Wednesday, March 30, 2011

Orange Sesame Pork, Part 2

Because the leftovers of this dish were pretty decent, I'm going to post the recipe.  I don't think it's a shining example of what could be done with a pork tenderloin, but it was very easy to do and the results were yummy.

Orange Sesame Pork

Ingredients (Serves 5?)
1/4 cup rice wine vinegar
3 tablespoons soy sauce
1 cup orange juice
4 cloves garlic, chopped
pinch red pepper flakes
1 package of pork tenderloins (should contain 2 of them)
1 tablespoon sesame seeds

Preheat oven to 425 degrees.
Wrap a 13x9 dish in tin foil (or use cooking spray on the glass).
Trim fat off of pork tenderloin, and remove the silver skin; place in baking dish.
In a bowl, combine vinegar, soy sauce, orange juice, garlic, and red pepper flakes.
Pour the mixture over the pork.
Roast for 10 minutes in the oven, then turn over.  
Roast for 10 or 15 minutes more, or until 150 degrees.
While roasting, in a small skillet, toast sesame seeds over low heat for 2 minutes, stirring frequently.
Transfer the pork to the cutting board, and let sit for 10 minutes.
Cut the meat diagonally in long, thin slices.
Transfer pork to plate, and spoon the juices over; sprinkle with sesame seeds.


  1. I am sure the FDA recommends 170F just to avoid lawsuits...Is 150 the chef standard? Of course carryover cooking will bring it up another 10 degrees.

  2. Something like that. I know mine got up to 160, and was somewhere between rare and medium rare depending on the thickness of the slice. I will look it up and make a note in the blog.