My taste buds are fickle and get bored easily. I love to cook with the seasons as the weather changes—a salad and fresh corn in the summer, a soup or stew when it snows. Yet, this time of year, I tire of winter fare and long for fresh—especially this winter with the weather so oddly warm. So I hunger for fresh and different, yet in reality, it must be simple and quick.
This week, the answer to my dinnertime dilemma was this Asian Sesame Pork Tenderloin with Napa Cabbage Slaw. I really do mean quick and easy as it uses a bottled salad dressing for the marinade and dressing. Pork tenderloin is at the top of the scale for effortless—pop in the oven and roast! Best of the, the aroma of the glazed, roasting pork fills the kitchen like only a very special dish can and the flavor is bright, fresh, crisp and wonderful. It transcends the seasons and broke my dinnertime boredom.
Asian Sesame Pork Tenderloin
1 1/4 to 1 1/2 pounds pork tenderloin
1/4 cup light Asian roasted sesame salad dressing
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon finely minced ginger
2 tablespoons honey
1 tablespoon brown sugar
1 tablespoon sesame seeds
Place pork in a zip-top plastic food bag. Combine salad dressing, sesame oil, garlic and ginger and pour over pork. Seal and refrigerate for 3 to 4 hours, or up to 24 hours.
Preheat oven to 375° F. Line a shallow roasting pan with aluminum foil. Spray foil with nonstick spray. Drain meat and discard marinade. Place meat on foil-lined pan. Combine honey and brown sugar and brush evenly over the top and sides of the pork. Sprinkle with sesame seeds. Roast uncovered 30 to 40 minutes or until meat thermometer inserted in the center registers 155° F and meat is just slightly pink in the center. Remove and allow to stand 5 minutes. Slice crosswise into medallions.
Makes 4 servings.
Tip: Pork tenderloin, without marinade or seasonings, is readily available in a vacuum sealed package. Generally, these have had the “silver skin” already removed. If your pork tenderloin is covered with a very thin, iridescent skin (known as silver skin) it is easily removed. At one end, using the tip of a sharp knife, cut the skin, then, slide your fingers under the skin. Carefully cut away the skin while pulling gently.
Napa Cabbage Slaw
4 cups thinly sliced Napa cabbage (about 1/2 of a medium head)
2 green onions, thinly sliced
1/2 red bell pepper, chopped
1 large carrot shredded (or 1/3 cup packaged, shredded carrot)
2 tablespoons minced cilantro
1/3 cup light Asian roasted sesame salad dressing
1 tablespoon seasoned rice vinegar
Combine cabbage, green onions, bell pepper, carrot and cilantro in a salad bowl. Mix together salad dressing and vinegar and pour over cabbage. Toss to combine.
Makes 4 servings
Tip: If desired, garnish with toasted sesame seeds or chopped, honey roasted peanuts.
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