Pork tenderloin with sesame honey sauce
Makes: 4 servings
Prep Time: 8 minutes
Total Time: 25 minutes
2 Tablespoons toasted sesame seeds*
3 Tablespoons avocado oil, coconut oil or peanut oil
1 1/2 to 2 pounds pork tenderloin cut crosswise into 1/2 inch slices, those cut into 1/2 inch strips
2 Tablespoons gluten free cornstarch
1/2 cup apple cider vinegar
1/2 cup honey
1 English cucumber, cut in half lengthwise, seeds removed, cut into thin pieces crosswise
6 green onions, cut thin on the bias
2 Tablespoons toasted sesame oil
2 teaspoons gluten free tamari sauce
1. Coat Pork: Transfer pork pieces to a medium bowl. Add 1 Tablespoon oil and toss together to coat. Add 2 tablespoons corn starch and toss well to coat pork pieces with cornstarch. Set aside.
2. Make Sauce: In a bowl or measuring glass, add apple cider vinegar and honey and whisk together to combine. Set aside.
3. Make Slaw: In a medium mixing bowl add the sliced cucumber, green onions, sesame oil and tamari sauce and toss together to combine. Set aside.
4. Cook Pork: In a large wok or 12 inch nonstick skillet add 1 Tablespoon oil and heat over medium-high until just smoking. Add one half only of the pork tenderloin pieces and spread out in an even layer. Leave pork undisturbed 1 minute before stirring. Cook pork until browned on all sides, about 5 minutes total. Transfer pork to a bowl or a plate and repeat with 1 Tablespoon oil and remaining coated pork.
5. Make Sauce: To the now empty wok or skillet, add the honey and vinegar mixture and stir well. Reduce heat to medium and simmer sauce until it is thick, about 5 minutes, stirring often
6. Finish & Serve: Add pork and any accumulated juices to the skillet or wok and stir well to combine and continue to cook until heated through. Sprinkle with the toasted sesame seeds. Serve with the slaw. Enjoy!
*Toast sesame seeds, heat them in a nonstick skillet over medium heat until golden, about 3 minutes. Transfer toasted seeds to a small bowl. You can also purchase toasted sesame seeds.
