Recipe by Karen From Colorado
From Thai Cooking and More. To toast sesame seeds, spread seeds in a small skillet. Shake skillet over medium heat 2 minutes or until seeds begin to pop and turn golden. Prep time does not include marinade time.
- 1 -1 1⁄2 lb pork tenderloin
- 1⁄4 cup soy sauce
- 2 garlic cloves, minced
- 3 tablespoons honey
- 2 tablespoons brown sugar
- 1 teaspoon fresh ginger, minced
- 2 tablespoons toasted sesame seeds
- 1 large English cucumber
- 1⁄2 small red onion, thinly sliced
- 1⁄4 cup rice wine vinegar
- 2 tablespoons lime juice
- 1 1⁄2 teaspoons sugar
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped unsalted peanuts
Directions See How It's Made
- Combine soy sauce and garlic in a small cup.
- Place tenderloin in a resealable food storage bag; pour soy/garlic mixture over the pork; turn to coat and refrigerate for 1 to 2 hours.
- While pork marinates, prepare cucumber salad.
- Wash, but do not peel cucumber; cut into thin slices.
- Mix cucumber and onion in a medium bowl.
- Combine vinegar, lime juice and sugar in a small bowl; stir into cucumbers and onions.
- Cover and refrigerate salad at least 30 minutes.
- Stir in cilantro and top with peanuts before serving.
- Preheat oven to 400 degrees F.
- Drain pork, reserving 1 tablespoon of the marinade.
- Combine honey, brown sugar, ginger and reserved marinade in a small bowl.
- Place pork in a shallow foil lined roasting pan; brush with 1/2 the honey mixture; roast for 10 minutes.
- Turn pork over and brush with remaining honey mixture.
- Sprinkle sesame seeds evenly on the top.
- Roast for 10 to 15 minutes or until internal temperature reaches 155 degrees F when tested with a meat thermometer inserted into the thickest part of the meat.
- Let pork rest under a foil tent on a cutting board for 5 minutes. Internal temp will continue to rise to about 160 degrees.
- Cut into 1/2-inch slices and serve with Thai cucumber salad.