Sesame-Crusted Pork Tenderloin with Celery Salad
By America's Test KitchenPublished on June 26, 2018
Time
30 minutes
Yield
Serves 4
Ingredients
6 tablespoons extra-virgin olive oil 3 tablespoons lemon juice 1 teaspoon minced fresh thyme 1 small garlic clove, mincedSalt and pepper 6 celery ribs, sliced thin on bias3 tablespoons dried currants 2 (1-pound) pork tenderloins, trimmed½ cup sesame seeds 4 ounces goat cheese, crumbled (1 cup)
Before You Begin
If available, use celery ribs with leaves and include the whole leaves in the salad.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Set wire rack in rimmed baking sheet. Whisk ¼ cup oil, lemon juice, thyme, garlic, 1 teaspoon salt, and ½ teaspoon pepper together in large bowl. Add celery and currants and toss to combine; set aside.
- Pat pork dry with paper towels and season with salt and pepper. Spread sesame seeds on large plate and roll pork in seeds until fully coated. Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add pork and cook until seeds are lightly browned on all sides, about 5 minutes.
- Transfer pork to prepared wire rack. Roast until meat registers 135 degrees, 12 to 15 minutes. Transfer pork to carving board and let rest for 5 minutes. Transfer salad to platter and sprinkle with goat cheese. Slice pork ½ inch thick. Serve pork with salad.
Time
30 minutesYield
Serves 4Ingredients
6 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
1 teaspoon minced fresh thyme
1 small garlic clove, minced
Salt and pepper
6 celery ribs, sliced thin on bias
3 tablespoons dried currants
2 (1-pound) pork tenderloins, trimmed
½ cup sesame seeds
4 ounces goat cheese, crumbled (1 cup)
Ingredients
6 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
1 teaspoon minced fresh thyme
1 small garlic clove, minced
Salt and pepper
6 celery ribs, sliced thin on bias
3 tablespoons dried currants
2 (1-pound) pork tenderloins, trimmed
½ cup sesame seeds
4 ounces goat cheese, crumbled (1 cup)
Ingredients
6 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
1 teaspoon minced fresh thyme
1 small garlic clove, minced
Salt and pepper
6 celery ribs, sliced thin on bias
3 tablespoons dried currants
2 (1-pound) pork tenderloins, trimmed
½ cup sesame seeds
4 ounces goat cheese, crumbled (1 cup)
Why This Recipe Works
Marinating the celery in a lemon-thyme vinaigrette flavors and gently tenderizes it.
Before You Begin
If available, use celery ribs with leaves and include the whole leaves in the salad.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Set wire rack in rimmed baking sheet. Whisk ¼ cup oil, lemon juice, thyme, garlic, 1 teaspoon salt, and ½ teaspoon pepper together in large bowl. Add celery and currants and toss to combine; set aside.
- Pat pork dry with paper towels and season with salt and pepper. Spread sesame seeds on large plate and roll pork in seeds until fully coated. Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add pork and cook until seeds are lightly browned on all sides, about 5 minutes.
- Transfer pork to prepared wire rack. Roast until meat registers 135 degrees, 12 to 15 minutes. Transfer pork to carving board and let rest for 5 minutes. Transfer salad to platter and sprinkle with goat cheese. Slice pork ½ inch thick. Serve pork with salad.
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