Sesame Pork with Thai Cucumber Salad
Makes 4 servings
|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|
|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.
- 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.
Check out more recipes for Thai