Sesame Seed Crusted Pork Tenderloin

By NickiR

Excellent. Keep extras in the freezer for another meal, or appetizers.

Ingredients

• Marinade:
• 1 kg. pork tenderloin (2 or 3 tenderloins)
• 1/4 cup Dijon mustard
• 3 Tbsp. mixed black and white sesame seeds
• 1 cup Lemon Mustard Sour Cream Sauce (see below)
• 1/3 cup oyster sauce
• 1 1/2 Tbsp. honey
• 1 1/2 Tbsp. frozen concentrated orange juice, thawed
• 1 Tbsp. garlic, finely chopped
• 1 Tbsp. fresh ginger, peeled and grated
• 1 Tbsp. grated lemon zest
• 3/4 tsp. sesame oil
• Lemon Mustard Sour Cream Sauce:
• 1/2 cup sour cream
• 1 1/2 Tbsp. Dijon mustard
• 2 tsp. grated lemon zest

Details

Servings 6
Preparation time 25mins
Cooking time 45mins

Preparation

Step 1

In a small bowl, mix together all marinade ingredients. Place tenderloins in a resealable plastic bad; add marinade and refrigerate overnight.

Preheat oven to 375 degrees.

Drain tenderloins well, discarding only marinating liquid, reserving the lemon zest, garlic and ginger clinging to meat.

Spread Dijon mustard over all surfaces of meat. Sprinkle sesame seeds over top and sides, pressing them in to secure them to meat.

Transfer tenderloins to a parchment paper lined baking sheet. Place in centre of oven and cook for 12-19 minutes until tenderloin is medium-well. DO NOT OVERCOOK.

Transfer cooked tenderloins to a cutting board and tent with foil for 5 minutes.

Slice tenderloins into 1/4 inch slices and serve them overlapped on a plate with lemon mustard sauce drizzled on the plate. Pass extra sauce at the table. Garnish with fresh cilantro.

Extra tenderloins can be wrapped and frozen once cooled.