Honey Sesame Pork Tenderloin
Use an oven-proof meat thermometer every time you cook, and eliminate the guesswork involved with knowing when your meat is safe to eat. Insert the thermometer into the thickest part of the meat before putting it into the oven. You'll know pork is ready once the internal temperature reaches 160°F.
INGREDIENTS | SERVES 4–6
- 2 pounds pork tenderloin
- 4 tablespoons olive oil
- ¼ cup water
- 3 tablespoons sesame oil
- ½ teaspoon ground ginger
- 1 clove garlic, minced
- ½ cup soy sauce
- ⅓ cup sesame seeds
- ½ cup honey
- ¼ cup packed brown sugar
- ⅛ teaspoon cayenne pepper
- 3 tablespoons soy sauce
Freezing Day
Brown pork loin in 4 tablespoons of olive oil on medium high heat for 3–4 minutes per side or until well browned. Reduce to medium-low, add water, and let most of water cook off.
Add sesame oil to pan. Cook pork loin 90 seconds on each side and remove to deep baking dish.
Mix ginger, garlic, and soy sauce in cup and brush onto pork loin. Cook at 350°F for 20 minutes. Remove the pork from oven and cool.
Reduce oven temp to 325°F, place sesame seeds in a single layer on a baking sheet, and bake 15 minutes or until golden brown.
Combine honey, brown sugar, cayenne, and soy sauce. Brush on pork and sprinkle with cooked sesame seeds. Put on baking sheet lined with wax paper and flash freeze.
Spray a sheet of plastic wrap with cooking spray and wrap around frozen pork. Finish wrapping with aluminum foil.
Reheating Instructions
Defrost pork in refrigerator for about 24 hours. Bake uncovered at 350°F for about 20–30 minutes or until a meat thermometer reads 160°F. Let stand for at least 10 minutes before slicing.
PER SERVING
Calories: 586 | Fat: 35g | Protein: 34g | Sodium: 1300mg | Carbohydrates: 34g | Fiber: 1g
