1¼ lb fresh pork tenderloin, cut into bite size pieces
1 Tbsp fresh ginger root, minced
2 small bunches broccoli florets, thick stems removed
1¼ cups sweet Thai chili sauce
⅓ cup low-sodium soy sauce
½ tsp cinnamon
½ tsp ground ginger
1 cup fresh cranberries
3 clementines, peeled and sectioned
handful of fresh cilantro, chopped
½ cup cashews, toasted
Instructions
Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Once hot, add the pork and cook for 4-5 minutes, stirring once or twice until browned all over; transfer to a plate and set aside.
Return the skillet to the cook top and heat remaining 1 tablespoon oil with the ginger, cooking for 30-60 seconds, or until fragrant. Add the broccoli florets and cook for 5 minutes or until tender.
Add the sweet Thai chili sauce, soy sauce, cinnamon, ginger, and cranberries, along with the cooked pork. Bring the the mix to a boil and cook until thickened and the cranberries burst, about 5-8 minutes.
Remove from the heat and stir in the clementines and cilantro. Top with toasted cashews and serve hot.