Remove any silver skin from the pork tenderloin. Cut the tenderloin in half horizontally, then slice each half into 1/3 inch pieces. Place them in a mixing bowl and add the soy sauce, mixing well until the pork is evenly coated. Let it marinate while you prepare the sauce.

In a small bowl, combine the brown sugar, white vinegar, oyster sauce, sriracha, soy sauce, and sesame oil. Stir until the sugar is mostly dissolved.

Heat a wok over high heat, adding the oil once it’s hot. Add the pork slices in a single layer, let them cook without stirring for about 1-2 minutes until browned. Then toss and stir for another 30 seconds.

In the same wok, reduce the heat to medium and add garlic and onions. Stir until the garlic turns golden and fragrant, about 1 minute.

Raise the heat back to high and add cucumber, pineapple, bell pepper, and the prepared sauce. Toss everything together for about 2 minutes.

Add the pork back into the wok, stirring for another 30 seconds until everything is heated through.

Turn off the heat and stir in the cashews and green onions. Plate and garnish with extra cashews and green onions before serving with jasmine rice.