Pork tenderloin is a great cut of meat: low in fat, not terribly expensive and can take on any flavour you like! This is a great dish if you want or need to prep ahead of time. You can marinate the pork from 10 minutes to 24 hours and it will taste great. The longer it sits in the marinade, the more of the flavour will be imparted into the meat.
Most consider pork safe to eat once it hits 145 degrees. That’s not “well done” (which is generally considered around 170), but it’s certainly cooked enough to eliminate any bacteria that could be lingering. Overcooked, dry pork is pretty gross. But, as with most cooking, if you worry too much it won’t come out right. A good rule of thumb is 20 minutes per pound. I do mine at 375 and it comes out just right!
Serves 2.
Ingredients
1 lb pork tenderloin
2 tb soya sauce
2 tb orange marmalade
2 limes, zest & juice
1 ts sesame oil
1-2 ts hot sauce
1 c sesame seeds
Directions
1. In a medium bowl, combine soya sauce, marmalade, lime zest & juice, sesame oil and hot sauce. Taste and adjust according to your palate. If you think it needs a little more of something, go for it.
2. Make several small incisions in the pork and put it in the bowl with the marinade. Spoon the marinade over the pork and marinate for desired time.
3. Preheat your oven to 375 degrees.
4. In a foil-lined baking pan/sheet, add the sesame seeds. Remove the pork from the marinade and coat all sides with seeds.
5. Bake for 25 minutes. Check the temperature at this point. If it’s at 145, it’s ready!
6. Rest & tent for 10 minutes.
7. Slice into coins and serve.
Food Nurd 
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