Recipes are adapted from those cookbook i bought.

Tuesday, August 01, 2006

Honey Sesame Tenderloin

Honey Sesame Tenderloin

1/2 c. soy sauce
2 cloves garlic, minced
1 T. fresh ginger, grated or 1 tsp. dry ginger
1 T. sesame oil
1 lb. boneless pork tenderloin chops, whole
1/4 c. honey
2 T. brown sugar
1/4 c. sesame seeds

Combine first 4 ingredients in a bowl. Place
tenderloin in a heavy plastic bag, and pour soy
sauce over, to coat. Secure bag tightly.Marinate
2 hrs. at room temperature, or overnight in

Preheat oven to 400.

Remove pork from marinade, and pat dry. Discard
marinade. Mix together honey and brown sugar in a
shallow plate. Place sesame seeds on a separate
shallow plate. Roll pork in honey mixture, coating well,
then roll in sesame seeds. Place tenderloin in a shallow
roasting pan, and roast about 25 mins.per 1 lb., until
a meat thermometer reads 160°F. Remove to a serving
platter, and slice thinly.

If you wish to freeze cooked meat:
Cool quickly in refrigerator, to retain freshness.

Leave meat whole, or slice, and place the amounts
you will use at one time in freezer/oven-proof
containers, or on sheets of aluminum foil.
Seal tightly.

If using foil, wrap and fold edges to seal and
place on a flat baking sheet (to preserve shape),
and place in freezer until frozen. Remove baking
sheet, and place pkg. where you wish in the freezer.
Freeze up to 6 months.

To reheat:
Preheat oven to 350.

Place meat in oven, and bake until hot. USDA
recommends reheating meats to 165°F to destroy
any bacteria.


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