Servings: 4
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients
Pork tenderloin
- 1 pork tenderloin, trimmed and cleaned of connective tissue
- 60 ml (4 tbsp) soy sauce
- 30 ml (2 tbsp) honey
- 30 ml (2 tbsp) hoisin sauce
- 15 ml (1 tbsp) hot sauce (sambal or sriracha)
- 15 ml (1 tbsp) minced ginger
- 1 clove garlic, minced
- 30 ml (2 tbsp) sesame seeds
- Salt and pepper to taste
Cucumber Salad
- 2 cucumbers, thinly sliced
- 15 ml (1 tbsp) sugar
- 15 ml (1 tbsp) sesame oil
- 15 ml (1 tbsp) white or rice vinegar
- Salt and pepper to taste
Preparation
- Remove the pork tenderloin from the refrigerator and let it come to room temperature for about 30 minutes. In a bowl, combine the soy sauce, honey, hoisin sauce, hot sauce, ginger, garlic, and sesame seeds.
- Heat a skillet with a drizzle of oil over high heat and sear the pork tenderloin for 2 minutes on each side until nicely browned. Brush the pork with some of the glaze, then place it in an ovenproof dish. Pour the remaining glaze into the bottom of the dish. Bake at 200°C (400°F) for 15 to 20 minutes, depending on desired doneness.
- Meanwhile, mix the cucumbers with the sugar, sesame oil, and vinegar. Season with salt and pepper to taste and let sit for a few minutes to soften slightly.
- Remove the pork from the oven, let rest for a few minutes, then slice. Serve with the cucumber salad and white rice.
