2 Wild Pork Tenderloin from 150 lb sow. (Easily substitute backstrap if you want).

1 chopped red bell pepper

1/2 sliced purple onion

1 twenty oz can of chunk pineapple with juice

1 cup soy sauce

1 clove minced garlic

1 cup whole cashews

3 sliced mushrooms

2 tablespoon honey

1 tablespoon brown sugar

1/3 cup sweet red chili sauce

Salt/pepper to taste

Ginger would pair well but I didn’t have any on hand.

Start sauce, add all ingredients except pork. Simmer 10 minutes. Add diced pork and simmer 10 more minutes or until pork is cooked throughout (no pink in wild pork). Serve over bed of white rice with the cold sake of choice.