Step 1

Remove any silver skin from the pork, then cut the tenderloin in half horizontally. Cut each half into 1/3-inch (8 mm) slices and place them in a small mixing bowl. Add the 2 teaspoons (10 ml) soy sauce and mix well to coat.

Step 2

Make the sweet and sour sauce by combining all the ingredients in a small bowl; stir until the sugar is mostly dissolved.

Step 3

Place a wok on high heat and add the oil. Once it’s very hot, add the pork and spread it out into one layer (you may need to do this in batches ). Let the pork cook without moving it until browned on the underside, 1 to 2 minutes. Toss and stir for about 30 seconds, or just until most of the exterior looks cooked; don’t worry about the inside being done at this point. Place the pork in a bowl, leaving behind any oil and juices.

Step 4

In the same wok on medium heat, add a little more oil if needed, then add the garlic and onions and stir until the garlic starts to turn golden.

Step 5

Turn the heat up to high and add the cucumber, pineapple, bell peppers, and sauce. Toss for about 2 minutes.

Step 6

Add the pork back in and stir for 30 seconds, just until heated through. Be careful not to overcook the pork, as lean meat like tenderloin becomes dry quickly. (Pork is perfectly safe to eat medium-cooked to a minimum internal temperature of 145°F/63°C ). Turn off the heat and stir in the cashews and green onions.

Step 7

Plate and top with more cashews and green onions, if you like. Serve with jasmine rice.