Sesame Pork #Recipe by Maya Corrigan

This recipe appeared in the appetizer chapter of the 1961 New York Times Cook Book, under the name Marinated Pork Strips. Craig Claiborne's introduction to the recipe says that the hors d'oeuvre was served frequently by Myra Waldo, author two dozen books, including of The International Encyclopedia of Cooking. I've adapted it as a main dish for 3 or 4, though you can easily double it. 

Ingredients

1 pork tenderloin

1/4 cup soy suace

1 Tbsp + 1 tsp sugar

1 Tbsp minced onion

1 minced garlic clove

1 Tbsp minced ginger root

1/4 cup sesame seeds

1 Tbsp oil

If the tenderloin is thick, split it lenghwise. Mine wasn't thick.

Combine the other ingredients except oil. Marinate the pork in the mix for at least three hours, turning it and basting with the marinade several times.

Preheat the oven to 375 degrees.

Drain and reserve the marinade to be used as a sauce, once it is cooked thoroughly.

Oil a roasting pan and transfer the pork to it. Roast until the internal temperature is 145 degrees Fahrenheit. Let the meat rest for 3 minutes before slicing it. 

Pork before roasting

Pork after roasting

Simmer the marinade for at least 10 minutes and serve with the pork.

This dish, my favorite way of preparing pork tenderloin, is always a hit because the meat turns out moist and flavorful. 

Do you have a favorite way of preparing pork?

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Maya Corrigan writes the Five-Ingredient Mysteries featuring café manger Val and her live-wire grandfather solving murders in a Chesapeake Bay town. Maya lives in a Virginia suburb of Washington, D.C. Before writing crime fiction, she taught American literature, writing, and detective fiction at Northern Virginia Community College and Georgetown University. When not reading and writing, she enjoys theater, travel, trivia, cooking, and crosswords.

Visit my website to sign up for my newsletter. I give away a book each time I send out a newsletter. My website offers easy recipes, mystery history and trivia, and a free culinary mystery story. 

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