Sesame Pork With Thai Cucumber Salad

READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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