Crispy Thai Pork With Cucumber Salad Recipes

SESAME PORK WITH THAI CUCUMBER SALAD

Steps:

• Combine soy sauce and garlic in a small cup.
• 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.
• While pork marinates, prepare cucumber salad.
• Wash, but do not peel cucumber; cut into thin slices.
• Mix cucumber and onion in a medium bowl.
• Combine vinegar, lime juice and sugar in a small bowl; stir into cucumbers and onions.
• Cover and refrigerate salad at least 30 minutes.
• Stir in cilantro and top with peanuts before serving.
• Preheat oven to 400 degrees F.
• Drain pork, reserving 1 tablespoon of the marinade.
• Combine honey, brown sugar, ginger and reserved marinade in a small bowl.
• Place pork in a shallow foil lined roasting pan; brush with 1/2 the honey mixture; roast for 10 minutes.
• Turn pork over and brush with remaining honey mixture.
• Sprinkle sesame seeds evenly on the top.
• 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.
• Let pork rest under a foil tent on a cutting board for 5 minutes. Internal temp will continue to rise to about 160 degrees.
• Cut into 1/2-inch slices and serve with Thai cucumber salad.