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Sesame Pork With Thai Cucumber Salad

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“From Thai Cooking and More. To toast sesame seeds, spread seeds in a small skillet. Shake skillet over medium heat 2 minutes or until seeds begin to pop and turn golden. Prep time does not include marinade time.”

Ingredients Nutrition


  1. Combine soy sauce and garlic in a small cup.
  2. Place tenderloin in a resealable food storage bag; pour soy/garlic mixture over the pork; turn to coat and refrigerate for 1 to 2 hours.
  3. While pork marinates, prepare cucumber salad.
  4. Wash, but do not peel cucumber; cut into thin slices.
  5. Mix cucumber and onion in a medium bowl.
  6. Combine vinegar, lime juice and sugar in a small bowl; stir into cucumbers and onions.
  7. Cover and refrigerate salad at least 30 minutes.
  8. Stir in cilantro and top with peanuts before serving.
  9. Preheat oven to 400 degrees F.
  10. Drain pork, reserving 1 tablespoon of the marinade.
  11. Combine honey, brown sugar, ginger and reserved marinade in a small bowl.
  12. Place pork in a shallow foil lined roasting pan; brush with 1/2 the honey mixture; roast for 10 minutes.
  13. Turn pork over and brush with remaining honey mixture.
  14. Sprinkle sesame seeds evenly on the top.
  15. Roast for 10 to 15 minutes or until internal temperature reaches 155 degrees F when tested with a meat thermometer inserted into the thickest part of the meat.
  16. Let pork rest under a foil tent on a cutting board for 5 minutes. Internal temp will continue to rise to about 160 degrees.
  17. Cut into 1/2-inch slices and serve with Thai cucumber salad.

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