Honey-Sesame Pork Tenderloin with Spicy Scallion Salad
By America's Test KitchenPublished on October 7, 2011
Yield
Serves 4 to 6
Ingredients
2 tablespoons white sesame seeds 3 tablespoons vegetable oil 2 pounds pork tenderloins (total weight), 2 total loins½ cup honey ½ cup cider vinegar 2 tablespoons additional cider vinegar 1 cucumber, peeled, halved lengthwise, seeded, and sliced thin1 jalapeño chile, seeded and sliced thin8 scallions, sliced thin on bias
Instructions
- Toast sesame seeds in large nonstick skillet over medium-high heat until golden, about 3 minutes. Transfer sesame seeds to small bowl.
- Heat 1 tablespoon oil in empty skillet over medium-high heat until just smoking. Pat pork dry with paper towels and season with salt and pepper. Cook tenderloins until browned on all sides, 5 to 8 minutes. Reduce heat to medium, add honey and 1/2 cup vinegar, and cook, turning tenderloins to coat, until mixture is syrupy and instant-read thermometer inserted in center of tenderloin registers 145 degrees, about 10 minutes. Transfer pork to cutting board, tent with foil, and let rest 5 minutes. Set skillet with honey mixture aside.
- Combine cucumber, jalapeño, scallions, remaining 2 tablespoons oil, remaining 2 tablespoons vinegar, and 2 teaspoons sesame seeds in bowl. Adjust seasoning with salt and pepper.
- Cut pork into 1/2-inch-thick slices, transfer to platter, drizzle with reserved honey mixture, and sprinkle with remaining sesame seeds. Serve with scallion salad.
Yield
Serves 4 to 6Ingredients
2 tablespoons white sesame seeds
3 tablespoons vegetable oil
2 pounds pork tenderloins (total weight), 2 total loins
½ cup honey
½ cup cider vinegar
2 tablespoons additional cider vinegar
1 cucumber, peeled, halved lengthwise, seeded, and sliced thin
1 jalapeño chile, seeded and sliced thin
8 scallions, sliced thin on bias
Ingredients
2 tablespoons white sesame seeds
3 tablespoons vegetable oil
2 pounds pork tenderloins (total weight), 2 total loins
½ cup honey
½ cup cider vinegar
2 tablespoons additional cider vinegar
1 cucumber, peeled, halved lengthwise, seeded, and sliced thin
1 jalapeño chile, seeded and sliced thin
8 scallions, sliced thin on bias
Ingredients
2 tablespoons white sesame seeds
3 tablespoons vegetable oil
2 pounds pork tenderloins (total weight), 2 total loins
½ cup honey
½ cup cider vinegar
2 tablespoons additional cider vinegar
1 cucumber, peeled, halved lengthwise, seeded, and sliced thin
1 jalapeño chile, seeded and sliced thin
8 scallions, sliced thin on bias
Why This Recipe Works
Mild pork lends itself perfectly to sweet and sour flavors. For our Honey-Sesame Pork Tenderloin with Spicy Scallion Salad recipe, we used similarly-size tenderloins for even cooking and left the seeds in a jalapeño chile for an extra kick.
Instructions
- Toast sesame seeds in large nonstick skillet over medium-high heat until golden, about 3 minutes. Transfer sesame seeds to small bowl.
- Heat 1 tablespoon oil in empty skillet over medium-high heat until just smoking. Pat pork dry with paper towels and season with salt and pepper. Cook tenderloins until browned on all sides, 5 to 8 minutes. Reduce heat to medium, add honey and 1/2 cup vinegar, and cook, turning tenderloins to coat, until mixture is syrupy and instant-read thermometer inserted in center of tenderloin registers 145 degrees, about 10 minutes. Transfer pork to cutting board, tent with foil, and let rest 5 minutes. Set skillet with honey mixture aside.
- Combine cucumber, jalapeño, scallions, remaining 2 tablespoons oil, remaining 2 tablespoons vinegar, and 2 teaspoons sesame seeds in bowl. Adjust seasoning with salt and pepper.
- Cut pork into 1/2-inch-thick slices, transfer to platter, drizzle with reserved honey mixture, and sprinkle with remaining sesame seeds. Serve with scallion salad.
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