The other white meat…that’s what they call it these days. What a conundrum it is though. Pork that is juicy and tender is succulent and tasty. But how many times have you either prepared or been served pork that is dry and tasteless? Well thanks to some new safety cooking guidelines and proper techniques, pork no longer has to be overcooked and unappetizing!
On average, most common cuts of pork are 16% leaner than they were 20 years ago, and saturated fat has dropped 27%. In fact, pork tenderloin is now as lean as a skinless chicken breast. The new 145°F (63°C) recommended internal temperature, will have you loving pork again because it will taste moist and delicious! (As with all meats, it is recommended that you rest it for at least 3 minutes after cooking)
This recipe for Sesame Crusted Pork Tenderloin is a perfect place to start your re-introduction to pork. With just a few quick steps, your pork will be roasting in the oven getting ready to be the centerpiece of your meal. This pork is served alongside some fried onions on a bed of crisp lettuce. I served mine with a side of Stir Fried Bok Choy which made a perfect partner to complete my meal. To save on kitchen mess, I first fried up the onions, poured out the flour coated oil, then wiped the pan with a paper towel and stir fried the bok choy in the already warmed pan. About 5 minutes to stir fry and your meal is complete!
- 2 pork tenderloins
- 2 tablespoons dark soy sauce
- 2 tablespoons honey
- 2 large garlic cloves, crushed
- 1 tablespoon sesame seeds
- 2 onions, thinly sliced in rings
- 2 tablespoons flour, seasoned with salt and pepper
- coconut oil for frying
- baby romain lettuce leaves, for serving
- Preheat the oven to 400°. Place the pork tenderloins in a 9×13″ non metallic baking dish.
- Mix the soy sauce, honey and garlic together in a small bowl. Spread the mixture over the pork, turning the meat to coat it evenly. Sprinkle the sesame seeds evenly over the pork.
- Roast the pork uncovered for 20 minutes, spooning juices over the pork a couple times during roasting. Cover loosely with foil and roast for an additional 10-15 minutes or until the pork registers 145° on a meat thermometer.
- During the last 15 minutes of roasting, prepare the fried onion rings. Place the seasoned flour in a plastic bag and add the onion rings. Toss to coat. Heat coconut oil in a wok or large frying pan. When the oil is hot, shake off the excess flour and add the onion to the pan in four batches. Fry until golden, turning occasionally. Remove to a paper towel lined baking sheet.
- Remove the pork from the oven and let rest for 5 minutes. Then slice into thin slices and place on a platter over a bed of lettuce leaves. Plate the fried onions along with the pork and serve immediately. Pass the extra roasting sauce on the side.
- The leftover pork is even good served cold the next day with Sriracha or other chili sauce. It is also a wonderful addition to fried rice and many other dishes.
(click here) for printable recipe
- 6 heads baby bok choy
- 1 tablespoon coconut oil
- 4 cloves garlic, minced
- 2 tablespoons oyster-flavored sauce
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons sweet chili sauce
- 2 tablespoons light brown sugar
- 2 teaspoons fresh lime juice
- Cut off bottom of each head to separate bok choy into individual leaves. Cut the leaves into chunks keeping the white chunks separate from the green leaves.
- Mix the stir-fry sauce ingredients together in a bowl. Stir well to dissolve sugar.
- Heat a wok or large frying pan over high heat. Add oil and swirl around.
- Add the white sections of bok choy plus half of the stir-fry sauce to the pan. Stir-fry 1-2 minutes, or until pan/wok starts to become dry. Add the green leaf parts of bok choy and continue to stir fry adding sauce a little at a time. Cook until bok choy is bright green and the white stems are softened but still crunchy.
(click here) for printable recipe