Pork in Tangy Pepperoni and Cashew Sauce
Immerse yourself in bold flavors with this recipe for Pork in Tangy Pepperoni and Cashew Sauce—a dish that turns everyday ingredients into a gourmet experience. Tender pork cubes are seared to golden perfection before simmering in a luxuriously creamy cashew sauce, infused with the smoky, spicy essence of pepperoni and the richness of crushed tomatoes. Aromatic smoked paprika and cumin bring depth to the sauce, while a touch of honey balances the tangy and savory notes beautifully. This one-pan entrée is perfect for impressing guests or upgrading weeknight dinners, and pairs wonderfully with fluffy rice or crusty bread for a satisfying meal. Easy to prepare in under an hour, this recipe is ideal for anyone seeking bold flavors and hearty comfort food.
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Recipe Information
Ingredients
- 500 g Pork tenderloin
- 2 tbsp Olive oil
- 100 g Pepperoni slices
- 100 g Cashews (raw, unsalted)
- 1 medium Onion (finely chopped)
- 3 Garlic cloves (minced)
- 400 g Crushed tomatoes
- 250 ml Chicken stock
- 1 tsp Smoked paprika
- 1 tsp Ground cumin
- 1 tbsp Honey
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley (chopped)
Instructions
Trim any excess fat from the pork tenderloin and cut it into bite-sized cubes. Season with a pinch of salt and black pepper, then set aside.
In a large skillet or cast-iron pan, heat 1 tablespoon of olive oil over medium-high heat. Add the pork pieces, working in batches to avoid overcrowding the pan, and sear until golden brown on all sides. Remove the pork from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and sauté for an additional minute.
Add the pepperoni slices to the pan and cook for 2-3 minutes, allowing their oils to release and flavor the base.
Transfer the cashews to a blender or food processor and blend until they form a smooth paste, adding a tablespoon or two of water if necessary for blending.
Add the crushed tomatoes, chicken stock, smoked paprika, ground cumin, honey, and salt to the skillet. Stir to combine, then mix in the cashew paste to create a rich sauce.
Return the seared pork to the skillet and reduce the heat to medium-low. Simmer gently for 25-30 minutes, stirring occasionally, until the pork is tender and fully cooked and the sauce has thickened.
Taste the sauce and adjust the seasoning with salt or black pepper as needed.
Garnish with fresh parsley just before serving. Enjoy the dish hot with a side of rice, crusty bread, or roasted vegetables.
Nutrition Facts
Calories |
2255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.9 g | 174% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 462 mg | 154% | |
| Sodium | 5966 mg | 259% | |
| Total Carbohydrate | 87.3 g | 32% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 40.6 g | ||
| Protein | 178.2 g | 356% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 273 mg | 21% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 4510 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
