TLC Cooking "Sesame Pork with Thai Cucumber Salad"

Sesame Pork with Thai Cucumber Salad

Sesame Pork with Thai Cucumber Salad

YIELD Makes 4 servings
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INGREDIENTS

1	large or 2 small pork tenderloins (about 1-1/4 pounds total)
1/4	cup soy sauce
2	cloves garlic, minced
Thai Cucumber Salad (recipe)
3	tablespoons honey
2	tablespoons brown sugar
1	teaspoon minced fresh ginger
1	to 2 tablespoons toasted sesame seeds*

*To toast sesame seeds, spread seeds in small skillet. Shake skillet over medium heat about 1 minute until seeds begin to pop and turn golden.

PREPARATION:

Place pork in large resealable food storage bag. Combine soy sauce and garlic in small cup; pour over pork. Close bag securely; turn to coat. Marinate in refrigerator up to 2 hours. Meanwhile prepare Thai Cucumber Salad and refrigerate.
Preheat oven to 400°F. Drain Pork; reserve 1 tablespoon marinade. Combine honey, brown sugar, ginger and reserved marinade in small bowl.
Place pork in shallow foil-lined roasting pan. Brush with half of honey mixture. Roast 10 minutes. Turn pork over; brush with remaining honey mixture; sprinkle with sesame seeds. Roast 10 minutes for small or 15 minutes for large tenderloin or until internal temperature reaches 155°F when tested with meat thermometer inserted into thickest part of pork.
Let pork stand, tented with foil, on cutting board 5 minutes. (Temperature of pork will rise to 160°F.) Cut into 1/2-inch slices and serve with Thai Cucumber Salad.

This recipe appears in: Thai

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