet or rolling pin to pound the slices to ¼” thickness. Slice into thin strips. Transfer pork to a mixing bowl and toss with ⅔ cup Lawry’s Hawaiian Marinade and 2 teaspoons of cornstarch. Marinate up to 30 minutes. Meanwhile, to prepare the stir fry sauce, combine the remaining ⅓ cup Lawry’s Hawaiian Marinade and 1 teaspoon of cornstarch, stirring until no lumps remain. Set aside.
After pork has marinated, preheat a large wok or cast iron skillet over high heat. When it’s just shy of smoking, add peanut oil to coat the skillet. Add pork to fit in one layer, working in batches if necessary. Allow pork to sear on one side for a couple minutes then toss to continue cooking another minute, until the surface is opaque. Transfer pork to a clean dish and continue with remaining batches, adding oil to the skillet if necessary.
After all of the pork has been par-cooked, add diced onions to the skillet. Season with a pinch of salt and saute for a minute until softened. Add the broccoli, seasoning with another pinch of salt. Add a splash of water to help steam the broccoli and deglaze the skillet.
Return pork to the skillet and toss with the vegetables, cooking for another minute or two just until pork is done and no pink remains. Do not overcook. Add mangos, stir fry sauce and chile sauce. Toss to combine. Stir in the cashews. Turn off the heat and finish with freshly squeezed lime juice and scallions. Serve immediately, over rice if desired.