I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Sunday, January 3, 2016

Pork Tenderloin Sesame

2 lb. pork tenderloin.
1/3 cup hoisin sauce
1/3 cup or more sesame seeds, toasted

To toast sesame seeds, place them in a dry skillet and place over low heat until light brown. Brush tenderloin with 3 Tbsp. hoisin sauce. Roll in sesame seeds to coat evenly. Increase quantity if pork is not completely coated. Place on baking sheet that has been spritzed with non-stock spray. Roast at 400 degrees for 20 to 25 minutes. Let sit 5 to 10 minutes before slicing. Meanwhile, in a small pot, combine remaining sauce and 3 Tbsp. water. Heat gently until sauce is smooth. Add meat pan juices to sauce. Serve with meat. Serves 6 to 8.

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