1/4 C. dry sherry

3 T. honey

2 T. soy sauce

1 1/2 T. grated fresh ginger

2 tsp. cornstarch

2 (12-oz.) pork tenderloins, trimmed

Pepper

1 T. vegetable oil

1 T. sesame seeds, toasted

 

Whisk water, sherry, honey, soy sauce, ginger, and cornstarch in bowl. Pat pork dry with paper towels and season with pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook tenderloins until well browned and meat registers 145°F, about 4 minutes per side (16 minutes total). Transfer pork to carving board, tent loosely with aluminum foil, and let rest for 5 minutes. Whisk sauce to recombine and add to now-empty skillet. Simmer over medium heat until thickened, about 5 minutes. Add pork and any accumulated juices and cook, turning occasionally, until glazed, about 1 minute. Slice and sprinkle with sesame seeds. Serve with any extra sauce.

 

 

 

Yield:

Calories:

Fat:

Fiber: