Wednesday, November 23, 2011

Honey Sesame Pork Tenderloin

Dish #2 of cheap pork tenderloin was a success. With a little planning ahead (i.e. marinating the night before), this is a great weeknight meal. If you do much Asian cooking, you'll likely have all of these ingredients on hand. The crust on this is excellent salty from the soy sauce, sweet from the honey, and a little bit of a crunch from the sesame. The original recipe calls for cooking until a meat thermometer registers 160. I went with the newer guidelines and cooked until 145F and let it rest for a few minutes before slicing. The pork was perfectly moist and delicious, but obviously still pink.

Honey Sesame Pork Tenderloin (from Stop and Smell the Rosemary)

1/2 cup soy sauce
2 cloves garlic, minced
1 tbsp grated fresh ginger
1 tbsp sesame oil
450 - 680g pork tenderloin
1/4 cup honey
2 tbsp dark brown sugar
1/4 cup sesame seeds

1. Combine soy sauce, garlic, ginger, and sesame oil in a large plastic bag. Add tenderloin and marinate at least 2 hours in the refrigerator (or overnight).
2. Preheat oven to 375F.
3. Combine honey and brown sugar in a shallow bowl.
4. Remove tenderloin from marinade and pat dry with a paper towel.
5. Roll tenderloin in honey mixture then roll in sesame seeds.
6. Roast in a shallow pan 20 - 30 minutes, or until meat registers 145 - 160F depending on desired level of doneness.
7. Let rest for 5 minutes and serve.

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