So easy and yummy! I did do a few minor changes. First of all I soaked the tenderloin in a simple sugar/salt/water brine for about 8 hours. I used a store bought sesame ginger dressing and coleslaw mixture (added extra carrots, cilantro, and green onions). I also grilled the tenderloin. So delicious! The wasabi-soy almonds were delicious with it! I served it with some couscous.
Roasted Sesame Pork Tenderloin with Asian Slaw
Photo: Beth Dreiling Hontzas; Styling: Amy Burke
For a tasty next-day lunch, wrap leftovers in a flour tortilla.
Yield: Makes 4 servings
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- 3 tablespoons soy sauce
- 1/2 cup sesame-ginger dressing, divided
- 1 (1-lb.) pork tenderloin
- 1 head napa cabbage, shredded (about 4 cups)
- 4 green onions, sliced
- 2 large carrots, grated
- 1 cup chopped fresh cilantro
- 1/4 cup chopped wasabi-and-soy sauce-flavored almonds
- 1. Preheat oven to 450°. Whisk together soy sauce and 1/4 cup dressing in a large shallow dish or zip-top plastic freezer bag; add pork, turning to coat. Cover or seal, and chill 10 minutes, turning once.
- 2. Meanwhile, combine cabbage, next 3 ingredients, and remaining 1/4 cup dressing. Cover and chill until ready to serve.
- 3. Remove pork from marinade, discarding marinade. Place pork on a lightly greased aluminum foil-lined baking sheet.
- 4. Bake at 450° for 20 to 25 minutes or until done. Remove from oven, and let stand 5 minutes before slicing.
- 5. Toss slaw with almonds; serve with pork.
- Note: We tested with Maple Grove Farms of Vermont All Natural Sesame Ginger Dressing and Blue Diamond Bold Wasabi & Soy Sauce Almonds.
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