Cassie’s Ruminations

Roasted Sesame Pork Tenderloin

Yet another Joy of Cooking recipe. This one was rather bland. Not bad by any means, but just not very interesting. We had this with some jasmine rice and zucchini sautéed with sesame oil, salt, pepper, and garlic. I boiled the leftover marinade for 10 minutes to kill any bacteria, then added about ¼ cup water and ¼ cup white wine vinegar and whisked it together to make a sauce to pour over the rice.

Roasted Sesame Pork Tenderloin
Serves 8

2 lb pork tenderloin (2 tenderloins)
½ cup sesame seeds

Marinade:
¼ cup soy sauce
¼ cup hoisin sauce (I use Lee Kum Kee brand)
¼ cup honey
1 tbsp toasted sesame oil
2 tbsp packed brown sugar
1 tsp minced garlic (1 large clove)
1 tbsp grated fresh ginger (about an inch-long piece, peeled)

Mix together the marinade ingredients in a large zip top bag. Add the pork tenderloins and let marinate for at least 2 hours and up to 24 hours. Preheat the oven to 500 degrees. Put the sesame seeds on a large plate. Remove the pork from the marinade, letting any excess drip off. Roll the tenderloins in the sesame seeds to coat. Roast for 25 minutes or until the internal temperature reaches 150 degrees. Let the meat rest for 10 minutes before slicing.