Sunday Dinner

Normally around our house we  have something simple on Sunday nights.  Something like popcorn and fruit or grilled cheese and soup.  Every once in a while we bust out something ridiculously awesome--but that's usually only when we have company.  But I was running out of pictures, so Amy suggested that we throw together a Honey Sesame Pork Tenderloin.

This comes from a new favorite cookbook entitled Worldwide Ward Cookbook: 440 Recipes from LDS Cooks Around the Globe (ed. Deanna Buxton).  This particular recipe comes from Christine Christensen of SLC, UT.  Of course I always take liberties with it.  Just ask Amy.  I can't leave a recipe alone.  I'll post the original, and then talk about the embellishments (maybe).

Add sauteed mushrooms and peppers.

1/2 C. soy sauce          2 cloves garlic, minced     1 tsp. ginger (or 1 Tbsp. fresh ginger, grated)
1 Tbsp. sesame oil       1.5 lb. pork tenderloin      1/4 cup honey          2 Tbsp. packed brown sugar
1/4 cup sesame seeds

Combine soy sauce, garlic, ginger, and sesame oil in large plastic bag.  Add tenderloin.  Marinate at least 2 hours.  Combine honey and brown sugar in a shallow bowl.  Remove tenderloin from marinade and pat dry with paper towel.  Roll tenderloin in honey mixture and then roll in sesame seeds.  Roast in shallow pan at 375 degrees for 20-30 minutes, or until meat thermometer registers 160.  Makes 4-6 servings.

When making larger roasts, adjust your cooking times accordingly.  A 4-pounder definitely is not done in 20 minutes.  Add whatever sides you want.  After biting into this, they will all be deemed irrelevant.  When taking leftovers to work, be prepared for others to hang around asking about how you made it.  Bring extra slices to share.  You'll make a lot of new friends...or if you already have friends, you'll make a bunch of awesome trades for desserts, drinks, etc.  Heh heh heh.