Pork tenderloin is one of the leanest meats available. According to the National Pork Producers’ comparison chart, it is nearly as low in saturated fat as chicken breasts. It is very flavorful and it is worth keeping in mind when looking for high quality meat.
This recipe offers a familiar cut with a touch of Asia.
Time: about 25 minutes
2 lb tenderloin (one piece)
4 TBSP sesame seeds
2 small jalapeño pepper
1 piece of fresh ginger
1 bunch cilantro
6 tablespoons sunflower oil
2 tablespoons sesame oil
4 tablespoons soy sauce
7 fl oz (instant) vegetable broth
7 oz salad hearts (your choice of salad)
1. Toast the sesame seeds in a non-stick pan until golden brown
2. Wash scallions and seed jalapeño peppers. Cut into thin rings.
3. Peel ginger and cut into fine sticks.
4. Wash cilantro and pick the leaves.
5. Wash tenderloin, pad dry and season with pepper all around.
6. Heat the sesame oil in a skillet over medium high heat and sear the tenderloin briefly on all sides to seal in the juices.
7. Add scallions, jalapeño and ginger and shortly sauté.
8. Add broth and simmer covered at low heat about 12 – 15 minutes. The main thing to remember when cooking pork tenderloins is to not overcook; overcooking causes the meat to dry out.
9. Wash salad hearts.
10. In a large bowl, add remaining oil, pepper, stir well, season to taste with salt. Gently fold in salad leaves.
11. Cut tenderloin into 1” slices and arrange on plates.
12. Season gravy to taste with soy sauce and drizzle on tenderloin slices.
13. Sprinkle sesame seeds and cilantro over the meat and serve with salad.