Sesame-Crusted Pork Tenderloin over Ginger-Pineapple Slaw

The pork tenderloin has been waiting patiently in the refrigerator for 6 days for me to get around to using it. Fortunately it didn't get funky on me. 

Sesame-Crusted Pork Tenderloin over Ginger-Pineapple Slaw
from Cooking Club of America
click to print

3 1/2 tsp dark sesame oil, divided
1 (1-lb.) pork tenderloin, silverskin removed
2 tbsp sesame seeds
1/2 tsp crushed red pepper, divided
1/2 tsp coarse salt, divided
3 c thinly sliced green cabbage
3/4 c finely chopped fresh pineapple
3 tbsp golden raisins
1 tbsp rice vinegar
1 tsp grated fresh ginger

Heat oven to 400°F.

Heat 2 teaspoons of the sesame oil in large nonstick skillet over medium-high heat until hot.


Cook pork 6 minutes, turning to brown all sides.


Place on foil-lined small rimmed baking sheet. Sprinkle with sesame seeds and 1/4 teaspoon each of the crushed red pepper and salt.


Bake 10 to 12 minutes or until internal temperature reaches 145ºF to 150ºF.


15 minutes in the oven to increase the temperature from 100.4 to 147.7°F.

Cover loosely with foil; let stand 10 minutes before slicing.

Okay, this foil lined pan idea worked well - just pull the sides up to wrap the pork. And the temperature continued rising to 153.5°F.

Meanwhile, combine cabbage, pineapple, raisins, vinegar, ginger, remaining 1 1/2 teaspoons sesame oil and remaining 1/4 teaspoon each crushed red pepper and salt in medium bowl. Let stand 5 minutes for flavors to blend.


Serve sliced pork and any accumulated juices over slaw.



The tenderloin turned out perfectly cooked. It was pink in the middle, which is my porky preference, exquisitely moist, and absolutely tender. I mean, just JUICY. The slaw was nicely flavored; the little bit of heat from the pepper just barely noticeable but balancing the pronounced ginger and pineapple. Unexpectedly, the golden raisins were actually good here. But the slaw and the tenderloin together weren't a marriage made in heaven. The dish would be more well-rounded with the recommended suggestion of a whole-grain side such as brown rice.

Criticisms are that the sesame didn't really encrust the tenderloin, as the name of the recipe implies, so much as fall around it. I'd make it a point to combine the seasonings before physically pressing the combination onto the browned tenderloin if that drives you crazy.

Is it good enough to be a repeat offender here? No, not quite.

Cost:

• pork tenderloin: $5.84
• green cabbage: $0.54
• fresh pineapple: $0.89
• golden raisins: $0.31
• ginger: $0.18

Total: $7.76 or about $1.94 for each of four little servings.

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